Street Tacos with Tomatillo “Ceviche”

These tacos are a simple standard both on the streets and at home in Mexico. The tomatillo ceviche is something we eat in my house whenever we are craving something fresh and light. It’s even better the next day for lunch on a crispy tostada.

Talk about a side “salad” that really doesn’t suck.

Taco Ingredients:

l-2lbs grass-fed flank, skirt, or bavette steak

1 tablespoon olive oil

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon ancho chili powder (or chili powder)

Salt and pepper, to taste

corn tortillas

1/4 cup finely chopped white onion

1/4 cup fresh cilantro, chopped

1/4 cup crumbled queso fresco (or feta cheese)

1 lime, cut into wedges

1 avocado, sliced

Salsa or pico de gallo

Taco Directions:

1. Prepare the Steak: Preheat a grill or stovetop grill pan over medium-high heat. In a small bowl, mix together olive oil, oregano, cumin, garlic & onion powders, chile powder, salt, and pepper. Rub this mixture all over the steak.

2. Grill the Steak: Cook the steak for 4-5 minutes per side, or until it reaches your desired doneness (130-135F for medium-rare). Remove from heat and let the steak rest for 5 minutes.

3. Prepare Toppings: While the steak is resting, warm the tortillas on the grill or in a dry skillet. Set aside. Prep your toppings: chop the onions and cilantro, crumble the queso, and slice the avocado if using.

4. Slice the Steak: Once the steak has rested, slice it thinly against the grain into bite-sized strips.

Assemble and enjoy!

Tomatillo Ceviche Ingredients:

5-6 tomatillos, husked and rinsed

2 avocados

½ a large or 1 medium wheel of panela cheese, cut into cubes

¼ cup cilantro, chopped

1 serrano pepper, seeded (if desired)

¼ cup chopped white or purple onion

4 tablespoons olive oil

1 tablespoon apple cider vinegar

Salt and pepper, to taste

Tomatillo Ceviche Directions:

1. Prepare the ingredients: After husking and washing the tomatillos, cut them into bite-sized cubes. Slice and peel the avocados and cut them into similar sized cubes. Cube the panela cheese to match. Chop the cilantro and finely chop the serrano pepper and onion.

2. Combine everything: In a large mixing bowl, add the tomatillos, avocado, cilantro, serrano pepper, panela cheese, and onion.

3. Toss together: Drizzle the olive oil and apple cider vinegar over the ingredients. Sprinkle with salt and pepper to taste.

4. Mix: Gently toss all the ingredients together until everything is evenly coated with the olive oil and vinegar.

5. Serve: Taste and adjust seasoning if needed. Let it sit for at least 30-minutes to allow the flavors to meld (even better when left overnight)

Store in the fridge. Best Made The Day Before.