Purple Haze Tacos

kick of spicy fennel slaw, sweet rubbed flank steak, charred tortillas

Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 629 | Allergens: Contains Milk (Sour Cream) | Good Source of: Calcium, Fiber, Iron, Potassium, Protein, Vitamin A, Vitamin C


Equipment:

  • - Chef's Knife
  • - Grill or Large Grillpan
  • - Measuring Spoons
  • - Medium Mixing Bowl
  • - Small Mixing Bowl
  • - Spatula
  • - Tongs

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Brown Sugar
  • - Corn Tortillas
  • - Fennel Root
  • - Jalapeno Pepper
  • - Lime
  • - Red Cabbage
  • - Skirt Steak
  • - Sour Cream

Wine Pairings by @grapefriend

We love a Cabernet or Bordeaux –they both go great with grilled steak and cool tacos.

Beer Pairings

Lager. Period. Red or amber for these tacos.

TK Table Talk:

If you could time travel, where and when would you go first? Why?

What To Do:

1. Prep Jalapeno and Lime: Finely mince jalapeno. Zest half of the lime. Cut lime in half.

Purple Haze Tacos - Step 1

2. Make Steak Rub: In a small bowl, stir together 1 teaspoon oil, half of the brown sugar, ½ teaspoon salt, ¼ teaspoon pepper and ½ teaspoon of the the minced jalapeno. Rub mixture over steak.

3. Heat a lightly oiled grill pan to high.

Purple Haze Tacos - Step 2

4. Cook Steak: Place steak on hot grill and grill turning once, until cooked through (about 3-4 minutes per side). Remove to a plate to rest while making the slaw. Slice against the grain when ready to serve.

Purple Haze Tacos - Step 3

5. Mix Slaw: In a medium bowl, toss together cabbage, fennel root, remaining brown sugar, sour cream, lime zest, juice from half the lime, as much of the remaining jalapenos as you can handle, ½ teaspoon salt and ¼ teaspoon pepper.

Purple Haze Tacos - Step 4

6. Char Tortillas: Heat tortillas by placing directly over a gas burner, grill or under a broiler until blackened in places on both sides. PLEASE don’t skip this step, you’ll be missing out on big flavor.

To Serve: Top each tortilla with sliced steak and fennel slaw. Squeeze with remaining lime.

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