Zutaten für Kerry Simon's Addictive Soft Steak Tacos Fajitas
- 1 1/2 lbs Skirt Steaks, trimmed and cut into 4-inch pieces
- 8 small Flour Tortillas
- 2 tbsp Canola Oil
- 1 cup Napa Cabbage, finely shredded
- 1 tsp Dried Chipotle Powder
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tsp Kosher Salt
- 1 large Jalapeno Pepper, stemmed and halved
- 1/2 Red Onion, peeled and halved
- 2 Plum Tomatoes, halved
- 1/2 bunch Cilantro, roughly chopped (for salsa)
- Juice of 1 1/2 Limes (divided for salsa, guacamole, and lime crema)
- 2 ripe Hass Avocadoes
- 1/4 cup Fresh Cilantro, chopped (for guacamole)
- 1/2 cup Sour Cream
- 1 1/2 Limes (for juicing)
- 1 tbsp Olive Oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Kerry Simon's Addictive Soft Steak Tacos Fajitas? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Kerry Simon's Addictive Soft Steak Tacos Fajitas
- **Get Started:** Prepare the salsa, guacamole, and lime crema (recipes can be found separately if needed). These can be made a couple of hours ahead.
- **Marinate & Prepare Steak:** In a bowl, combine the steak with [insert spice mixture ingredients with measurements here]. Toss to coat thoroughly and set aside for at least 15 minutes.
- **Warm Tortillas:** Preheat oven to 300°F (150°C). Warm tortillas on a baking sheet for 5-7 minutes until pliable.
- **Cook the Steak:** Heat two large skillets to medium-high heat. Add 1 tablespoon of oil to each pan. Divide the marinated steak evenly between the pans.
- **Sear the Steak:** Spread the steak in a single layer. Cook for approximately 3 minutes without moving. Flip and cook for another 3 minutes, stirring occasionally to ensure even browning. Turn off heat and let the steak rest in the pan until cool enough to handle.
- **Roast the Salsa Ingredients:** While the steak cooks, lightly toss [insert salsa ingredients with measurements here] with 1 tablespoon olive oil. Roast in a large skillet over medium-high heat, turning frequently, until lightly charred (about 8-10 minutes). Set aside to cool.
- **Make the Salsa:** Once cooled, roughly chop the roasted vegetables. Combine them in a food processor with [insert salsa ingredient measurements here] and pulse until almost smooth, but still slightly chunky. Transfer to a bowl, stir in cilantro and lime juice, cover, and refrigerate.
- **Make the Guacamole:** In a medium bowl, lightly mash avocados with a fork until mostly smooth but still slightly chunky. Gently mix in [insert guacamole ingredients with measurements here]. Cover and refrigerate.
- **Assemble the Tacos:** Spread ½ tablespoon of guacamole on each warmed tortilla. Top with a generous pinch of shredded cabbage, a portion of the cooked steak, and fold the tortillas in half.
- **Serve:** Serve immediately on a large platter with the salsa, lime crema, and any extra guacamole.
Nutrition Information (Approximate per serving)
Sodium
109 g
Sugar
39g
Fat
119g
Carbs
26g
