Prep time: 40 minutes

Skirt Steak

Serves 6-8

For the Carne Asada

Ingredients:

2-3 pounds of good quality skirt, or flank steak

¼ cup extra virgin olive oil

1 bunch of fresh cilantro, rough chop

2 cloves of minced garlic

zest and juice of 1 lime

1 tablespoon fresh lemon juice

1 teaspoon salt

2 tablespoons fresh cracked black pepper

Directions:

Place all of the ingredients in a large Ziploc bag- let marinate for 24 hours.

Let the meat reach room temperature- cook on a 350-375 degree grill for 6-7 minutes a side.

Remove the meat from the grill and let sit for at least 10 minutes.

For the Cilantro Fraiche

Ingredients:

1 cup sour cream

¼ cup mayonnaise

¼ cup Greek yogurt

¼ cup heavy cream

juice and zest of 1 lime

1 teaspoon fresh lemon juice

3 tablespoons chopped cilantro

1 teaspoon cayenne pepper

1 teaspoon salt

2 tablespoons fresh cracked black pepper

Directions:

Place all of the ingredients in a metal mixing bowl- whisk thoroughly. Let set in the fridge for 30 minutes.

For the Cabbage Slaw

Ingredients:

4 cups shredded cabbage

½ cup shredded carrots

2 tablespoons apple cider vinegar

2 tablespoons chopped cilantro

2 tablespoons chopped parsley

1 teaspoon each, fresh lemon and lime juice

½ teaspoon salt

1 tablespoon fresh cracked black pepper

Directions:

Put all of the above ingredients in a large bowl and mix thoroughly.

To Assemble the Tacos

With a sharp knife, cut the meat into thin strips- make sure to cut across the grain of the meat.

Briefly grill small, taco-sized flour or corn tortillas- 20-30 seconds a side, or until char marks are visible.

Place a few strips of meat inside the tortilla shells followed by the cilantro fraiche, and cabbage slaw.

Top with chopped tomatoes, avocado, jack cheese and sliced jalapeno peppers of you want some added heat- enjoy!