Combine marinade ingredients (pineapple juice through olive oil), and ¼ tsp each salt and pepper, in a shallow dish. Add steaks and turn to coat.
Roughly dice mango, tomatoes and coriander leaves, finely dice jalapeno and onion. Mix salsa ingredients in a bowl, squeeze over lime juice to taste, and season with a pinch of salt.
Preheat BBQ grill or heavy-based pan to medium high. Drain marinade from steaks, and cook 3 - 4 mins per side for medium. Transfer to a plate, cover with foil and rest.
Thinly slice steak. Dress cabbage and carrot slaw with olive oil and vinegar. Warm tortillas in a dry pan. Top steak tacos with mango salsa and tangy slaw.
Tips
Scotch fillet can be replaced with rump steak, if preferred.
Tortillas can be either chargrilled, or heated in a hot dry pan until warmed through and slightly crisp.
We use cookies on our website (including third party cookies) to analyse traffic, share information with analytics partners and provide you with the best experience possible. For details see our Privacy policy and our Cookies policy which were last updated in March 2019. By continuing to browse this site or by accepting below, you consent to the use of cookies.