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30 Minutes

Kangaroo Steak Tacos with Mojo Verde and Slaw

  • Native Australian

We're pausing the pounding in favour of a quicker, rough-chopped mojo verde in these weeknight tacos. It might be a little more rustic, but it's just as tastebud-tingling with its citrussy zestiness that goes wonderfully with rich and lean roo steaks. Fold it over with a fresh slaw and you have yourself a new Aussie classic.

Recipe

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1

Season Kangaroo

Pat dry kangaroo steak with a paper towel. Combine steak, Tex Mex Mix Tape, salt and pepper in a bowl and stir to coat in seasoning.

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2

Prepare Ingredients

Rinse and roughly chop coriander. Thinly slice cabbage. Thinly slice cucumber into rounds. Peel and thinly slice eschalot.

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3

Make Slaw

Combine cabbage, cucumber, eschalot and red wine vinegar in a bowl with 1 teaspoon oil, salt and pepper. Using clean hands, massage ingredients until well combined. Set aside.

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4

Cook Steaks

Heat 1 teaspoon oil in a frypan over medium-high heat. Add steak and cook for 3–4 minutes each side for medium-rare or until cooked to your liking. Remove from pan, cover with aluminium foil and set aside for 5 minutes.

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5

Combine Mojo Verde

Juice orange and lime. Peel and crush garlic. Combine orange and lime juices, garlic, coriander and remaining oil in a small bowl and mix to combine.

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6

Plate Up

Heat tortillas according to packet instructions. Slice steak and place in mojo sauce. Serve tortillas with steak and slaw.

Australians QuiteLike

Kangaroo Steak Tacos with Mojo Verde and Slaw

Fabulous fresh ingredients

"Wonderful recipes that are delicious and nutritious and good value for money"

Ericca

Easy to cook

"Very tasty and quick to cook which is a big help during the week when you are working."

Helen

Great quality produce

"The recipes are so much better than all other meal kits I’ve tried over the years."

Asami