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Kerry Simon's Addictive Soft Steak Tacos (Fajitas)

Here's how you make Kerry Simon's Addictive Soft Steak Tacos (Fajitas)
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  • Servings: 7
  • Prep: 20m
  • Cook: 20m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 3 1/2 pounds beef skirt steak (cut against the grain into strips (a little smaller than your little finger)
  • 20 tortillas (4 inch, flour tortillas)
  • Oil (canola oil, 1/2 cup)
  • 1 large cabbage (Napa, cleaned, cut into thin strips, and tossed with the juice of 2 limes, also called Chinese)
  • FOR SPICE MIXTURE
  • 2 teaspoons chipotle powder (dried)
  • 2 tablespoons garlic powder
  • 2 tablespoons paprika
  • 2 tablespoons cumin
  • 3 teaspoons kosher salt, kosher
  • FOR SALSA
  • 1 jalapeno pepper
  • 1 red onion (sliced 1/4-inch thick)
  • 4 plum tomatoes
  • 2 ounces canola oil
  • 1 teaspoon kosher salt, kosher
  • Cilantro, (1/2 bunch, roughly chopped)
  • 3 limes (juice of, fresh)
  • FOR GUACAMOLE
  • 6 avocado (ripe Hass avocadoes, halved, pits removed, flesh scooped out and placed in large bowl with the juice of 4 limes)
  • 4 plum tomatoes (small diced, about 2 cups)
  • 1 red onion (minced, about 1 cup)
  • Fresh cilantro, (1 bunch, roughly chopped)
  • 2 teaspoons kosher salt, kosher
  • FOR LIME CREMA
  • 2 cups sour cream
  • 2 limes (fresh)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • TO MAKE THE TACOS

  • Step 1: 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 sauté 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.

  • TO MAKE SALSA

  • Step 2: Rub jalapeño, onion, and tomatoes lightly with oil and roast in large sauté 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 jalapeño).

  • TO MAKE GUACAMOLE

  • Step 3: 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.

  • TO MAKE CREMA

  • Step 4: Whisk 2 cups sour cream together with the juice of 2 fresh limes.

  • TO SERVE

  • Step 5: Spread 1/2 tbsp 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.

We hope you enjoy this recipe!

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