Ingredients
Scale
- 3/4 lb. skirt or flap steak
- salt and pepper
- 1 sweet potato, small to medium diced
- 1 avocado
- 1/2 lime, juiced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 corn cob, boiled for 5 minutes or raw, remove the kernels from the cob
- 1 tablespoon salted butter, melted
- 1/4 cup cilantro, chopped
- small bunch fresh arugula
- corn tortillas
Instructions
- Heat up a 10-12 inch cast iron skillet over high heat.
- Generously sprinkle both sides of the steak with salt and pepper. When the skillet is very hot, add the steak and cook on the first side for 6 minutes. Flip over and cook for another 6 minutes. Remove from the skillet and let rest on a cutting board.
- Turn the heat down to low. Add the sweet potato dices to the skillet. Toss around to prevent from browning too fast. Cook for 8 minutes or until the pieces are tender and toasted brown on the outside.
- Meanwhile, blend the avocado, lime juice, smoked paprika, onion and garlic powder together. Add in a small pinch of salt and pepper. Set aside until needed.
- Slice the steak into thin slices after it rests for at least 5 minutes.
- Combine the melted butter and cilantro in a small bowl.
- Warm or toast the tortillas before assembling. Place a small amount of arugula on the tortilla, followed by a spoonful of sweet potatoes and then the steak.
- Spoon some of the avocado cream on top, followed by the corn. Drizzle with the cilantro butter. Serve with hot sauce and more cilantro to garnish if desired.
- Prep Time: 5
- Cook Time: 20
- Category: tacos
- Method: cast iron
- Cuisine: dinner