Blogger Rachel Rappaport from Coconut and Lime shares a taco packed with crispy beef and cool radishes and watercress.
These tacos are a masterpiece of contrasting flavors; cool watercress, peppery radish, crispy beef and creamy avocado.
24 hr 25 min
lb shaved steak
jalapeños, cut into 1/2 inch chunks
cup Old El Paso™ Hot Taco Sauce
tablespoons lime juice
Old El Paso™ Soft Flour Tortillas for Soft Tacos & Fajitas
bunch radishes, sliced
cup shredded mixed Mexican cheese
Place the steak, jalapenos, taco sauce, onion and lime juice in a resealable bag or marinating container. Marinate overnight or up to 48 hours
Prepare your grill according to manufacturer's instructions. Spray a grill basket with nonstick grill spray. Add the contents of the marinating container. Using tongs, continuously toss the meat until it is fully cooked and starting to crisp around the edges.
Divide the meat, onions and peppers among the tortillas. Top with watercress, radish, avocados and cheese. Serve immediately.
Looking to cut out red meat? Use shaved chicken and take care to spray the grill basket very thoroughly.
Want to kick up the spice? Serve with hot sauce and add an extra jalapeno to the grill pan.
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