Steak Tacos

Recipe

Prep: 30 minutes

Cook: 10 minutes

Makes: 8 tacos

Steak:

• 1 pound skirt steak

• 1 cup sour cream

• 2 tablespoons taco seasoning

• Juice from 2 limes

• 8 corn tortillas

Pico:

• 2 Roma tomatoes, diced

• 1 small red onion, diced

• 1 jalapeño, seeded and diced

• 1 tablespoon cilantro, finely chopped

• Juice of 1 lime

• Salt to taste

  Corn Salsa:

• 1 1/2 cups corn, drained

• 1 jalapeño, seeded and diced

• 1/2 red onion, diced

• Juice from 1 lime

• 1 teaspoon cilantro, finely chopped

• 1 teaspoon salt

• 1 teaspoon garlic

Combine the steak, sour cream, taco seasoning and lime juice. Marinate steak for 30 minutes.

Preheat grill to medium high heat.

Once heated, cook until desired (135 medium rare, 145 medium, 155 medium well, 165 well done)

Allow steak to rest for 5-10 minutes before slicing.

Heat a small skillet over medium heat. Once warm, add a 1/2 teaspoon of olive oil, or oil of choice. Heat tortillas for 10-12 seconds per side.

For the pico, combine all ingredients and mix well. Refrigerate 1 hour before serving

For the corn salsa, in a bowl combine corn, onion and jalapeño. Season with the salt, garlic and lime. Combine well .

Heat 2 tablespoons olive oil in a skillet over medium heat.

Cook the corn mixture until the corn begins to char, and the jalapeño and onion are soft, 8-10 minutes, stirring constantly.

Garnish with fine chopped cilantro and refrigerate for 1 hour before serving.