Let's be honest: We could happily feast on tacos every night of the week and never get bored. Indeed, one of the best things about this family favorite is it's utter versatility: Almost anything you can think of can be used as a taco filling, and often, it's the simplest and most inexpensive combinations that wind up being the most delicious. Case in point: these easy garlic-perfumed tacos starring juicy skirt steak that has been seared quickly in a skillet (no grill required!) and sliced tenderly against the grain. Sauteeing a bit of shredded napa cabbage in the pan soaks up some of the meat's savory juices and lends some sweetness and crunch. The finishing touch? A crispy, bright slaw of radishes and onion and, of course, a dollop of sour cream.
4 garlic cloves, minced
1 pound skirt steak, cut into 4 pieces
¾ teaspoon kosher salt
1 tablespoon extra-virgin olive oil
2 cups thinly sliced Napa cabbage (from 1 small head)
½ cup sliced white onion
½ cup thinly sliced radishes
2 tablespoons rice wine vinegar
8 (4½-in.) flour tortillas
cilantro, sour cream, and avocado slices, for serving
Sat fat 6g
How to Make It
Rub the garlic over the steaks; sprinkle with the salt. Heat the oil in a large skillet over medium-high. Add the cabbage; cook until just starting to wilt, 1 to 2 minutes. Remove from skillet. Add the steaks to the skillet; cook, turning, about 3 minutes per side for medium-rare. Remove from skillet and slice thinly against the grain.
Combine the onion, radishes, and vinegar in a bowl; toss to coat.
Wipe out the skillet and lightly char the tortillas over medium-high. Divide the steak, cabbage, and onion mixture among the tortillas. Serve the tacos with cilantro, sour cream, and avocado.
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