Steak Tacos With Guacamole, Salsa, And Lime Crema

Total Time: 36 mins Preparation Time: 30 mins Cook Time: 6 mins

Ingredients

• Servings: 6
• 3 1/2 lbs skirt steaks, cut against the grain into strips (a little smaller than your little finger)
• 20 (4 inch) flour tortillas
• 1/2 cup canola oil
• 2 limes, juiced
• 1 large head chinese napa cabbage, cleaned cut into thin strips and tossed with the juice of the 2 limes
• 2 teaspoons dried chipotle powder or 2 teaspoons dried ancho chile powder
• 2 tablespoons garlic powder
• 2 tablespoons paprika
• 2 tablespoons cumin
• 3 teaspoons kosher salt (use less if using table salt) or 3 teaspoons coarse salt (use less if using table salt)
• 1 jalapeno pepper (to taste)
• 1 red onion, sliced 1/4-inch thick
• 4 plum tomatoes
• 2 ounces canola oil
• 1 teaspoon kosher salt or 1 teaspoon coarse salt
• 1/2 bunch cilantro, roughly chopped
• 3 fresh limes, juiced
• 4 limes, juiced
• 6 ripe hass avocadoes, halved pitted flesh scooped out and placed in large bowl with the juice of the 4 limes
• 4 plum tomatoes, small diced (about 2 cups)
• 1 red onion, minced (about 1 cup)
• 1 bunch cilantro, roughly chopped
• 2 teaspoons kosher salt or 2 teaspoons coarse salt
• 2 cups sour cream
• 2 fresh limes, juiced

Recipe

• 1 to make tacos: combine spice-mixture ingredients and toss with steak to coat. set aside. preheat oven to 300 degrees. warm tortillas on cookie sheet in oven. heat two large saute pans to medium-high. when pans are hot, add oil to each pan followed by 1/2 the seasoned meat. spread meat out evenly and cook without turning while you lay out warm tortillas on a clean work area to get ready for assembly. cook meat for approximately 3 minutes, turn, and cook for another 3 minutes, stirring occasionally to achieve even coloring. after 3 minutes, turn off heat and allow meat to sit in the pan, becoming just cool enough for you to handle.
• 2 to make salsa: rub jalapeno, onion, and tomatoes lightly with oil and roast in large saute pan on medium-high, turning frequently until lightly charred all over. set aside to cool. when cooled, roughly chop and place in a food processor with salt, pulsing until almost smooth but still just a little chunky. transfer to bowl, add cilantro and lime juice, cover, and refrigerate. (for a milder salsa, use only half the jalapeno.).
• 3 to make guacamole: lightly crush avocados with fork until almost smooth but still a little chunky. evenly mix in tomatoes, red onion, cilantro, and salt; cover and refrigerate.
• 4 to make lime crema: whisk 2 cups sour cream together with the juice of 2 fresh limes.
• 5 to serve: spread 1/2 tablespoon guacamole on each warmed tortilla, followed by a large pinch of cabbage. distribute meat evenly and fold tortillas up end to end. serve immediately on a large platter with the salsa, crema, guacamole and a bag of your favorite tortilla chips.