i love tacos.
love is a pretty strong word, let me convince you that i mean it.
remember when you were first asked by an all-knowing adult “if all your friends jumped off a cliff, would you?”
i can’t say i remember the first time, but i can guarantee it was delivered to a very sassy teenage version of myself. and my answer is: if the world’s last batch of tacos was at the bottom of that cliff, then yes. i would jump off a cliff too.
people jump off cliffs in the name of love.
i love tacos.
i love tacos al pastor. i love beer-battered fish tacos. i love chicken tacos, shrimp tacos + potato tacos. how about steak tacos? in the wise words of the kool-aid man – “ooooh yeah!” steak tacos stand at the top of the winners podium for me.
let’s build a mental taco, shall we? start with a spice-kissed protein, lay a winning salsa over the top, sprinkle with salty cheese + then give those ingredients a warm tortilla hug. what’s not to love? simply put, tacos are fiesta food. and i dont know about you, but i think life would be perfect if every day had a siesta followed by a fiesta! amiright?!
this chili-rubbed steak taco recipe is no exception to the list of taco greats. the steak is smoky from the chili powder + sweet from the cinnamon. the queso fresco brings just the right amount of salt + just as things are gettin heated, the avocado-cucumber salsa comes in to cool things down. these ingredients just get each other + every bite you take will make you a believer.
if you haven’t made a recipe from kelly’s ambitious kitchen yet – this is the one you should start with! tomorrow is cinco de mayo so everyone + their aubuela will be on the taco train – join ‘em! i guarantee it’ll be love at first bite for you + this spice rub-salsa combo! then, cha-cha yourself over here + tell me all about it!
- 1 tablespoon chili powder
- 2 tsp garlic powder
- ¼ tsp cayenne pepper
- ¼ tsp ground cinnamon
- ¼ tsp kosher salt
- 1.5 lb top sirloin steak
- 12 small corn tortillas
- 2 cups red cabbage, finely shredded
- 1 cup queso fresco
- ½ cup cilantro, finely chopped
- 1 lime, cut into wedges
- 2 cups cucumber-avocado salsa
- mix together chili powder, garlic powder, cayenne, cinnamon + salt.
- rub the spice mixture over all sides of the sirloin.
- grill the sirloin to preferred doneness. {i recommend 4 minutes per side for medium rare on a 1-inch thick piece of steak}
- remove sirloin from heat to a cutting board, let rest for 10 minutes.
- thinly slice the sirloin
- warm corn tortillas either over the heat of the grill or in the microwave for softer results.
- build your tacos with suggested toppings + enjoy!
the cast-iron skinny grill from le creuset has changed my life. serious talk here people. it’s perfect for grilling anything inside – steak included! if you don’t have a grill pan or access to an outdoor grill, you can use your oven’s broil setting to cook the steak up in this recipe.
the spice rub here lends itself well to a variety of proteins – chicken thighs, tilapia + portobellos are all options i’ve tried + would 100% suggest!
let’s dish out some fun cinco de mayo facts!
→ cinco de mayo is not mexico’s independence day! it actually celebrates an 1862 victory over the french where the mexican army was only equipped with 2,000 soldiers in comparison to the french army of 5,000! while the victory didn’t necessarily give much strategic value, it was a great moral victory for the country.
→ cinco de mayo is a bigger deal in the united states than in mexico. the largest celebration in the world happens to take place in los angeles – where more than 300,000 attendees are expected at their parade each year.
→ americans consume up to 81 million avocados on cinco de mayo. mind. blown.
c’mon, you know the answer. grab yourself a frosty margarita or ice-cold corona for a blissful pairing.
join along as kelly posts, pins + peruses for inspiration in her ambitious kitchen!
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