Ingredients
FOR THE CARNE ASADA:
2 lbs skirt steak
Juice & zest from 1 orange
Juice & zest from 1 lime
¼ cup SOOC Persian Lime Olive Oil
1/2 Tbsp chili powder
1 can of adobo chipotle pepper, finely chopped
2 Tbsp SOOC Kickin Cajun Seasoning
1 Tbsp minced garlic
¼ cup soy sauce
1 tsp black pepper
¼ tsp SOOC Jalapeno Sea Salt
1 package of small tortillas
FOR THE COLESLAW:
1 bag of coleslaw mix
½ small red cabbage, sliced thin
1 cup shredded carrots
3 Tbsp SOOC Coconut Balsamic
1/2 cup mayonnaise
¼ cup creme fraiche
1 tsp SOOC Jalapeno Sea Salt
½ jalapeno, minced
1 tsp dijon mustard
2 Tbsp Cilantro, minced
Directions
Carne Asada Directions:
Place the skirt steak in a large baking dish. In a small bowl, whisk together the following ingredients: juice and zest from orange and lime, SOOC Persian Lime Olive Oil, chili powder, adobo chipotle pepper, SOOC Kickin’ Cajun Seasoning, minced garlic, soy cause, black pepper, and SOOC Jalapeno Sea Salt. Pour the marinade over the skirt steak, flipping the steak to coat. Let marinate in the fridge for 4 hours (do not marinate for over 8 hours).
Preheat the grill to medium-high heat. Once hot, grill the steak over direct heat for 4 minutes on each side. Remove from heat and let rest for 5 minutes. Slice meat thin, and against the grain.
Coleslaw Directions:
In a large bowl, combine the cole slaw mix, red cabbage, and shredded carrots. In a small bowl, whisk together the SOOC Coconut Balsamic, mayonnaise, creme fraiche, SOOC Jalapeno Sea Salt, jalapeno, dijon mustard, and cilantro. Toss mixture with the coleslaw to combine.
Taco Assembly:
Place a couple of slices of the carne asada on a tortilla, and top with a spoonful of coleslaw. Enjoy!
