Monday, June 20, 2011

Steak Soft Tacos with Lime-Cilantro Aioli

Father's Day 2011: Steak Soft Tacos with Lime-Cilantro Aioli

This is what Papa Bear wanted for Father's Day Dinner. I also made Spanish rice and refried beans, but seriously, these tacos were a meal all on their own!

Here's how they're "built":

Start with a warm tortilla and add some cooked, chopped beef.
(We marinated our chopped steak in mesquite marinade, lime juice, cilantro and green onion.)

Then add some of the Lime-Cilantro Ailoli.
(I'm willing to share my very own recipe for this....just keep scrolling down.)

Now, spread on some yummy guacamole.

Throw on some grilled onions.
(Believe me when I say that you will ALWAYS want to add grilled onions to your soft tacos of ANY kind!)

Add some shredded sharp Cheddar (or Monterey Jack, or whatever kind of cheese you like.)

Add some chopped tomatoes...

...and a little squeeze of fresh lime, over everything.
(Sorry about the blurry lime!)

And there you have it! Get some blood-orange soda, throw it in the blender with plenty of ice, and some Coconut Rum, and you have a delicious Mexican fiesta-ish drink!

Now, as promised, here is my very own, made-up recipe for the Lime-Cilantro Aioli:

1/2 cup light sour cream
1/2 cup light Miracle Whip (or mayo...depends on your preference)
Juice from 1 lime
A handful of cilantro (be sure it's washed, and don't worry about the stalks...
they'll chop up finely in the food processor)
1 heaping Tbsp. of minced garlic
2 tsp. cumin
1 tsp. Tapatio sauce (or other hot sauce)
1/2 tsp. salt (optional)

Put all of it into your food processor and blend away. You can add less or more of the cilantro, garlic, cumin, hot sauce, and salt, according to your taste. The first time I made this, I also added about 1/4 cup of fresh pineapple (for fish tacos).

Mama Bear

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