5 Taco Basket Recipe

Marinate

Pat steak dry. In a bowl combine 1 tbs olive oil, 2 tbs lime juice, 2 tsp minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Rub marinade all over steak and let sit at room temperature for 15–20 minutes or refrigerate up to 2 hours.

Cook

Heat a cast-iron skillet or grill over high heat until very hot. Add a light brush of oil to the pan. Sear steak 3–4 minutes per side for medium-rare (internal 130–135°F / 54–57°C), adjusting time for thickness. Transfer to a cutting board and rest 5–10 minutes before slicing thinly against the grain into bite-sized strips suitable for tacos.

Place 1/2 cup thinly sliced red onion in a jar or bowl. Warm 3 tbs apple cider vinegar, 3 tbs water, 1 tsp sugar and 1/4 tsp kosher salt just until sugar dissolves (about 20 seconds in microwave) then pour over onions. Let sit 15 minutes at room temperature (can refrigerate longer). Drain before building tacos if excess liquid concerns you.

In a small bowl combine 1 cup diced tomato, 1/4 cup finely diced white onion, 2 tbs chopped cilantro, 1/2 tsp minced jalapeño, 1 tbs lime juice and 1/2 tsp kosher salt. Taste and adjust lime or salt. Let sit 10 minutes for flavors to meld.

Whisk together 1/2 cup sour cream, 1 tbs lime juice, 1 tsp hot sauce and 1/4 tsp kosher salt until smooth. Thin with 1–2 tbs water if you prefer a drizzleable consistency. Transfer to a squeeze bottle or bowl for easy assembly.

Heat 1 cup vegetable oil in a shallow skillet over medium-high heat to about 350°F (175°C) or until a small piece of tortilla sizzles immediately. Fry each tortilla briefly (10–20 seconds per side) until pliable and slightly blistered but not crispy, using tongs to flip; this is to form a warm basket shape. Alternatively, fry each tortilla then fold into a small bowl to cool forming a basket shape; drain on paper towels. Keep warm in a low oven (200°F / 95°C) while finishing other components. Use caution with hot oil.

Lay five warm tortillas out as individual baskets. Line bottom of each with a small handful (about 2 tbsp) of shredded lettuce to cushion the steak and to absorb juices.

Divide sliced steak evenly among the five tortillas, about 3.2 oz (roughly 3–4 tbsp) per taco basket depending on steak thickness.

Top each with a spoonful of pico (about 1 tbsp), a little pickled onion (about 1 tsp), and a sprinkle of shredded cheddar or crumbled queso fresco (about 1 tbsp).

Drizzle crema over the top (about 1 tsp per basket). Serve immediately with lime wedges for squeezing.