Recipe courtesy of Amy Pottinger

Steak Fresca Taco

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  • Level: Advanced
  • Total: 50 min
  • Active: 50 min
  • Yield: 4 to 6 servings
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Ingredients

Skirt Steak:

Radicchio and Arugula Slaw:

Pomegranate-Corn Pico:

Tacos:

Directions

  1. For the skirt steak: Combine the hot sauce, brown sugar and red pepper flakes in a bowl. Add the skirt steak and set aside to marinate.
  2. For the radicchio and arugula slaw: In a bowl, toss together the arugula, radicchio, garlic, lime juice, crema and some salt and pepper.
  3. For the pomegranate-corn pico: In a bowl, mix together the corn kernels, pomegranate seeds, jalapenos, cilantro, lime juice, garlic and 1/2 teaspoon each salt and pepper.
  4. Finish the skirt steak: Grill the skirt steak over medium heat for about 5 minutes per side. Let rest, then thinly slice against the grain.
  5. For each taco: Warm a tortilla and set it on a plate. Top with 2 to 3 tablespoons of the slaw, 3 or 4 thin slices of steak and 2 to 3 tablespoons of the pico. Finish with cilantro, cotija, a lime wedge and some thinly sliced radishes.