Tag: cilantro lime crema

Skirt Steak Tacos

Cookbook. Cookbook. Cookbook. That’s all I can think about these days. In the morning, afternoon and evening, even in my sleep. I was literally typing up recipes in my dream the other night…yes! It’s really happening!

Here are the stats as of 11/9/17, 10:41 AM:}

132/145 recipes tested
13/145 recipes to retest
11/145 recipes photographed
59/145 recipes written
0/145 headnotes written
0/3 intro chapters written

Would you look at those numbers? When I think about all the work I have ahead of me, I get so overwhelmed and stressed. But then I look back at the 132 crazy, amazing, unique, delicious and doable recipes that I’ve created for this book and I have to be proud. Yes, there is so, so much to do. But it will happen. And it will be glorious when it does.

Meanwhile, we’ve mostly been eating the recipes I’ve been testing (my 11 year old wanted to know why the dinners have become so weird in the house, with several courses, sometimes mismatched foods that don’t go together!), so I’ve been pretty quiet on social media these days. I did take the time to celebrate persimmon season with these awesome skirt steak tacos, and I’m so happy to share the recipe with you here!

Skirt Steak Tacos

1 skirt steak, soaked in water for 30 minutes
freshly ground black pepper
2 tsp grapeseed or canola oil
soft corn tortillas
shredded red cabbage
fresh lime
cilantro, for garnish
Persimmon Guacamole
Cilantro Lime Crema (use vegan sour cream)
Pickled Onions

Method:

Heat a cast iron skillet until smoking. Using paper towels, dry the skirt steak thoroughly. Season with freshly ground black pepper. Grease the skillet with oil and add the skirt steak. Cook until a crust forms and the skirt steak releases from the pan, about 3 minutes. Turn over and repeat on the opposite side. Rest for five minutes and slice thinly against the grain.

Heat the corn tortillas over an open flame until lightly toasted on both sides. Fill the tortillas with skirt steak, red cabbage, persimmon guacamole, pickled onions, crema and cilantro. Serve with lime wedges.

Related Recipes:

refried bean tacos
Old Bay fish tacos
coconut crusted fish tacos with plantain tortillas
fish tacos with broccoli slaw

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Pepper Crusted Tuna with Pineapple Guacamole & Herbed Crema

I used to hate raw fish. It make me all squeamish. Raw meat too. I mean why would you want to eat raw food, possibly swimming with parasites, if you could eat it cooked, am I right? I was fine with a runny egg or two. Or three. But not the real proteins. Put a fancy plate of beef tartare with a raw egg in the center in front of me and I was out the door.

But then sometime about a year or two ago, I decided I was done being afraid of food and I wanted to try everything. I’m still not a fan of beef tartare but I’ve come to love raw sushi. It’s so much fun to be able to order off the entire sushi menu now, and not just the cooked rolls! You’ll be surprised just how easy it is to prepare pepper-crusted tuna sashimi at home. Just make sure you get the freshest, best quality tuna out there for this dish.

Pepper Crusted Tuna 

2 sushi-grade fresh tuna steaks
coarsely ground black pepper
kosher salt
1 tsp olive oil
1/2 tsp sesame oil

Coat the tuna steaks evenly on all sides with a generous amount of freshly-ground black pepper and a pinch of kosher salt. In a frying pan, heat the olive and sesame oil over high heat. Sear the tuna steak for a few seconds on each side, just enough to form a crust, but not to cook the fish through.

For a medium-rare steak, cook for 1 minute per side.

NOTE: to make even rectangular or square slices, first cut your tuna steak into strips and sear each one individually. Slice thinly against the grain.

Pineapple Guacamole

2 avocados
1 clove garlic, minced
1 small or ½ large jalapeno, seeds and veins removed, minced
½ small red onion, diced small
⅓ cup finely diced fresh pineapple
juice of 1 lime
1 tbsp olive oil
kosher salt, to taste
cilantro, optional

Peel and dice 1 avocado. Add to a bowl and mash. Peel and dice the second avocado and add it to the bowl without mashing. Add remaining ingredients and gently mix to combine. Adjust seasoning, as necessary.

Herbed Crema

1 cup sour cream
handful of fresh parsley or cilantro, or a mix
1 clove garlic
1 tsp fresh squeezed lime juice
kosher salt, to taste

Add all ingredients to a food processor and blend until smooth.

Related Recipes:

pan seared tuna steak
persimmon guacamole
jalapeno crema

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