Summery Steak Tacos

Summery Steak Tacos

with Sweet and Spicy Melon Salsa

Great to Grill
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Tonight, we're turning taco night upside down with a sweet and savoury melon salsa! Paired with a smokey enchilada spiced steak and creamy feta, each bite has the perfect balance of flavour!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Beef Strips

12 unit

Flour Tortillas, 6-inch


227 g

Honeydew melon

1 unit


50 g


2 unit


9 tbsp

Sour Cream


56 g

Feta Cheese


4 unit

Green Onions

227 g

Green Cabbage, shredded

1 tbsp

Enchilada Spice Blend


1 tsp

Garlic Salt

Not included in your delivery

3 tbsp


1 tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2720 kJ
Calories650 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate59 g
Sugar11 g
Dietary Fiber5 g
Protein43 g
Cholesterol100 mg
Sodium1120 mg
Utensilsarrow down iconarrow down icon
Measuring Spoons
Paper Towel
Medium Bowl
Large Bowl
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

If you'd like warm tortillas, wrap them in paper towel and microwave, until they are warm and flexible, about 30-45 sec.

Wash and dry all produce.* Cut melon into 1/4-inch pieces. Peel, then cut shallot into 1/4-inch pieces. Thinly slice green onions. Zest, then juice 1 lime. Cut remaining lime into wedges. Finely chop jalapeño, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!)


Pat beef strips dry with paper towels, then cut into 1-inch pieces. In a medium bowl, add beef, enchilada spice blend, garlic salt and 2 tbsp oil. Season with pepper. Toss to coat and set aside.


In a small bowl, stir together sour cream, half the lime zest, 1 tbsp lime juice and 1 tsp sugar. Season with salt and pepper. In a large bowl, add cabbage and season with salt. Using your hands, massage cabbage, until slightly tender, 1 min. Drizzle over 1/3 of the crema, then add green onions. Toss together. Set aside.


In another small bowl, toss together half the melon and 1 tbsp lime juice. Set aside for non-spice lovers. In another medium bowl, toss together remaining melon, shallots and jalapeño.


Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil, then half the beef mixture. Cook, stirring often, until browned and cooked through, 2-3 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Transfer to a plate and repeat with another 1/2 tbsp oil and remaining beef mixture.


Divide tortillas between plates. Top with cabbage, beef and melon salsa. Crumble over feta. Dollop with remaining lime crema. Squeeze over a lime wedge, if desired.