Categories: Mexican

Ingredients

• 6 six-inch white corn tortillas (you can sub yellow corn if you can't find white corn)
• 1 pound skirt steak, trimmed of fat and sliced into thin strips
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon minced garlic
• 1 teaspoon oil
• 1 cup diced onion
• 1/2 cup cilantro leaves, roughly chopped
• 2 cups thinly sliced red cabbage
• cilantro lime vinaigrette
• 3/4 cup cilantro leaves
• juice of 2 limes
• ⅓ cup oil
• 4 teaspoons minced garlic
• 1/4 cup white vinegar
• 4 teaspoons sugar
• 1/4 cup milk
• 1/2 cup sour cream

Directions

1. Heat oil over medium heat. Season sliced steak with salt, cayenne pepper, and garlic powder. Add steak to pan and sauté until cooked through (about 8-10 minutes). Add garlic and sauté 1-2 minutes longer until garlic is fragrant. Remove from heat and dice steak.

2. Whisk together all ingredients for vinaigrette. Add mixture to a blender and pulse 1-2 minutes until smooth. Add ¼-1/3 cup steak to each tortilla (hot tip: if you microwave them for 30-45 seconds they’ll be easier to handle and super delicious!) top steak with cabbage, onions, and chopped cilantro. Drizzle with vinaigrette. Enjoy!

Email to a friend | Print this recipe | Back