Categories: Mexican
Ingredients
- 6 six-inch white corn tortillas (you can sub yellow corn if you can't find white corn)
- 1 pound skirt steak, trimmed of fat and sliced into thin strips
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon minced garlic
- 1 teaspoon oil
- 1 cup diced onion
- 1/2 cup cilantro leaves, roughly chopped
- 2 cups thinly sliced red cabbage
- cilantro lime vinaigrette
- 3/4 cup cilantro leaves
- juice of 2 limes
- ⅓ cup oil
- 4 teaspoons minced garlic
- 1/4 cup white vinegar
- 4 teaspoons sugar
- 1/4 cup milk
- 1/2 cup sour cream
Directions
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Heat oil over medium heat. Season sliced steak with salt, cayenne pepper, and garlic powder. Add steak to pan and sauté until cooked through (about 8-10 minutes). Add garlic and sauté 1-2 minutes longer until garlic is fragrant. Remove from heat and dice steak.
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Whisk together all ingredients for vinaigrette. Add mixture to a blender and pulse 1-2 minutes until smooth. Add ¼-1/3 cup steak to each tortilla (hot tip: if you microwave them for 30-45 seconds they’ll be easier to handle and super delicious!) top steak with cabbage, onions, and chopped cilantro. Drizzle with vinaigrette. Enjoy!