Soft shell tacos topped with steak, salsa and Food Snob Mojo Verde


1 tbsp extra virgin olive oil
500g skirt steak
2 avocado
1 small red chilli, seeds removed and finely chopped
1 lime, juiced
½ cup cherry tomatoes, diced
Packet 10 mini tortillas heated
Food Snob Mojo Verde
Bunch of coriander
Extra lime to serve


Heat griddle pan or barbecue grill to high heat. Rub steak with the olive oil turning once, until both sides are browned and steak is cooked to your liking.

Let the steak rest for a few minutes then slice against grain. Place on warmed plate and cover with tinfoil.

Dice the avocado and toss with the lime juice, chilli and cherry tomatoes

To make the tacos; take the heated tortilla, add the sliced steak, a good dollop of Food Snob Mojo Verde, then some avocado mix and top with coriander leaves.

Makes: 10