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South American Beef Tacos with Corn & Yoghurt

Servings 2
Total Time 30 mins



  • 300 g beef rump steaks
  • 1 drizzle oil
  • 1 tsp smoked paprika
  • ¼ tsp garlic salt
  • ½ red onion thinly sliced
  • 1 drizzle oil
  • ½ Tbsp butter
  • 150 g frozen corn


  • 1 drizzle olive oil
  • ½ Tbsp vinegar
  • ½ Tbsp wholegrain mustard
  • ¼ tsp smoked paprika
  • 1 carrot grated
  • 50 g baby spinach

To Serve

  • 6 tortillas
  • 3 Tbsp plain yoghurt
  • 1 Tbsp sweet chilli sauce
  • Pinch of chilli flakes


  • Before you start, preheat oven to 220°C (or 200°C fan bake). Preheat BBQ to medium-high (if using).
  • Pat beef dry, season with salt and toss with oil, first measure of smoked paprika and garlic salt. Prep onion.
  • Combine oil, vinegar, mustard and second measure of smoked paprika in a medium bowl. Whisk well and set aside.
  • Wrap stack of tortillas in a damp tea towel and heat in microwave for 1-2 minutes, until warm. Alternatively, wrap in foil and cook in oven or on BBQ for about 10 minutes, until warmed through.
  • Heat oil in a large fry-pan on medium-high heat. Cook beef for 3-4 minutes each side for medium, depending on thickness, or until cooked to your liking. Rest, covered. Alternatively, do this on the BBQ. Wipe and reserve pan.
  • Return pan to high heat with butter. Add onion and corn. Cook for 5-6 minutes, until tender. Season to taste with salt and pepper.
  • Prep carrot. Add to bowl with dressing, along with spinach and toss to combine. Season to taste with salt and pepper. Thinly slice beef.
  • Serve tortillas filled with salad, beef, corn, yoghurt, sweet chilli sauce and chilli flakes.