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Taco Tuesday Always Wins

DNA testing reveals 50%mexican and 50%italian heritage. Don't make us choose.

Steak or Portobella Mushroom Tacos

Put into a gallon Ziploc bag or covered bowl:

¼ c. freshly squeezed lime /lime juice

3 T. grapeseed (or olive oil)

3 T. soy sauce

4 cloves (minced) garlic

1 T. diced fresh jalapeño (or ground jalapeño or jalapeño sauce)

1 T. diced serrano pepper (optional but adds depth)

2 t. cumin

1 t. mex. oregano

½ t. salt

Tortillas (recipe coming soon) but with any store-bought tortilla: Heat up a dry skillet and warm tortillas quickly on both sides. Keep warm in a clean dish towel folded in half or a tortilla keeper. Shout out to our absolute #1: Tortilla Familia *most authentic, best tasting Tortillas from Mexico to your Door... uh, yeah.

Top sirloin or flank steak (1-2lbs. cut into strips) Add meat *or sliced portobella mushroom to marinade bag/bowl. Let marinate at least 1 hr.

Brown lightly in a well-oiled cast iron skillet (or hot skillet on stove or grill in a grill basket) *you want some pink left in the middle. About 5min. cook time.

Top tacos with diced sweet onion, avocado, escabeche (pickled jalapeños), rough-chopped fresh cilantro and lime wedges.

Salsa close by of course.

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