I love that there is a reason to have taco’s every week. Tuesdays. With that being said, it’s nice to switch things up a bit and try something more than just your average ground beef taco. First off, if you’ve never had pickled red onions before it’s definitely something you need to try. They are super easy and are the star of any dish.
This recipe is really fresh and light and is perfect for a hot summer’s night!
Flank Steak Tacos with Pickled Red Onion
2 lb Flank Steak
Pickled Red Onion (see Note*)
Cojita cheese crumbled
hard taco shells
- Season flank steak with salt and pepper. Mix together chili seasoning and garlic powder and rub all over the flank steak. Grill steak for 4 minutes on each side or until med rare (cook longer if desired). Remove from grill and let rest.
- Slice steak thin going against the grain. Layer into taco shells and top with avocado slices, cojita cheese and pickled red onion. Top with chopped cilantro and a squeeze of lime. ENJOY!
Pickling onions is super easy and quick! Slice red onions thinly, break apart into ribbons and add to mason jar. Fill with white vinegar. From here you can add whatever spices you like to flavor your onions. I typically stick to a simple combo of peppercorns and red pepper flakes but you could also add a traditional pickling spice if you want to go all out. Cover and refrigerate for at least 30 minutes. The longer they marinate the better they will taste and the deeper the color. These puppies with turn bright magenta if you let them! They will keep up to two weeks in the fridge.