Würziges Roastbeef wird in Tortillas gewickelt – und fertig ist eine einfache Mahlzeit!
Zutaten
Rindfleischfüllung
1 Packung Old El Paso™ Würzmischung für Tacos
3 Esslöffel Limettensaft
1 Esslöffel Honig
500 g Roastbeef, ohne Knochen und in schmale, mundgerechte Streifen geschnitten
1 grosse Zwiebel, fein geschnitten
2 mittelgrosse gelbe, grüne und/oder rote Peperoni, längs in feine Streifen geschnitten
Salsa
2 Teelöffel Old El Paso™ Taco Würzmischung (aus der oben aufgeführten Packung)
1 mittelgrosse Tomate, gehackt
1 mittelgrosse Avocado, entkernt, geschält und gehackt
2 Esslöffel rote Zwiebel, fein gehackt
2 Teelöffel Limettensaft
Tortillas
1 Packung mit 8 Old El Paso™ Flour Tortillas
Anweisungen
Spoon 2 teaspoons of the taco seasoning from the pack and set aside for the salsa. In a shallow dish, mix the remaining seasoning thoroughly with the honey and 3 tablespoons of lime juice. Add the beef and turn to coat, then leave to marinate at room temperature for about 15 minutes.
Meanwhile, in a medium bowl, mix the reserved 2 teaspoons of taco seasoning with all the remaining salsa ingredients. Stir well, then set aside.
Lightly oil a large non-stick frying pan and heat over a high heat. Add the beef and marinade and cook, stirring, for about 2 minutes. Add the onion and fry, stirring, for a further 2 minutes. Finally add the sliced peppers and cook, stirring, for 1–2 minutes more, until the beef is cooked to your liking and the veg is tender with a bit of bite.
Warm the tortillas according to the pack instructions. Divide the mixture evenly and spoon a portion into the centre of each warm tortilla.
Roll up the tortillas and serve with the guacamole salsa and, if you like, a dollop of crème fraîche.
