Chris Baber's summer steak or black bean tacos

On Friday 12th June, chef Chris Baber joined us in the studio to share his adaptable summer tacos, inspired by a recent trip to America. Perfect for barbecues, garden gatherings and World Cup watch parties, this recipe can be made with either steak or black beans and is packed with fresh flavours from a simple homemade salsa.

(Serves 2)

Ingredients

6 small soft corn tortillas

1 large steak, cut into strips (or 1 x 400g can black beans, rinsed and drained)

50g grated cheese

1 lime

For the marinade

1 tsp cumin

1 tsp smoked paprika

1 tbsp lime juice

1 tbsp olive oil

Pinch of salt

For the salsa

2 tomatoes, finely chopped

1 tbsp jarred jalapeños, chopped

1 tin sweetcorn, drained

½ red onion, finely chopped

Small bunch coriander, finely chopped

1 avocado, diced

Squeeze of lime

Method

1) If using steak, place the strips into a bowl and add the cumin, smoked paprika, lime juice, olive oil and a pinch of salt. Mix well and leave to marinate for 30 minutes. If using black beans, simply coat them in the same seasoning mixture before cooking.

2) Heat 1 tbsp of oil in a frying pan over a high heat. Add the sweetcorn and cook for 2–3 minutes until lightly charred and golden.

3) Place the tomatoes, jalapeños, red onion, coriander and avocado into a bowl. Add the charred sweetcorn, a squeeze of lime and season to taste. Mix well.

4) Heat a splash of olive oil in a large frying pan over a high heat. Cook the steak strips or black beans for around 2 minutes, stirring occasionally, until heated through and lightly coloured.

5) Warm the corn tortillas according to the packet instructions.

6) To assemble, spoon some salsa into each tortilla and top with either the steak or black beans. Finish with grated cheese and a squeeze of fresh lime before serving.