with cinco de mayo coming up quick (where is this year going?!) i thought i'd share my favorite steak taco recipe. i love the simplicity of this recipe, no muss, no fuss- but you can absolutely build on it if you wish. in it's purest form this taco has only steak, a sprinkling of onion, cilantro and a little purple cabbage.

however...i am guilty of gilding the lily with avocado slices, lime wedges, tomatoes, salsa, guacamole, sour cream and cheese. add in whatever your little heart desires!

j calls these my "rebel tacos" since most mexican restaurants cook the beef at least medium well if not well done, whereas mine are always on the more rare-medium rare side. just a quirk of mine, i don't love my steak overdone, but feel free to cook to your favored specs. this recipe is pretty freestyle.

| ingredients |

3 tablespoons evoo
everyday rub
2-4 pounds skirt steak
1 cup of purple cabbage (chopped)
cilantro
1/2 cup white onion (finely chopped)
12 corn or flour tortillas

+ any other garnishes you would like to add such as:

-jalapenos
-tomatoes
-cheese
-avocado/gucamole
-pico de gallo/salsa
-lettuce
-sour cream
-lime wedges

| method |

heat the evoo in a frying pan, and rub the skirt steak with the seasoning. sear the steak in pan over medium-medium high heat. you can add more traditional taco meat spices such as pepper, cumin, etc. but to me this is a low key taco. so we keep it simplistic.

heat tortillas using your preferred method. we heat them in oven on a cookie sheet at 350 degrees f for a few minutes. just eyeball them until they are warm, but not too crispy.

let the skirt steak rest for 5 minutes then slice thinly and place your beef into the warmed tortillas. serve topped with chopped cabbage, onion, cilantro and any other garnishes!

note: if you want a little more flavor but don't love the taste of raw onion, you can throw it into the frying pan while the beef is searing to cook.