Wonderfully flavorful, a little spicy, and super fresh. This recipe produced tacos that are better than most I've had at Spanish restaurants.
Recipe byTessa Arias
For the tacos:
A pinch cayenne pepper
1 1/4poundtop sirloin steaks cut 1-inch thick
12small corn tortillas (5 to 6 inches in diameter)
3cupsshredded red cabbage
1/2cupchopped cilantro leaves
1lime, cut into wedges
For the Cucumber-Avocado Salsa:
1medium English cucumber, seeded and diced
2medium firm-ripe avocados, peeled, pitted, and diced
1/2red onion, diced
juice of 2 limes (about 1/4 cup)
salt to taste
3jalapeno peppers, seeded and finely chopped, or to taste
For the tacos:
1. In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks.
2. Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 minutes. Carve into thin slices.
3. Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm.
4. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Cucumber-Avocado Salsa in serving dishes and let diners make their own tacos at the table.
For the salsa:
Combine all the ingredients in a medium bowl and toss gently to combine. Serve within an hour or preparing.