Mix it up for your next taco night with lean and tasty kangaroo strips.
- 10 soft shell tortillas
- 500 g kangaroo steaks cut into strips
- olive oil, for marinade
- 1 cup shredded green cabbage
- avocado, to serve
Mexican spice mix
- 1 tbsp coriander seeds
- 2 tbsp chilli flakes
- 2 tbsp dried oregano
- 2 tbsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
Pico de gallo salsa
- 4 Roma tomatoes, finely diced
- 1 small bunch spring onion, finely sliced
- 2 mild red chilies, finely sliced
- fresh coriander
- juice of 1 lime
- 1-2 tbsp olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 30 mins or overnight
Place the spice mix into a mortar and pestle and grind spices to a fine powder. Add the spice mix to the kangaroo with a little olive oil to help with the marinade process, combine well. Marinate for at least 30 minutes or overnight for best results.
Pico de gallo salsa: In a bowl, combine tomatoes, spring onion and chillies (you can de-seed them if you don’t want it too spicy). Add chopped fresh coriander, olive oil and a squeeze of lime juice. Season and set aside.
Place a heavy based pan or BBQ on high heat. When at smoking point, brown the kangaroo in small batches; remove from the pan and set aside to rest. Cover the bowl with foil to keep the kangaroo warm. Repeat until all the kangaroo is cooked.
Place the tortillas in the microwave on high for 20-30 seconds; this should make the tortillas soft and easy to fold.
To assemble, place the kangaroo onto the tortillas followed by the salsa and shredded cabbage. On the side, serve some fresh diced avocado mixed with lemon and olive oil.
Recipe and image from K-ROO.