Have you ever had feta guacamole?
I had not.
I’m aware it’s not strictly Mexican but I had avocados, I had feta and things just happened.
Honestly, I was minding my own business in the kitchen when this punk-ass avocado swaggers across the counter, gets all up on the feta, and in his rich, Spanish accent says “eyyy… chica! You an’ me? You and me togetherrr would be a beauuutiful ting. Whadduya say, eh?”
The feta just got all giggly and tongue tied. THREW her wrapper to the floor in one swift movement and the next thing I knew there was this unbelievable concoction in front of me, my hands were covered in it and I just kept scooping more into my mouth…
Yea. Things got pretty weird.
Anyway, I figured it would go swimmingly with some spicy steak tacos, so I made some!
Spicy, smokey steak, rich, salty guac… Add a little salsa and some sour cream and you have yourself a Mexigreek FEAST, my friend.
You want to start by marinading your steaks. Ideally overnight but if you can’t then even an hour would do wonders.
Mix the juice of two limes, 1tsp of smoked paprika, 1tsp chilli powder, pinch of salt and a scattering of dried chillies (I used jalapeños and chipotles). Pour over your steaks, flip them around a little and leave to mingle.
Once it’s marinaded you can get started on the guac.
Crush up 2 avocados, crumble a fist sized amount of feta over the top, add a big pinch of chopped coriander (cilantro) and the juice of 1 lime.
Mix it all together and pop into a bowl.
For your salsa grab 2 spring onions and chop ’em up.
Quarter a couple of handfuls of cherry toms and a good pinch of chopped coriander/cilantro.
If you’re a spice demon them add a chopped fresh chilli in there too.
Put into a bowl with a splash of white wine vinegar (it’ll take some of the heat out of the onions) and a good pinch of flaked salt.
Get a griddle pan really nice and hot. Throw your steaks on!
Cook on each side for a couple of minutes.
Heat some tortilla wraps while you’re waiting.
When the steaks are cooked just the way you like, pop them onto a wooden chopping board to rest for a few moments.
Lay the table, slice your steaks into manageable strips and serve!
Build the taco of your dreams any way you see fit.
Wrap and demolish.
Thank goodness for the combination that shall now be known as Fetamolé!
I bet it would be good on toast, too…
