Sunshine sauce is perfect for Mexican


Tacos are going next level with an easy spice rub, quick healthy salsa, spicy crema and a fiery finish that delivers delicious layers of flavour in every magnificent Mexican mouthful.


4 x 200g Scotch Fillet (we like to use Five Founders beef)

6 x soft 6 inch tortillas (we like to use La Banderita Authentic Tortillas)

2 handfuls shredded cabbage or iceberg lettuce

Spice Rub

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

½ teaspoon cayenne

1 teaspoon dried oregano

Jalapeno Crema


100g sour cream

1 pinch of salt

2 Jalapeños

Salsa Negra

1 corn on the cob, peeled & blackened on the BBQ

1 red capsicum, blackened on the BBQ, peeled & diced

1 red chilli, diced

1 lime juice

1 tablespoon sugar

1 tin of black beans, drained & well

1 handful coriander, chopped

50 ml olive oil


First combine all the spice rub ingredients together thoroughly, rub well into the steaks and then refrigerate for 2 hours.
Next, blend the jalapenos, seeds and all to a pulp, stir in the sour cream and add a pinch of salt.

To make your Salsa Negra, combine all the ingredients in a bowl and adjust the seasoning of necessary. The flavour should be sharp and sweet.

When you’re ready to start cooking, heat the BBQ to medium to hot heat and grill the steaks for 2 minutes each side, or until they’re cooked how you like them. Once the meat is cooked, leave it to rest for a couple of minutes while you grill the tacos on the BBQ.

To serve, place a generous amount of cabbage or lettuce on top of the tortillas, slice the steaks and arrange on top, spoon on your zesty salsa, top with your jalapeno crema, and lashings of The OG hot sauce!!

Delicious!! Share with friends and enjoy!