Mojo Skirt Steak Tacos with Fire-Roasted Tomato Salsa
with our Green Mojo Sauce
Ingredients
- 500g skirt steak
- 1/2 cup CF Billinudgel Green Mojo Sauce
- 4 ripe tomatoes
- 1 brown onion, peeled and halved
- 1 green capsicum, halved and deseeded
- 1 lime, halved
- 8 corn tortillas
- 1 cup lettuce, shredded
- 1/2 cup feta cheese, crumbled
- 1/2 cup pickled red onions
- Salt & pepper, to taste
Method:
- Marinate the Steak: Coat the skirt steak evenly with Church Farm Green Mojo Sauce and let it marinate for at least 1 hour (or overnight for deeper flavour).
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Fire-Roast the Salsa Ingredients: Heat your grill to high. Place the tomatoes, onion, capsicum, and lime halves directly on the grill. Char until the skins are blistered and blackened.
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Make the Salsa: Blend the roasted tomatoes, onion, and capsicum with a squeeze of the grilled lime juice. Season with salt and pepper to taste.
- Grill the Steak: While the grill is still hot, cook the marinated skirt steak for 2–3 minutes per side or until done to your liking. Let it rest before slicing thinly against the grain.
- Assemble the Tacos: Toast the corn tortillas on the grill for a few seconds per side. Layer with lettuce, feta, sliced skirt steak, pickled onions, and a generous spoonful of the fire-roasted tomato salsa.
- Serve & Enjoy! These tacos are bursting with fresh, smoky, and zesty flavours—perfect for any occasion.
