Beef Tacos with Papaya Salsa

BEEF FILLING

600 g Beef rump or sirloin

5 tbsp Olive oil

2 Garlic cloves, finely grated

1 tsp Ground cumin

1 tsp Smoked paprika

Sea Salt and cracked black pepper to taste

PAPAYA SALSA

300 g Ripe yellow pawpaw, peeled and diced

½ Small red onion, finely diced

1 Small Lebanese cucumber, diced

½ Red capsicum, finely diced

1 Jalapeño, finely sliced

1 Red chilli, finely sliced

½ Bunch coriander, roughly chopped

Zest and juice of 1 lime

1 tbsp Extra virgin olive oil

1 tsp Honey

Sea Salt and cracked black pepper to taste

TO SERVE

8 Small flour or corn tortillas

1 Avocado, sliced

Sour cream

Fresh coriander

Lime wedges

Extra sliced chilli or jalapeño

Maldon Sea Salt

To marinate the beef, place the beef in a bowl with the olive oil, garlic, cumin, smoked paprika.Season with sea salt and cracked black pepper. Toss well to coat and leave to marinate for 20–30 minutes.

To make the papaya salsa, gently combine the papaya, red onion, cucumber, capsicum, jalapeño, red chilli and coriander. Add the lime zest and juice, extra virgin olive oil. Season with sea salt and freshly cracked black pepper. Toss gently and keep chilled until ready to serve.

Heat a large frying pan, grill plate or BBQ over high heat. Cook the beef in batches for 2–3 minutes, tossing regularly, until nicely caramelised but still tender and juicy.

Heat the tortillas in a dry frying pan or directly on the BBQ for 20–30 seconds on each side. Stack and wrap in a clean tea towel to keep warm.

To fill each warm tortilla, spoon sour cream, salsa and then the beef finished off with a squeeze of lime juice.

Recipe credit: Anna Polyviou for Papaya Australia

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Beef Tacos with Papaya Salsa