2 hours ago
2
These tacos are a fun twist on a classic, featuring skirt steak marinated in a tangy blend of lime, a splash of tequila, garlic, and salt – all the key notes of a classic margarita. The steak is grilled, sliced, and served in warm, toasted tortillas. Topped with jalapeno salsa, these tacos deliver a burst of flavour in every bite.
Ingredients
1 tbsp salt flakes
1 tbsp caster sugar
2 tbsp tequila
1 garlic clove, crushed
1 tbsp olive oil
½ cup coriander leaves, plus extra to serve
2 limes
600g flank steak
1 fresh jalapeno, thinly sliced
2 corn cobs
8 medium tortillas
2 avocados, chopped
1 eschalot (French shallot), finely chopped
200g sour cream, to serve
Method
Step 1
In a small food processor, combine the salt, sugar, tequila, garlic, oil, coriander, and the zest and juice of 1 lime. Process until finely chopped. Pour half of the marinade over the steak and set it aside.
Step 2
Add the remaining marinade to a small bowl, add the jalapeno slices to make a fresh jalapeno salsa, and set it aside.
Step 3
Preheat a chargrill pan over high heat. Brush the corn with oil and cook for 8-10 minutes, turning with tongs, until charred all over. Chargrill the tortillas for 1 minute on each side or until warmed and lightly charred. Set the tortillas aside, covered with a clean tea towel.
Step 4
Grill the steak on a chargrill for 3 minutes on each side for rare, or to your desired doneness. Once cooked, transfer the steak to a plate, cover it loosely, and let it rest before cutting it into thin slices.
Step 5
Chop the corn kernels off the cob and place in a bowl with the avocado and eschalot, and toss to combine.
Step 6
To serve, add a dollop of sour cream to each tortilla, top with steak, a spoonful of the corn salsa, and a little of the jalapeno salsa. Cut the remaining lime into wedges and serve.
