Taco Tuesday
Honoring Taco Tuesdays today with this recipe: spice-rubbed flank steak tacos served in warm corn tortillas with pico de gallo, cilantro-lime crema, shredded lettuce, coleslaw, and cheese.
Ingredients
Steak Tacos
- 1 tablespoon paprika
- 1 tablespoon mild chili powder
- 1 tablespoon your favorite no-salt seasoning
- 2 teaspoon Mexican oregano
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon hot chili powder or ½ teaspoon cayenne pepper
- Salt and freshly ground black pepper
- Zest of 1 lime
- 500 grams (1.1 pounds) flank steak, thinly sliced against the grain (tip: freeze the steak for about 30 minutes before slicing)
- 2 tablespoons vegetable oil
For serving
- Pico de gallo (recipe follows), cilantro-lime crema, shredded lettuce, cilantro-lime coleslaw, shredded cheese
Pico de Gallo
- 1 pint of cherry tomatoes, halved
- 1 jalapeno pepper, seeded and diced
- ½ small red onion, diced
- ½ cup chopped cilantro
- 1 garlic clove, minced
- Zest and juice of 1-2 limes
Method
In a large bowl, mix all the spices and lime zest. Add meat and toss well, until every piece of meat is covered with spices. Cover with plastic wrap and refrigerate for at least ½ hour or overnight.
In a large skillet, heat the oil over medium-high heat. Add the meat and cook to the desired degree of doneness, about 5-8 minutes.
Serve in a warm homemade corn tortilla with toppings of your choosing.
Pico de Gallo: In a medium ball, mixed all the ingredients. Cover with plastic hours and refrigerate for at least 30 minutes before serving.
Originally published on Daga's Cooking Journal.