Steak Tacos
Ellen Whiteman
Steak Tacos is a delicious Mexican dish that is perfect for those following a keto or low carb diet. It is a spicy and creamy dish filled with flavorful skirt steak, seasoned with fajita seasoning and cooked in canola oil. The tacos are topped with a mixture of Mexican crema, sour cream, heavy cream, adobo sauce, lime juice, and kosher salt. They are garnished with julienned radishes, cilantro, and green onion. The tacos are served on corn tortillas, which are lightly fried in cooking oil and seasoned with kosher salt and black pepper.
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20 mins
12 mins
Nutritional Value
Ingredients
from canned chipotle peppers
fresh
cut into ¼-inch-thick matchsticks (12 to 14 small)
finely chopped fresh
thinly sliced
freshly ground
homemade (see page 31) or store-bought, warmed
Instructions
In a large skillet, cook the steak over medium-high heat until seared and browned, 5 to 6 minutes per side. Remove to a cutting board to rest for 10 minutes before slicing into thin strips.
To make the Mexican crema: In a small bowl, whisk together the sour cream, heavy cream, adobo sauce, lime juice, and salt until well combined. Refrigerate for 10 minutes before serving. Store in an airtight container in the refrigerator for up to 3 days.
Meanwhile, to make the tacos: In a medium bowl, toss together the radishes, cilantro, green onion, lime juice, oil, salt, and pepper and let marinate for 10 minutes.
While the radishes marinate, in a medium skillet over medium-high heat, char the tortillas for 1 minute on each side, until browning begins. You want the tortillas to still be malleable, not hard or crispy.
Layer the steak, crema, and radish salsa on the tortillas and serve.
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