Kevin and I get on these taco kicks and then it just becomes a natural weekly thing. I think we’ve mastered it actually. It’s something we both look forward to and get excited about. We put our phones away and sit at the dinner table like real “adults” and TALK to each other (in between giant bites of taco). I know, hard to believe right? Millennial’s sitting down to a proper meal with no technology – who are we?! Just kidding – too far? ANYWAY back to the star of the show – my tacos. Now, that we’ve made these for the last like six months we’ve perfected those flavs. It all starts with your slow cooker! Yes, I still use it despite my feelings toward a recent “This is Us” episode *sigh*. I’m obviously still not over it. This steak taco recipe sort of makes up for it though.
STEAK TACO RECIPE
I’ve grown up in South Florida – one of my favorites is some good ropa vieja, rice and beans. The ropa vieja has just a few ingredients and is so simple, especially if you’re just throwing it in a slow cooker. It has tomato, garlic-ey goodness that’s finished with the tang of lime. YUM.
The cashew queso has honestly become one of my favorite things EVER. It almost taste like a mix between a chili bean dip and queso. It’s also totally customize-able, you can make it spicy or add more onion or garlic. The possibilities are endless! Also, it’s all just about throwing everything in a blender or nutri-bullet in my case. Easy Peasy.
This is not guacamole fam. Although, a lot of the ingredients are the similar – I wanted this to be more of a drizzle on top instead of a dip. It has tons of flavor!
I’m sure this sounds scary to you if you’ve never heard of them before. They’re those hot pink things you see on street tacos. The color comes naturally off of the red or purple onion once you pour the mixture over it. It’s just vinegar, water and sugar guys!
CAN I DO ANYTHING AHEAD OF TIME?
Most of the ingredients and sides for taco night can totally be made ahead of time. Especially the avocado cream, cashew queso and pickled onions. They hold up in the fridge for about 4 or 5 days – that is if you don’t eat it all with chips first!
Something else I want to talk about really quick is tortillas. I’ve never been a fan of the soft variety – I’m all about that crunch. When I found the tortillas from La Tortilla Factory – I haven’t looked back. They’re as homemade as they could get without making them in your own kitchen. They don’t have any nasty fillers or gums and you can tell in the taste and texture. They’re a little bit thicker and taste SO much better than regular store bought. You can find them in Lucky’s Market, Whole Foods, and Fresh Market – I haven’t seen them in Publix yet but I hope they get them soon!
Anyway – I hope you guys enjoy these tacos as much as Kev and I do. They’re a perfect weeknight, weekend, or having friends over dinner. So put your phones, computers, Ipads and TV’s away, sit down at the table and share a delicious meal with someone you love!
Hungry for more? Try this sandwich combo
Shredded Beef Tacos with Avocado Crema, Cashew Queso and Pickled Onions
- 1 LB Skirt or Flank Steak
- Generous Sprinkling of Salt & Pepper
- 2 Tsp Cumin
- 1 Large Garlic Clove Minced
- 1/2 Cup Tomato Sauce
- 1/2 Cup Cahsews soaked in water
- 1/2 Cup Hot Water
- 1/4 Cup Nutritional Yeast
- 1 Tsp White Distilled Vinegar
- 1 Tsp Cayenne Pepper
- 1 Tsp Onion Powder
- 1 Tsp Cumin
- Pinch of salt to taste
- 1/2 Cup Water
- 1/2 Cup White Distilled Vinegar
- 1/2 Cup Sugar
- 1 Red Onion thinly sliced
- 1 Avocado peeled from skin
- 1 Lime juiced
- Salt generous pinch
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 6-8 Corn Tortillas
- Season each side of the steak with seasonings and place into slow or pressure cooker. Pressure cooker takes about 45 minutes, slow cooker is 4 hours on high.
- Combine all ingredients in a blender or Nutri-Bullet, whatever you have – until smooth. Adding seasoning or more hot water as necessary.
- Combine water, sugar and vinegar in a microwave safe vessel and microwave about 1 minute until the sugar is dissolved.
- Thinly slice the onions on a mandolin or sharp knife and place in a glass jar or container. Pour the hot liquid over the onions. Place in the fridge. They’re reach their peak color after a couple days!
- Combine all ingredients into a blender and blend until smooth, adjusting seasoning to taste. *Feel free to throw some cilantro in here, I just don’t like it!
- Ok so here is how we do it – avo crema on the tortilla, steak, then queso, then onions. ENJOY!