The beautiful thing about tacos is their versatility. Create a magical meal with skirt steak, fried fish, or chicken.
One Flank Steak, approximately 1 1/2 pounds
1/4 cup olive oil
1 tablespoon of Litehouse cilantro
1 tablespoon of Litehouse red onion
2 teaspoons of Litehouse garlic
2 Tablespoons fresh squeezed lime juice
One package Flour tortillas
Thinly sliced radishes
One bag coleslaw mix, approx. (julienned cabbage and carrots)
Litehouse Cotija Cilantro Dressing
Combine the marinade ingredients in a large ziplock bag, add the steak and let marinade in the refrigerator for a minimum of 30 minutes up to one day.
Season steak with salt and pepper to taste. Grill the steak to desired temperature, approximately 5-7 minutes a side for medium-rare. Baste each side with the marinade. Allow the steak to rest for 10 minutes before slicing.
While the steak rests, lightly grill the tortillas on each side until warm, cover with a kitchen towel to keep warm.
Cut the steak against the grain into thin slices. Serve in the tortillas with some of the slaw mix, radishes and drizzle with the dressing. Serve immediately