Nearly every site that tracks and promotes National Days tells us that tomorrow is National Taco Day. Yet there is one lone site that promotes Taco Day today. And not just any taco, but soft tacos. If you ask my guys, nearly every day should be taco day. And those that aren’t are pizza days.
Okay, so that is an exaggeration. My guys are big, big fans of anything Mexican. Tacos, burritos, grilled meats, roasts – if it involves peppers, that would be a firm yes! As for pizza, I might be one of the few people on the planet that isn’t a big fan. Given a choice, I’ll head for the salad bar most pizza joints offer.
Lately I’ve been making “pickled” garnishings for a variety of dishes. Kiddo loves it. And that’s a win in my book. The nice thing about making pickled garnishings is that you can pile it on, use a little or give a pass and the rest of the meal doesn’t suffer one way or another. If you aren’t a fan of pickled cabbage, skip that part of the street tacos. It’s no big deal. What makes these tacos so amazing is the flap meat (skirt steak) that can be found at most Latin Markets. The flavor is awesome. A few minutes on the grill is all it takes for a steak filling that will host a flavor party in your mouth. Wow.
When Hubby and I shop, we keep an eye out to find the best deals without sacrificing quality or flavor. We noticed skirt steak in the grocery store was the same per pound as the marinated steak from the Latin Market. So it was not only the easy of skipping the marinating step, it was a better deal. If you are going to marinate the steak yourself, be sure to let the steaks soak in the flavors for at least a day or two. That’s another good reason to find a good Latin Market – no wait time. We can pick up our steaks in the morning and be grilling that afternoon.
Happy Soft Taco Day! Enjoy.
Santa Monica Street Tacos
Cilantro Lime Pickled Cabbage
1 cup Cilantro Leaves
2 Limes, juiced
1/3 cup Oil
4 teaspoons minced Garlic (from a jar)
1/4 cup White Vinegar
2 teaspoons Sugar
1/4 cup Milk
1/2 cup Sour Cream
2 cups Red or Purple Cabbage
Tear cilantro leaves, place in a blender and set aside.
Whisk together the juice of the limes, oil, minced garlic, white vinegar, sugar and milk. Add mixture to a blender. Add sour cream. Pulse a minute or 2 until smooth. Set aside.
Thinly shred red or purple cabbage. Place in a large zip-lock bag. Pour vinaigrette mixture over cabbage. Shake to coat well. Refrigerate for at least an hour for flavors to blossom.
1/2 Red Onion
1/2 head Iceberg Lettuce
3 firm Tomatoes
12 (6-inch) Tortillas, Corn or Flour
1-1/2 lb Marinated Skirt Steak
1 cup Guacamole
Note: Marinated Skirt Steaks are found at Mexican or Latin markets in the meat case. Find a market you like, since each market marinates on-site and the flavors vary from market to market.
Thinly slice onion, set aside. Shred lettuce and dice tomatoes, set aside.
Heat outdoor grill to medium-high heat. Lightly spray tortillas on both sides with cooking spray. Place on the grill to warm, about a minute or so per side. Remove from grill, wrap in foil to keep warm.
Lay skirt steaks out on the hot grill. Grill, turning frequently, until just cooks. The steak should only be on the grill for about 2 or 3 minutes. Place on a cutting board, cover to keep warm, let rest 5 minutes.
Stack steaks two high. With a very sharp knife, cut steaks against the grain in thin strips. Stack strips on a serving platter with warm tortillas and garnishings.
Spread guacamole on each tortilla. Add about 1/4 cup steak strips to each tortilla. Top steak with pickled cabbage, onions, lettuce and tomatoes.
Serve with your favorite sides such as beans and rice. Don’t forget the Margaritas!