Tortillas topped with steak, Jarlsberg® and a creamy guacamole? Taco ‘bout awesome!
- 150 g Jarlsberg®
- 2 red onions
- 2 peppers
- 400 g beef tenderloin or entrecote (a whole piece)
- 65 g lettuce
- 100 g cherry tomatoes
- 1 small pot cilantro
- 12-16 small tortillas
- 2 avocados
- Juice of 1 lime
- 1 garlic clove
- 1 bunch fresh cilantro, finely chopped
- 1/2 - 1 green chili pepper
- Salt and pepper
- 1 finely de-seeded chopped tomato (optional)
- 2 tbsp finely chopped red or yellow onion (optional)
Start by making the guacamole. Mash together the avocado with the lime juice. Add the garlic using a garlic press, as well as the finely chopped cilantro. Taste the chili pepper to check how spicy it is, then add finely chopped chili pepper and season with salt and pepper to taste. You can also add tomato and onions if you wish.
Grate the Jarlsberg® and put it in a bowl. Slice the red onions and peppers into wedges and fry or grill them hard in a pan over high heat. Fry the meat in a little oil at a high temperature for about 3 minutes on each side. Set aside to rest. Cut up the tomatoes and wash the lettuce. Grill the tortillas in a hot pan, while slicing the meat into thin strips. Serve the freshly grilled tortillas with the guacamole, vegetables and meat. Top with lots of shredded Jarlsberg® and fresh cilantro.
For this recipe you can use Jarlsberg® Original, Lite or Special Reserve.