Spicy steak kebab tacos with pickled pineapple

Spicy steak kebab tacos with pickled pineapple

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  • 4
  • Easy
  • Carb Conscious
  • 25 minutes
  • 5 minutes
  • Hartenberg Shiraz 2016


  • To make the fillings:
  • 700 g Woolworths free-range rump or sirloin steak, cubed
  • 3 T olive oil
  • 25 g Woolworths chilli con carne spice
  • 2 jalapeños
  • 1 x 400 g can Woolworths black beans, drained and rinsed
  • 1 cup coconut milk
  • 1 lime, zested and juiced
  • 4 Woolworths ancient grain wraps
  • fresh coconut, grated, to garnish
  • fresh mint, to garnish
  • For the pickled pineapple, toss:
  • 1 pineapple, peeled and thinly sliced
  • 1–2 chillies, sliced
  • 1 T apple cider vinegar
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

Toss the steak in the olive oil and chilli con carne spice, then thread onto skewers. Reserve the pan juices.

Chargrill on a smoking-hot griddle pan, with jalapeños, for 1 minute on each side or until cooked to your liking. Set aside to rest.

Toss the black beans in the pan juices. Slice the jalapeños and mix with the coconut milk, lime zest and juice to make a dressing.

Chargrill the wraps and serve with the steak, black beans and pickled pineapple. Drizzle over the dressing and garnish with the coconut and mint.

Cook's note: These taco-style wraps are packed with delicious fresh flavours – there’s no excuse not to throw them together for a satisfying midweek supper.

Browse more taco recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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