Aussie Grass-fed Steak Tacos with Jalapeño Pineapples and Lime Creama


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Aussie Grass-Fed Steak Tacos with Jalapeño Pineapples and Lime Crema

recipe by shereen pavlides


You can find crema in the refrigerated, international section of some supermarkets and queso fresco or cotija (mild Mexican cheese) in the cheese section of most supermarkets or you could substitute crema for sour cream and queso fresco or cotija for feta.


makes: 12 tacos

serves: 5 - 6


2 tablespoons canola oil

1 1/2 teaspoons smoked paprika

1 1/2 teaspoons chili powder

4 cloves finely minced garlic

2 chipotles in a adobo - minced

2 Aussie Grass-fed skirt steaks (1 1/2 pounds total)


for the lime crema:

1 cup crema (Mexican sour cream) or sour cream

1/4 cup freshly squeezed lime juice

2 teaspoons shugah (aka: sugar)

pinch of kosher salt


kosher salt / fresh finely ground black pepper

12 (5 1/2-inch) corn tortillas

5 ounces queso fresco or cotija - freshly crumbled, divided

1 cup ripe diced pineapple - divided

2 small thinly sliced Serrano chiles - divided

1 1/4 cup cilantro leaves - divided

2 limes - cut into wedges

Mix oil, smoked paprika, chili powder, garlic and chipotles in a adobo into a small bowl. Slather the spice blend over the steaks. Cover and marinade 4 hours to overnight.


Meanwhile, let’s make the lime crema: whisk crema or sour cream, lime juice, shugah, and a pinch of salt in a medium bowl until smooth. Cover and refrigerate until ready to serve. You can make this up to 2 days ahead and store in a squeezed bottle.


Remove the steaks to room temperature, 30 minutes before grilling, to remove the chill.

Heat your grill or grill pan over medium heat.

Season the steaks with salt and pepper on both sides. Once the grill is well heated, oil the grates. Place the steaks onto the grill and grill 2 minutes on each side for medium doneness. Remove to rest, 8 minutes.


Meanwhile, as the steaks are resting; clean the grill grates. Place tortillas onto the grill and warm through with a slight char, 15 - 30 seconds on each side. If using a grill pan, work in batches. Keep warm wrapped in foil until ready to assemble.


Dice the steaks, it makes it easier to eat in the tacos. Divide and add the steak, down the center of each tortilla, sprinkle with queso fresco or cotija, pineapple, Serrano slices and cilantro. Drizzle lime crema over the top.


Serve the lime wedges on the side for squeezing.



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