…full of Mexican flavors
Can you believe I had this post sitting around for weeks?! The last couple of weeks has been completely and utterly crazy. Fabian and I are permanently moving to the Caribbean in a couple of weeks. Yes…we are going to paradise, but first, we had a list long of things to do. I’m now writing this post from my in-laws’ house, which will probably be my last post for this year and probably my last one here in the Netherlands. Our next post will be from my new home, once we are all settled in. Hopefully, that won’t take long. But now on to the tacos…
In our house taco is the word! We love eating tacos, smelling tacos, seeing pictures of tacos or whatever is humanly possible with tacos. It’s a great meal for an informal dinner with friends.
We love tacos so much that we personally imported our own tacos from Mexico. The real deal! It’s nearly impossible to find corn tacos in Holland, so when Fabian visited Mexico a couple of weeks back he brought me corn tacos. That boy sure knows how to steal my heart.
My tacos photographs might not be completely drool-worthy due to the miserable weather causing bad lighting, but I can assure you that the taste won’t disappoint.
- 30 gr flat iron steak
- 2 avocado diced
- 1 red onion diced
- 2 tomato diced
- 150 gr corn kernels
- 3 tbsp chipotle sauce
- 2 lemon
- 1 tsp garlic powder
- chopped cilantro to garnish
- salt and pepper
- olive oil
Add the 1 tbsp of chipotle and juice of 1 lemon in a Ziploc bag. Add the steak into the bag and season with salt and pepper. Shake the bag to coat the steak and let it rest for a minimum of 30 minutes.
In the meantime start making the salad by mixing the avocado, tomato, onions and corn together. Add the juice of 1 lemon, 2 tbsp of Chipotle sauce, garlic powder and season with salt and pepper.
In a pan, fry the tortillas for 1 minute on each side.
When the steaks are done resting cook them as you desire (rare, medium or well-done). Let them rest for 5 minutes and cut them into strips afterwards.
Fill the tortilla with steak and avocado salad. Garnish with cilantro. Or, just let everybody fill their own.