Let’s talk quick. 90% of the time a quick weeknight dinner around my house will be tacos. I mean I know I live in Texas….. but SERIOUSLY you can put anything in them and they always taste good.
I used sirloin for these tacos, but you could easily substitute it with skirt steak. And while the meat was delicious….
the sides were definitely the stars of the show. I personally think this jicama slaw would taste great on fish tacos as well.
Chipotle Rubbed Tacos with Gorgonzola and Jicama Slaw
2 to 2 1/2 lbs. sirloin or skirt steak
1 Tbsp. chipotle powder
1/2 tsp. cumin seed
1 Tbsp. sweet paprika
1 tsp. brown sugar
1/2 tsp. garlic powder
1 bay leaf
1/2 c. julienne jicama
1/2 c. julienne carrot
1/2 c. diced tomato
1/4 c. diced red onion
1/4 c. chopped cilantro
juice 1/2 lime
1 avocado sliced
8 corn tortillas
1/2 c. crumbled gorgonzola
salt and black pepper
Combine all spices in spice grinder and grind until powdered. Transfer to a plate. Coat steaks with salt and pepper then dip both sides in spice mix rubbing with your fingers to evenly coat. Heat grill to medium high heat.
Meanwhile, combine jicama, carrot, tomato, onion, and cilantro in bowl. Toss with lime juice and season with salt to taste. Wrap tortillas in a damp paper towel and steam in the microwave 20 seconds, or heat in a dry skillet.
Grill steaks 4-5 minutes on each side for medium-rare or until desired doneness. Serve on tortillas with jicama slaw and crumbled gorgonzola. Serve with avocados and lime wedges on the side.