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    You are in: Home / Recipes / Steak Tacos With Guacamole, Salsa, and Lime Crema Recipe
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    Steak Tacos With Guacamole, Salsa, and Lime Crema

    Total Time:

    Prep Time:

    Cook Time:

    36 mins

    30 mins

    6 mins

    gailanng's Note:

    Recipe from Kerry Simon's book: All-New Recipes from the Eat Like a Man Cookbook. He adds: Don't let the long list of ingredients throw you -- this is simple street food and there's very little actual "cooking" involved. TIP FROM MR. SIMON: Tip: The salsa, crema, and guacamole can be prepared up to 2 hours ahead of time, wrapped tightly, and refrigerated. When wrapping the guacamole, place a layer of plastic film directly on the surface (and/or keep avocado pits in the bowl) to avoid discoloration from oxidation.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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

    For spice mix

    For salsa

    For guacamole

    For lime crema

    Directions:

    1. 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. 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. 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. 4
      To make lime crema: Whisk 2 cups sour cream together with the juice of 2 fresh limes.
    5. 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.

    Ratings & Reviews:

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    Nutritional Facts for Steak Tacos With Guacamole, Salsa, and Lime Crema

    Serving Size: 1 (648 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1440.2
     
    Calories from Fat 847
    58%
    Total Fat 94.1 g
    144%
    Saturated Fat 23.9 g
    119%
    Cholesterol 211.8 mg
    70%
    Sodium 3201.7 mg
    133%
    Total Carbohydrate 86.8 g
    28%
    Dietary Fiber 19.0 g
    76%
    Sugars 11.2 g
    45%
    Protein 71.2 g
    142%

    The following items or measurements are not included:

    napa cabbage

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