Steak tacos are a great way to eat steak cooked in the frying pan. You don’t need a lot of meat to feed the whole family and they taste wonderful! I used flour soft taco tortillas but go ahead and use corn tortillas if you wish.
Make sure you rinse and pat dry the steak well so that it browns nicely. Click here to learn more on pan frying meat. Season the meat generously with salt and pepper and place it in a hot frying pan so you end up with nice and crispy meat.
OK, here is what you are going to need:
2 pounds thinly sliced skirt steak
1 small white onion, finely chopped
2 medium tomatoes, finely diced
1/2 bunch cilantro, finely chopped
1 cup finely shredded green cabbage
1 cup mayonnaise
1 cup store bought salsa (I used Pace Picante Salsa -Medium)
8 flour soft tack tortillas
Rinse and pat dry the steak. Cut it into small cubes and season it generously with salt and pepper. Set aside.
In a bowl place the chopped onion, tomatoes and cilantro.
Season with olive oil and salt. Mix well.
Cut up the radish into “match sticks” like this:
Season the radish with the juice of the 1/2 lemon and a lot of salt. Set aside.
Finely shred the cabbage.
In a bowl, whisk together the mayonnaise and the salsa until you have a creamy sauce.
Heat a frying pan with olive oil. Add the beef when the oil is hot. Fry the steak, stirring occasionally, until all sides are browned and crisped.
Wrap the tortillas in two paper towels and microwave them for 15 seconds. Place a tortilla on a plate and smear with the sauce. Place some steak in the middle and top with the onion, radish and cabbage.
Fold the tortilla into a taco and serve! Enjoy!