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!
/ serving 4 people
/ serving 4 people
Flour Tortillas, 6in(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Green Cabbage, shredded
Enchilada Spice Blend(ContainsSulphites/Sulfite)
Salt and Pepper*
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.