We're going for a quick, rough-chopped mojo verde to top these weeknight tacos. It's wonderfully rustic and 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 Oz-Mex classic.
Pat kangaroo steaks dry with a paper towel. Place steaks, Smoky Mexican Mix Up, salt and pepper in a bowl and stir to coat in seasoning.
Rinse and roughly chop coriander. Thinly slice cabbage. Thinly slice cucumber into rounds. Peel and thinly slice eschalot.
Place cabbage, cucumber, eschalot and red wine vinegar in a bowl with 1 teaspoon oil, salt and pepper and, using clean hands, massage ingredients until well combined. Set aside.
Heat 1 teaspoon oil in a frypan over medium-high heat. Add steaks 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.
Juice orange and lime. Peel and crush garlic. Place orange and lime juices, garlic, coriander and remaining oil in a small bowl and mix to combine.
Heat tortillas according to packet instructions. Slice steak, place in mojo verde and toss to combine. Divide steak between tortillas and serve with slaw.