Prep time: 30 minutes

Cook time: 15 minutes

Serving size: 6

Ingredients:

1 round steak 1 lb – Winners Farms

6 bannock taco shells – Bannock Queen

Multi-coloured peppers 2 lb bag – Wisbey Veggies

Tomatoes 2.5 lbs – Wisbey Veggies

Spicy avocado dressing – Koop Foods

Micro cilantro – Sky Harvest

Marinade for steak:

1 jalapeno seeded and minced

3 cloves of garlic – Wisbey Veggies

½ micro cilantro leaves chopped – Sky Harvest

Juice of 1 orange

Juice of 1 lime

Juice of 1 lemon

2 TBSP apple cider vinegar

1/3 cup olive oil (garlic) – All of Oils

1 TSP cumin

1 TSP Himalayan pink salt – Avafina Organics

¼ TSP organic ground black pepper – Avafina Organics

Directions:

STEP 1

Ensure steak is properly defrosted and let rest 10-20 minutes outside of the fridge. Combine all marinade ingredients in a medium-sized bowl. Place steak inside a large Ziploc bag and add marinade. Ensure steak is coated well, then let sit in the fridge for 2 hours – overnight.

STEP 2

Grill steak on BBQ on high heat for 4-5 minutes on each side or based on preferred doneness.

STEP 3

Wash and cut peppers into thin slices. Wash and cut tomatoes into small sections.

STEP 4

To assemble tacos, cut the steak against the grain into thin strips. Add a layer of the steak to the bottom of the taco, then top with peppers, tomatoes, then add spicy avocado sauce and a sprinkling of micro cilantro.

Recipe notes: This is the most delicious recipe that we’ve had the chance to test out, and it is a lovely pairing of bannock with a full-flavoured ‘Carne Asada' steak and fresh, local toppings. This recipe is super quick and easy to make and is perfect for lunch or dinner!