Braveheart® Skirt Street Tacos
Braveheart® Skirt Street Tacos
Directions
- Toss the skirt meat with chimichurri sauce cover and refrigerate overnight to marinate.
- Remove marinated skirt meat from refrigerator and allow to rest at room temperature for 10-15 minutes before cooking.
- Cook skirt meat on grill for 4-5 minutes per side for medium rare or longer to your desired internal degree of doneness.
- Remove skirt meat from grill and rest on cutting board for 1-2 minutes before carving. Slice skirt meat against the grain in thin slices to ensure a tender bite.
- Warm tortillas on flat top or grill. I like to use two tortillas per taco.
- Place cabbage on warm tortilla then top with skirt meat followed by roasted pepper medley ending with a streak of chipotle coulis then top with a sprig of cilantro or two. Take a bite and smile.
Ingredients
- 1 lb Braveheart® Inside Skirt Steak, cleaned
- 1 1/2 cups Contigo® Chimichurri Sauce
- 1/2 tsp Magellan® sea salt
- 1/2 tsp Roma® Black Pepper, Ground
- 24 ea Contigo® 6-inch white corn tortillas
- 2 cups Peak Fresh Produce® Roasted Pepper Medley, (see recipe below)
- 2 cups Peak Fresh Produce® Cabbage Slaw, (see recipe below)
- 1/4 cup Contigo® chipotle coulis, (see recipe below)
- 12 sprigs Peak Fresh Produce® Cilantro, for garnish
Peak Fresh Produce® Roasted Pepper Medley
Directions
- Combine the ingredients above then refrigerate overnight for flavors to blend then serve.
Ingredients
- 2 ea Peak Fresh Produce® Jalapeño Pepper(s), roasted, seeded, peeled, and diced
- 1 ea Peak Fresh Produce® Pepper(s), Red Bell, roasted seeded, peeled, and diced
- 1 ea Peak Fresh Produce® Pepper(s), Yellow Bell, roasted, seeded, peeled, and diced
- 2 ea Peak Fresh Produce® Poblano Peppers, roasted, seeded, peeled, and diced
- 1/2 tsp paprika, smoked
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Roma® Black Pepper, Ground
- 1 tsp West Creek® Honey
- 1 ea Peak Fresh Produce® Lime(s), juice only
- 1 ea Peak Fresh Produce® Onion(s), White, small dice
- 1/4 cup Peak Fresh Produce® Onion(s), Green, chopped
- 2 tbsp Piancone® Extra Virgin Olive Oil Unfiltered
Peak Fresh Produce® Marinated Cabbage
Directions
- Mix together all the ingredients listed and refrigerate overnight for flavors to combine then serve.
Ingredients
- 1 lb Peak Fresh Produce® Cabbage, Red, shredded
- 1 lb Peak Fresh Produce® cabbage green, shredded
- 2 ea Peak Fresh Produce® Lime(s), juice only
- 1/4 cup West Creek® cider vinegar
- 2 tbsp Roma® Oil, Olive
- 1 tbsp Peak Fresh Produce® Cilantro, Fresh, minced
- 1 tsp West Creek® Honey
- 1/4 tsp Magellan® sea salt
- 1/4 tsp Magellan® Black Pepper, ground
Contigo® Chipotle Coulis
Directions
- In a mixing bowl add ingredients and mix.
- Store refrigerated until needed.
Ingredients
- 1 cup West Creek® Mayonnaise
- 1/2 cup Nature's Best Dairy® Sour Cream
- 1/2 ea Peak Fresh Produce® Lime(s), juice only
- 1 1/2 tbsp Contigo® chipotle peppers, pureed
- 1/8 tsp Magellan® sea salt
- 1 1/2 tsp Peak Fresh Produce® Cilantro, minced
