Crispy Steak Tacos with Cilantro Lime Crema
Ingredients
- FOR THE CILANTRO LIME CREMA
- ¼ cup mayonnaise
- ½ cup sour cream
- 1 green onion cut into pieces
- ½ small jalapeno cut into chunks
- 1 clove peeled garlic
- zest plus juice of ½ lime
- ½ cup cilantro leaves
- salt to taste
- FOR THE TACOS
- 1 pound thin-cut steak such as shoulder tender very cold (I stick it in the freezer for 10 minutes before using)
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1 tablespoon butter
- taco shells lime wedges, and anything else you'd like to serve with the tacos
Instructions
- For the crema, combine all ingredients in a small blender or food processor. Pulse to puree and taste: add salt or more lime juice to your taste.
- Turn a large skillet to medium-high heat with the olive oil. For the steak, very thinly slice the steak into strips against the grain. Sprinkle with the spices and let sit for a few minutes while the pan preheats. When the pan is very hot, add the butter. When the butter melts and foams, add the steak in one layer (not too close together, you might need to cook a few batches of meat) and let cook for 3 minutes until the bottom is brown and crispy. Flip the steak and let cook for 2-3 minutes on the second side until the meat is crispy and nearly cooked through. Repeat with the remaining meat, if necessary.
- Build tacos as you like with the beef and cilantro sauce. Enjoy!
Nutrition
Serving: 4g
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