Speedy Steak Tacos

Réalisation

1. 01
   Étape 1Pickle the red onions

   Thinly slice the red onion and place in a bowl with vinegar. Set aside to pickle while you prepare the rest of the dish.

   Note

   The pickled onions add acidity, crunch, and a pop of color to the tacos.

   Red onionVinegar
2. 02
   Étape 2Make the avocado cream

   Blend or mash the avocados with chili or hot sauce until smooth and creamy. Season with salt to taste.

   Note

   Adjust the spice level to your preference. This sauce is slightly spicy and works well for breakfast, lunch, or dinner.

   AvocadoChili pepperSalt
3. 03
   Étape 3Sear the steak5 min

   Heat olive oil in a pan over high heat. Season the cubed steak with salt and black pepper, then sear until browned on all sides and cooked to your desired doneness. Remove from the pan and set aside.

   Note

   Cubing the steak makes the tacos easier to eat without having to bite through long strips.

   SteakOlive oilSaltBlack pepper
4. 04
   Étape 4Char the corn3 min

   In the same pan over high heat, fry the canned corn until it chars and blackens in places. This adds a smoky, fancy touch to the tacos.

   Note

   Don't stir the corn too often—let it sit to develop those charred spots.

   Corn
5. 05
   Étape 5Assemble the tacos

   Warm the tortillas, then fill each with cubed steak, charred corn, pickled red onions, and a generous drizzle of spicy avocado cream.

   Note

   Serve immediately while the steak and corn are still warm.

   Tortilla wrapSteakCornRed onionAvocado