Categories: Mexican
Ingredients
- Pickled Red Onions:
- 1 medium red onion, cut into 1/4-inch-thick slices
- 1 tsp kosher salt
- Juice of 1 large lime
- 1/2 tsp olive oil
- Steak:
- 1 lb. skirt steak, trimmed
- 1 tsp ground cumin
- 1 tsp kosher salt
- Cooking spray
- Tacos:
- 8 corn tortillas
- 2 cups shredded red cabbage
- 1 small Hass avocado, sliced
- 2 radishes, thinly sliced
- 1 lime, cut into wedges, for serving
Directions
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For the pickled red onions: Separate the rings of the onion into a medium bowl and sprinkle with 1/2 tsp of the salt. Let sit for 5 minutes. Cover the onions with 1 1/2 cups lukewarm water and let sit 10 more minutes.
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Rinse and drain the onions. Add the lime juice, oil, and remaining 1/2 tsp salt. Mix well, cover, and refrigerate for at least 15 minutes, or overnight.
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For the steak: Preheat a grill to high.
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Season the steak with the cumin and salt. Oil the grates and grill the steak about 2 minutes per side for medium-rare, or to your desired doneness. Transfer to a cutting board and let rest 5 minutes before slicing.
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Grill the tortillas until the edges become charred, 30-60 seconds per side. Put 2 tortillas on each of 4 plates. Place 1/4 cup of cabbage on each and top with the steak, avocado, pickled onions, and radishes. Serve with lime wedges.