Photo: Erin Kunkel
I’ll put pretty much anything in a corn tortilla and call it a taco. I’m happiest when somebody brings a basket of tortillas to my table so I can pile my eggs, grilled meat, pickled veggies, or beans in one for breakfast, lunch, or dinner. Over the years, I’ve developed a dozen different taco recipes, but this one takes top honors. You can do as much or as little as you’d like for this recipe. No time to make the mango salsa? You can buy some already made. Also, the meat can marinate overnight, and the cabbage slaw can be made a day in advance, too.
If you’re looking for an alternative to steak, the marinade is delicious on chicken, too. For a vegetarian version, grilled mushrooms, peppers, or squash would all be delicious alternatives.
Preparation time: 45 minutes (plus 1 hour to marinate)
Cooking time: 10 minutes
Serves 4
INGREDIENTS
STEAK TACOS
1⁄4 cup [60 ml] fresh orange juice
3 Tbsp fresh lime juice
1 chipotle chile in adobo plus 1 Tbsp adobo sauce
2 Tbsp honey
2 garlic cloves, grated
2 tsp ground cumin
Kosher salt
Freshly ground black pepper
1 lb [455 g] skirt steak
Olive oil
Eight to twelve 6 in [15 cm] corn tortillas
CABBAGE SLAW
1⁄2 head purple cabbage, thinly sliced
2 Tbsp extra-virgin olive oil
2 tsp fresh lime juice
2 tsp honey
Kosher salt
Freshly ground black pepper
MANGO SALSA
2 mangoes, diced
1 red onion, diced
1 jalapeño, diced
1 Tbsp fresh lime juice
CHIPOTLE MAYONNAISE
1⁄2 cup [120 g] mayonnaise
2 tsp adobo sauce
INSTRUCTIONS
To make the steak tacos: In a large bowl, combine the orange juice, lime juice, chipotle chile and adobo sauce, honey, garlic, and cumin. Season with salt and pepper. Add the steak and turn to coat with the marinade. Refrigerate for 1 hour.
To make the cabbage slaw: Combine the cabbage, oil, lime juice, and honey in a medium bowl, and season with salt and pepper; toss to coat. Refrigerate until ready to use, at least 20 minutes. To make the mango salsa: Combine the mangoes, onion, jalapeño, and lime juice in a medium bowl, and toss to coat. Refrigerate until ready to use, at least 20 minutes.
To make the chipotle mayonnaise: Mix the mayonnaise and adobo sauce together in a small bowl.
Heat a large skillet or grill pan over medium-high heat, and brush with oil. Sear the steak until the internal temperature reaches 130°F [55°C] for medium-rare, about 3 minutes per side. Transfer the steak to a cutting board, and let rest for 10 minutes. Meanwhile, heat the tortillas on the skillet or grill pan over medium heat until warmed. Cut the steak into 1/2 in [12 mm] slices. Fill each tortilla with about 2 oz [55 g] of steak, a dollop of chipotle mayo, and a spoonful each of cabbage slaw and mango salsa. Serve immediately.
Reprinted from The Vibrant Life by Amanda Haas with permission by Chronicle Books, 2019
