Steak Tacos with Whipped Lemon-Herb Ricotta

Steak Tacos with Whipped Lemon-Herb Ricotta

Whipped ricotta with lemon zest and thyme takes these easy steak tacos to the next level! And with peppery rocket, crunchy radishes and diced tomato, they’re packed with fresh veggies too.

Ingredients

  • Whipped Ricotta
  • 250g ricotta cheese
  • 1 garlic clove, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt

Steak Tacos

  • 2 ribeye steaks (200g each)
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pack Old El Paso™ Stand 'N' Stuff Soft Tortilla Boats (8 tortillas)
  • 60g rocket leaves
  • 6 radishes, trimmed and thinly sliced
  • 1 large tomato, deseeded and diced
  • 2 tablespoons freshly chopped flat-leaf parsley

Instructions

  1. Place all the whipped ricotta ingredients in the bowl of a food processor. Process for 1-2 minutes, until smooth and combined, scraping down the sides of the bowl as needed.
  2. Rub the steaks with the oil and season with the salt and pepper. Heat a large frying pan over medium high heat. Add the steaks and cook for 3-4 minutes on each side until seared and cooked to your liking (see Tips).Transfer to chopping board, cover and let rest for 5 minutes, then thinly slice.
  3. Heat the tortillas to pack instructions. Divide the rocket and sliced radishes evenly between the tortillas, then top with the steak slices. Top with a spoonful of the whipped ricotta, then top with the diced tomato, and serve garnished with the parsley. Serve any remaining whipped ricotta on the side.

Tips

Baby spinach or watercress would make great substitutes for the rocket in this recipe.

The cooking time will vary depending on the thickness of the steaks. The timings here are for steaks about 1.5cm thick to cook to medium-rare or medium doneness. For well done steaks add an extra 1-2 minutes cooking.