with charred corn salsa / radishes
Like all great tacos, these have color, flavor, and lots of texture.
Smarts: You can toss together leftover slaw and leftover salsa with salad greens to make a simple salad if you'd like to serve something on the side.
- Steak, flank or skirt - 1 lb
- Radishes - 8 , matchsticks
- Oil, cooking - 2 Tbsp
- Tortillas, taco-sized corn or flour - 12
- Cheese, queso fresco - 4 oz , crumbled (sub shredded Mexican Blend)
- Cabbage, Napa - 10 oz , thinly sliced
- Lime juice - 1 Tbsp
- Vinegar, red or white wine - 1 Tbsp
- Sugar - 1 tsp
- Cilantro leaves - 1/4 cup
- Salt - 1/2 tsp
- Shallots - 1 , diced
- Jalapenos - 1 , diced
- Cilantro leaves - 1 Tbsp , chopped
- Lime juice - 2 tsp
- Oil, cooking - 1 Tbsp
- Corn kernels, fresh or frozen - 3 cups
Napa cabbage / Shallots / Jalapenos - Prep as directed. Store cabbage in one container. Combine shallots and jalapenos in another container. (Can be done up to 5 days ahead)
Make slaw - Whisk together the lime juice (portion for slaw), vinegar, and sugar. Add the cabbage and stir well. Refrigerate for at least 20 minutes.
Steak - Tenderize with a fork and season generously with some salt and black pepper. (Can be done 1 day ahead)
Radishes / Cilantro (portions for slaw and salsa) - Prep as directed.
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In a small mixing bowl, combine the shallots, jalapenos, cilantro, and lime juice (portions for salsa). Set aside.
Stir the cilantro (portion for slaw) and salt into the slaw. Set aside.
Heat a large skillet with oil (portion for tacos) over medium heat. Sear steak on both sides until it reaches your desired level of doneness - Medium-rare: 130F / 54C degrees (~3 minutes per side); Medium: 140F / 60C degrees (~4 minutes per side); Well-done: 160F / 71C degrees (~6 minutes per side).
Remove steak from heat and transfer to a cutting board. Cover steak and let it rest for 10 minutes.
Return the skillet to medium heat and add oil (portion for salsa). Add corn and cook without stirring until it begins to caramelize and pop. Stir the corn a few times more until golden brown in spots.
Add the charred corn to the bowl with the other salsa ingredients and stir to combine. Season with some salt.
Thinly slice the steak against the grain.
Warm up the tortillas according to package directions.
Assemble the tacos by filling the tortillas with slaw, sliced steak, corn salsa, radishes, and crumbled queso fresco (or set everything out and assemble tacos at the table). Enjoy!