Taco Felix Recipe

Marinate the Steak

Pat the steak dry with paper towels. In a bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp orange juice, 2 tbsp olive oil, 1 tbsp soy sauce, minced garlic, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, 1.5 tsp kosher salt and 0.5 tsp black pepper. Place the steak in a shallow dish or zip-top bag and pour the marinade over it, turning to coat. Marinate at room temperature for 20–30 minutes or refrigerate up to 4 hours (bring back to room temp 30 minutes before cooking).

Cook the Steak

Heat a heavy skillet or grill over high heat until very hot (cast iron is ideal). Lightly oil the grill/griddle or brush a thin layer of oil on the steak. Sear steak 3–4 minutes per side for medium-rare (times vary with thickness), until a deep brown crust forms and an instant-read thermometer reads 130–135°F (54–57°C) for medium-rare. Adjust to preferred doneness. Remove steak to a cutting board and let rest 8–10 minutes to redistribute juices.

Slice

Using a sharp knife, slice the steak thinly against the grain into bite-sized strips. Toss the sliced steak with chopped cilantro and reserve any resting juices to drizzle over tacos.

Quick Pickled Red Onion

Combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar and 1/2 tsp kosher salt in a small saucepan and bring to a simmer until sugar dissolves (about 1–2 minutes). Place thinly sliced red onion in a heatproof bowl or jar and pour the hot brine over the onions. Let cool to room temperature (about 15 minutes) then refrigerate for at least 15 minutes. These can be made ahead and kept refrigerated up to 2 weeks.

Quick Slaw

In a medium bowl combine 2 cups shredded green cabbage, 1 julienned carrot, 1 tbsp fresh lime juice and 2 tbsp chopped cilantro. Season with a pinch of salt and toss. When the pickled onions are ready, drain lightly (reserve a bit of the pickling liquid if desired) and fold the pickled onion into the slaw. Taste and adjust with more lime or salt as needed.

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream or crema, 1 tsp finely chopped chipotle in adobo, 1/2 tsp adobo sauce, 1 tbsp fresh lime juice and 1/2 tsp honey or agave. Season with 1/4 tsp salt. Taste and adjust heat by adding more chipotle or thinning with a teaspoon or two of water or lime juice if desired. Refrigerate until ready to use.

Warm the tortillas: Heat a cast-iron skillet or nonstick pan over medium-high heat. Lightly brush each corn tortilla with a little vegetable oil and warm 30–45 seconds per side until pliable and slightly charred spots appear. Keep tortillas wrapped in a clean towel to stay warm.

Assemble the tacos: Place a warm tortilla on a plate. Add about 2 oz (roughly 1/4 cup) sliced steak per taco (adjust to preference). Top with a small handful (about 2 tbsp) of the quick slaw mixed with pickled onions. Drizzle 1 tsp–1.5 tsp creamy chipotle sauce over the slaw. Sprinkle with crumbled cotija (about 1–2 tbsp) and pickled jalapeños if using. Finish with a squeeze of lime and a few extra cilantro leaves.

Serve: Arrange tacos on a platter and serve immediately while steak is warm and tortillas are pliable. Offer extra lime wedges, chipotle sauce and pickled onions on the side.