Main DishesMay 04, 2015
Steak and Shrimp Tacos w/ Spicy Bruschetta Slaw
30
A quick fun and tasteful dish. This dish is an original but not without the help of ingredients from two other similar recipes plus my own. Those recipes can be found in Food and Wine's May 2009 issue titled Grilled steak tacos w/ avocado salsa, and Fine Cooking's Issue 127 by Laraine Perri titled Tequila-Chipotle shrimp tostados w/ lime and sour cream.
4
jalapenos, olive oil, sun dried -tomatoes, tomatillos, lemon, salt, pepper, queso panela, steak, shrimp, avocado, roma tomato, onion, bell peppers ( red, green, orange, and yellow ), cabbage, black olives, mayo, sriracha mayo, corn tortillas, Cajun seasoning, and Greek dressing
Bruschetta slaw
1.) Dice:
4-5 Large pitted black olives
1/2 large yellow onion
2-3 Roma tomatoes
1 avocado
1/2 green, red, yellow, orange bell pepper
1/4 small cabbage
1 tsp olive oil, salt, pepper and Cajun seasoning
1 tbsp sugar, white distilled vinegar
2.) Mix all ingredients together with 1 tbsp of mayo, sriracha sauce, sugar, Cajun seasoning, salt, vinegar and sugar.
3.) Chill ingredients until ready to serve; or serve immediately (can make slaw earlier).
Steak and Shrimp
1.) Marinate 1 pound of shrimp in Greek and olive oil dressing.
2.) Warm 6-8 tortillas or fry hard in unsalted butter or olive oil.
3.) Cook1 pound of thin chuck shoulder steak cut into medium sliced strips,3-4 diced tomatillos and jalapenos together for approx. 5-7 mins, then remove.
4.) Cook shrimp 3-5 mins and remove.
5.) Place steak and shrimp mix onto warm tortilla. Add salsa and sun-dried tomatoes. Sprinkle queso panila on top and serve. Optional: Sprinkle 1 tsp of Worcestershire sauce, sriracha and lemon, if so desired.