Lets be honest, there are thousands of taco recipes out there, but this recipe ticks all the boxes for what I like in a taco.  A beautiful combination of all the products that I love and a balance between sweet, sour, spicy and smokey.  Not to mention that the beer marinated steak is as tender as it gets!

The other good news is that I have this recipe in Norwegian as well.  Yes, I am finally making the attempt to make my Norwegian followers happy as well.  My website is not set up for two languages but please feel free to PM me and I will forward the Norwegian recipe to you.

Bon Appetite!


You’ll need

  • You'll need for the marinade
  • • 500-600g sirloin steak, cut into 1,5cm pieces (ytrefillet)
  • • 1 can (330ml) Pale Lager beer
  • • Juice of ½ lime
  • • 1 tsp salt, plus more
  • • ¼ tsp freshly ground black pepper, plus more
  • You'll need for the salsa
  • • 1 small onion, chopped
  • • 2 cloves garlic, thinly sliced
  • • 2 Tbsp olive oil
  • • 2 large plum tomatoes
  • • 2 red peppers roasted
  • • 1 tsp salt
  • • 1 tsp chipotle powder
  • • 3 Tbsp fresh coriander, chopped
  • You'll need for serving
  • • 8 corn tortillas
  • • Avocado slices, feta cheese and lime wedges (for serving)


  1. Combine steak, beer, 1 Tbsp lime juice, 1 tsp salt, and ¼ tsp pepper in a resealable plastic bag. Seal and chill 3 hours.
  2. Heat your oven to 200°C and line a baking sheet with was paper.
  3. Grill the tomatoes and red peppers (turning occasionally) until they are well charred. Place in a sealed bag for a few minutes. Remove the skin and core.
  4. Cook onion, garlic and oil in a small pan over medium heat until soft and translucent, about 5 minutes and then cool.
  5. In your food processor, blend the cooked onion and garlic, tomatoes, red peppers, chipotle and remaining 3 Tbsp lime until smooth. Add chopped cilantro, season with salt, and pulse until just combined. Transfer salsa to a small bowl.
  6. Grill tortillas in a medium hot pan until soft and beginning to char, about 30 seconds per side.
  7. Remove steak from marinade and pat dry. Season with salt and pepper and grill until charred, about 3 minutes per side for medium-rare. Transfer to a cutting board to rest. Cut into 1cm strips.
  8. To serve. Top each tortilla with a few pieces of steak, then some salsa, fresh coriander leaves, avocado, and crumbed feta cheese. Serve with lime wedges to squeeze over.

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