Steak Tacos with Peach Salsa & Spicy Slaw
Tacos of every kind have been on the culinary hot list for a while now. Fish tacos, pulled pork tacos, shrimp tacos, you name it, you can make it into a taco.
Steak Tacos are one of my favourites and one that is a wonderful choice to serve at a dinner party. Easy to make, these are loaded with the flavours of summertime.
Shopping tips: My go-to tortillas are the white corn and wheat, small tortillas made by La Tortilla Factory.
Hank's Grass Fed Beef is from the lower mainland and it is delicious.
Ask your local butcher if they can bring it in for you if they don't already carry it.
Serves 4 (2 tortillas each)
1 1/2 pounds flank steak
2 tsp sweet smoked paprika
1 tsp chipotle powder
1 clove garlic powder
1 tsp light brown sugar
1/4 tsp ground cumin
1/4 tsp ground coriander
1 tsp salt
1/4 tsp freshly ground pepper
1/4 cup fresh lime juice
Peach- Avocado Salsa:
1 peach, cut into small cubes
1 avocado, cut into small cubes
2 Tbsp sweet onion, minced
1/2 cup red pepper, minced
2 Tbsp cilantro, chopped
2 Tbsp fresh squeezed lime juice
Maldon sea salt
3 cups cabbage, shredded
2 Tbsp mayonnaise
1 tsp Sriracha chili sauce (or to taste)
Salt and pepper
Mix together all of the marinade ingredients in a bag, or glass bowl. Let stand for 2 hours at room temperature, flipping the steak after an hour.
Mix together salsa ingredients and set aside. Mix together cabbage slaw and set aside.
Light the barbecue on medium high and then grill for 10 minutes per side or until medium rare. Let sit for a few minutes and then cut against the grain into slices.
Grill tortillas for 30-6 seconds per side to warm and pile onto a platter alongside all of the other ingredients for your guests to assemble.
Serve with local craft beer on a picnic table. Cheers!
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