Jamaican Jerk Halal Steak Tacos
Who says taco's are only for Taco Tuesdays? Give your halal steak the Caribbean twist with Halalnivore’s homemade jerk seasoning. It's easy to make and is full of flavour, but you can use ready made jerk mix as a shortcut. Our halal steak rump will give you a juicy taco that is a hit with everyone!
Ingredients
FOR THE JERK SEASONING
1 tbsp. garlic powder
1 tbsp. dried Italian blend seasoning
2 tsp. sugar
2 tsp. kosher salt
2 tsp. onion powder
1 tsp. ground allspice
1 tsp. Halalnivore Sambal Oelek Chilli Paste
1 tsp. smoked paprika
1/2 tsp. Freshly ground black pepper
1/4 tsp. ground cinnamon
FOR THE TACOS
2 tbsp. jerk seasoning
1/4 c. plus 2 tbsp. canola oil, divided
2 x Halalnivore 8oz rump halal steaks
10 small (taco-sized) flour tortillas
1 cup diced pineapple
1/2 cup diced onion
1/4 cup freshly chopped coriander
Juice of ½ lime, plus lime wedges for serving
1/4 tsp. kosher salt
1 avocado, sliced
Directions
Make jerk seasoning: In a small bowl, whisk together spices until combined. (If using store-bought jerk seasoning, move to step 2.)
Make tacos: In a small bowl, whisk together jerk seasoning and ¼ cup oil until combined. Pour into a large resealable plastic bag and add steak. Press out as much air as you can and seal. Shake to coat the steak in the marinade, then chill for 1 hour or up to 24 hours.
In a large skillet over medium-high heat, add remaining 2 tablespoons oil. Add steak and cook until nicely seared but slightly pink in center, 6 to 8 minutes per side. Remove from heat and let rest 5 minutes.
In a small bowl, stir together pineapple, onion, cilantro, lime juice, and salt.
Thinly slice steak across the grain. Serve in tortillas with pineapple salsa and avocado serve with lime wedges.
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