This is an updated version of everyone’s favorite make-your-own taco dinner. Here you fill warm corn tortillas with slices of succulent spice-rubbed steak, crunchy red cabbage, and cool, creamy avocado salsa.
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A Jícama, Radish, and Pickled Shallot Salad with Feta makes a bright, crunchy side.
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The steak was very good. I too, used flour tortillas and grilled them. Although I kept them on the grill a little too long and they got too crispy... oops. I cut back on the jalapeo a little, which my wife liked, but I would have liked a little more heat. Got to keep Mama happy, right? Next time though, I will cut back on the onion. While I was chopping it, it did seem a little strong. The onion really over-powered everything else. Maybe I'll try something milder like a shallot or scallion next time. Just a few adjustments for personal, and family, tastes and this is a great salsa.
Easy and a lot of flavor! Loved the salsa! Used filet mignon instead of sirloin steaks and flour instead of corn tortillas. Wonderful!
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