Carne asada tacos with watermelon salad

A vibrant, summery Mexican feast bursting with sweet, spicy, and tangy flavours. Sizzling carne asada steak, smoky charred sweetcorn, and zingy pineapple salsa in soft corn tortillas with a refreshing watermelon salad.

These tacos and watermelon salad offer a balanced meal with lean steak, plenty of vegetables, fruit, and healthy seeds. The Nutri-Score B reflects their high fibre, vitamin-rich, and moderate fat profile, making this a fresh and nourishing choice.

Kenwood Compact Food Processor, 1.4L Bowl, Blender, Emulsifying, Chopping Blade, Shredder Disc 400W, FP120, White

£39.99 (available from £34.39)

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Ingredients

For the carne asada tacos

• olive oil 2 tbsp
• garlic cloves, grated 2
• ground cumin 2 tsp
• hot chilli powder ½ tsp
• lime, zest and juice 1
• fresh coriander large handful
• sweetcorn on the cob 2
• sirloin steak 600g/1lb 5oz
• red onion, very finely chopped ½
• pineapple, diced 250g/9oz
• mini corn tortillas, warmed 12
• salt and black pepper to taste

For the taco shop guac

• fresh serrano or jalapeño green chilli, seeds removed, roughly chopped 1
• fresh coriander leaves large handful
• whole large garlic clove, peeled and bashed 1
• spring onions, white parts only 4
• large ripe avocados, pitted and peeled 2
• lime, juice only 1
• sea salt to taste

For the watermelon salad

• olive oil 4 tbsp
• runny honey 1 tbsp
• lime, juice only 1
• rice wine vinegar 2 tbsp
• red onion, very thinly sliced 1
• watermelon, peeled and cut into half moons 1
• pineapple, finely diced 100g/3½oz
• cucumber, seeds removed, finely diced ½
• red chilli, finely diced 1
• pumpkin seeds, toasted 75g/2¾oz
• sesame seeds, toasted 1 tbsp
• fresh coriander leaves handful
• chilli-lime seasoning to garnish
• sea salt and freshly ground black pepper to taste

1. Marinate the Steak and Corn
   1. In a dish, mix olive oil, grated garlic, cumin, chilli powder, and half the lime (zest and juice). Finely chop half the coriander and stir in. Season with salt and black pepper.
   2. Add the corn cobs and sirloin steak to the marinade, turning to coat. Let marinate while you prepare the salsa.
2. Make the Pineapple Salsa
   1. In a small bowl, mix red onion, pineapple, the remaining lime, and the rest of the coriander leaves. Season with sea salt and set aside.
3. Cook the Steak and Corn
   1. Heat a griddle pan over high heat until smoking.
   2. Remove the corn and steak from the marinade, pat dry, and drizzle with the remaining olive oil.
   3. Sear the steaks for 1–2 minutes per side until charred but still rare inside. Set aside to rest for 5 minutes.
   4. Add the corn to the pan and cook until charred. Remove and use a sharp knife to slice the kernels from the cob. Set aside.
4. Prepare the Taco Shop Guac
   1. Add chilli, coriander leaves, garlic, and spring onions to a food processor and blend until as smooth as possible.
   2. Add avocado and lime juice, then blend until super smooth. Season to taste with sea salt and set aside.
5. Make the Watermelon Salad
   1. In a large bowl, mix olive oil, honey, lime juice, and vinegar. Season with a little salt. Add the sliced red onion and mix well. Leave to marinate for 30 minutes.
   2. Place the watermelon on a serving platter. Remove the red onion from the dressing and scatter over the watermelon.
   3. Add diced pineapple and cucumber to the dressing, along with diced red chilli. Drizzle this mixture over the salad.
   4. Garnish with toasted pumpkin seeds, sesame seeds, coriander leaves, and a sprinkle of chilli-lime seasoning.
6. Assemble and Serve
   1. Slice the rested steak thinly.
   2. Serve in warm tortillas with charred sweetcorn, pineapple salsa, and taco shop guac. Enjoy the watermelon salad on the side.

Additional Notes

• For extra flavour, grill the tortillas briefly before filling.
• Use Tajin or another chilli-lime seasoning to finish the salad for an authentic touch.

Suggested Wine Pairing

Majestic: The Guv’nor Blanco

This zesty Spanish white bursts with citrus and tropical fruit, echoing the pineapple and watermelon, while its crispness balances the steak’s richness and the guacamole’s creaminess.

Tesco: Finest Albariño

Albariño’s lively acidity and stone fruit notes make it a perfect partner for spicy carne asada and vibrant watermelon salad, cutting through the heat and refreshing the palate.

Sainsbury’s: Taste the Difference Côtes de Gascogne

This aromatic French white offers grapefruit and green apple, enhancing the freshness of the salad and the bright flavours in the tacos.

What can you serve with this

1. Mexican rice – adds a comforting, savoury side that complements the tacos.
2. Refried beans – bring creaminess and extra protein to the meal.
3. Pickled red onions – provide a tangy, crunchy contrast to the rich steak and sweet salad.

Nutri-score Health Check

This recipe earns a Nutri-Score of B, thanks to its lean steak, abundance of vegetables and fruit, and use of healthy seeds. The score is automatically calculated from the ingredients and is only a guide.

Positive Factors

• Sirloin steak supplies lean protein.
• Watermelon, pineapple, and cucumber provide vitamins, hydration, and fibre.
• Pumpkin and sesame seeds add healthy fats and minerals.
• Coriander and chilli boost antioxidants and flavour without extra calories.

Negative Factors

• Tortillas and olive oil add some refined carbs and fats, but in moderate amounts.
• Salt content can be high if seasoning is generous, so taste as you go.