Street-Style Tacos

Instructions

1. 1

   Quick-pickle the onions

   Toss sliced red onion with red wine vinegar, sugar, and a pinch of salt. Set aside — they'll turn bright pink and mellow in about 15 minutes.

2. 2

   Make the salsa verde

   Blend tomatillos, jalapeño, garlic, and coriander with a pinch of salt until smooth but slightly chunky. Taste and adjust heat.

3. 3

   Season the meat

   Toss steak slices with cumin, smoked paprika, oregano, salt, and a drizzle of oil.

4. 4

   Cook the steak

   Heat a cast-iron pan or griddle over high heat until smoking. Cook steak in a single layer for 2–3 minutes per side until charred at the edges. Rest for 2 minutes, then slice.

5. 5

   Warm the tortillas

   Char each tortilla directly over a gas flame for 20–30 seconds per side, or in a dry pan until lightly toasted and pliable.

6. 6

   Assemble and serve

   Double up the tortillas. Top with steak, a spoonful of salsa verde, pickled onions, and sliced avocado. Squeeze lime over everything and eat immediately.