- Preparation time
- 20 mins
- Cooking time
- 10 mins
- Difficulty
- Moderate
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- May 8, 2015
I used Alpaca meat for these Taco’s - see post HERE but, this would work equally well with any other meat, Beef, Chicken, Pork or even Fish.
2 Alpaca Back Straps – Approx. 500gms
8 flour Tortillas - See recipe HERE
2 cups finely shredded Green Cabbage
2 cups finely shredded Red Cabbage
2 Spring Onions
1 small bunch of Coriander
1 cup of light Sour Cream
1 large Green Chilli
Zest of 1 Lime
Salt and Pepper
Oil
Coriander Chimichurri
1 bunch of Coriander
1 whole Red Chilli
1 whole Spring Onion
Juice of 1 Lime
1 tbs White Wine Vinegar
½ cup of Olive Oil
- In a large bowl, combine the shredded green and red cabbage. Finely slice the 2 spring onions on the diagonal and add to the bowl. Finely chop the stalks and roughly chop the leaves of the coriander then add to the coleslaw. Season with salt and pepper, and then set aside.
- In a small bowl, combine the sour cream, finely chopped green chilli and lime zest. Season well with salt and set aside.
- To make the Chimichurri – Very finely chop the coriander (including the stalks and roots), red chilli and spring onion. Stir together with the rest of the ingredients and season well.
- Heat a heavy based fry pan over a high heat. Oil and season the Alpaca back straps then cook, only turning once, for 3 – 4 minutes (depending on thickness) either side until medium rare (or done to your liking). Leave the Alpaca to rest for at least 5 minutes, before slicing thinly on the diagonal to serve.
- To assemble the Taco – Spoon a dollop of lime & chilli sour cream onto each tortilla, then a handful of the coleslaw and finally, the Alpaca. Finish off with the Chimichurri, roll and serve.
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