Categories: Mexican
Ingredients
- Lime
- 2 Radishes
- 4 Cilantro Sprigs
- 2 Green Onions
- 2 Garlic Cloves
- 2 Flat Iron Steaks
- 6 oz Slaw Mix
- 1 1/2 tsp Sugar
- 3 oz Sour Cream
- 1/4 tsp Chipotle Powder
- 6 Corn Tortillas
Directions
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Throughly rinse produce and pat dry. Halve lime. Slice radishes into thin rounds. Stem and roughly chop cilantro. Thinly slice green onions on a bias (45 degree angle). Mince garlic. Rinse the steaks and pat dry.
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In a mixing bowl, combine slaw mix, ⅔ of the green onions (reserving remaining for garnish), cilantro, garlic to taste, sugar, juice of the lime to taste, and 1 tsp. olive oil. Mix thoroughly. Add a pinch of salt and pepper. Set aside in refrigerator to chill until ready to serve.
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In a small dish, combine sour cream, chipotle powder, and a pinch of salt. Mix until smooth. Set aside crema in refrigerator to chill until ready to serve.
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In a medium pan over medium-high heat, warm 2 tsp. olive oil. Season each side of the steak with a pinch of salt and pepper. Add steaks to pan and cook for 4-5 minutes on each side, or until internal temperature reaches 145 degrees. Remove from pan, allow to rest for 5 minutes, and cut into ¼" thick slices. Stack and wrap tortillas in a moist paper towel and microwave for 20 seconds to warm.
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Place 3 tortillas on a plate. Add steak slices to tortillas. Add slaw atop steak, or serve on the side. Add a dollop of crema atop the tacos. Garnish with radish slices and remaining green onions.