Ingredients

(4 servings)

• 8 homemade corn tortillas

• 1 avocado

• 1 lime (juice, for avocado & salsa)

• 1 can (about 200 g) black beans

• 200–250 g steak (e.g. sirloin or flank steak)

• 1 mango, peeled and diced

• 1 white onion, finely diced

• 1 bell pepper, finely diced

• 1 tomato, diced

• 1 tsp hot sauce (to taste)

• 2 tbsp olive oil

• Salt & pepper

• Fresh cilantro, roughly chopped

Instructions

1. Make the salsa
Finely dice the tomato, bell pepper, and white onion. Mix with lime juice, hot sauce, salt, and a little pepper. Set aside.

2. Make the bean spread
Roughly mash the black beans in a bowl and add a pinch of salt. Optionally, mix in a little olive oil for a creamier texture.

3. Make the avocado cream
Mash the avocado with a fork and stir in lime juice and a pinch of salt.

4. Dice the mango
Peel the mango and cut it into small cubes.

5. Cook the steak
Season the steak with salt and pepper. Sear in a hot pan with oil for 2–4 minutes per side, depending on desired doneness. Let rest briefly, then slice thinly.

6. Assemble the tacos

• Briefly warm the corn tortillas in a dry pan or directly over a gas flame.

• Spread a thin layer of bean cream on each tortilla.

• Top with avocado cream, then add some salsa and diced mango.

• Lay the steak strips on top and sprinkle with fresh cilantro.
  
  

7. Serve
Serve immediately – best enjoyed warm from the pan.

Enjoy!