Lemon Pepper Flank Steak Tacos w/ Mango Cabbage Slaw

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Both my boys are sleeping at the same time so I finally have some time to post! And by both my boys, I mean my son and my husband. Hubby has been home the last few days; you would think it would be easier for me to get things done when he is home because there is someone else to help take care of the baby. Nope. Somehow, I get way less done. When the baby finally naps we end up watching a movie or making breakfast, just doing things that I wouldn’t normally do during my free time (a.k.a. naptime) when he is at work. I promise I’m not complaining though! Having him home means he gets more time with the baby and seeing and hearing him play with Landon is the sweetest, heart melting thing ever!

I made these tacos a while back and the flavor combo of the lemon pepper steak with the sweet & spicy mango cabbage slaw was perfection! And they were pretty easy to throw together too, great for an easy weeknight meal.

Lemon Pepper Flank Steak w/ Mango Cabbage Slaw
For the steak tacos:
1 1/4 lb flank steak
2 tsp grated lemon rind
3/4 tsp freshly ground black pepper
cooking spray
2 Tbsp fresh lemon juice
1 Tbsp olive oil
1 Tbsp soy sauce
3 garlic cloves, minced
1/4 tsp salt
12 tortillas
1 ounce queso fresco, crumbled (about 1/4 cup)
For the mango cabbage slaw:
3 cups thinly sliced Savoy cabbage
1 cup ripe, peeled, julienne-cut mango
1/2 cup vertically sliced red onion
2 Tbsp cider vinegar
1 Tbsp olive oil
1/8 tsp salt
1/8 tsp freshly ground black pepper
1/2 serrano chili, seeded and minced

1. Sprinkle steak with lemon rind and pepper, pressing to adhere.
2. While steak stands, combine all ingredients for mango cabbage slaw in a medium bowl, toss to coat. Set aside.
3. Heat grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness. Place steak on cutting board, let stand 5 minutes.
4. Combine juice, oil, soy sauce and garlic in a small bowl. Cut steak diagonally across grain into thin slices. Drizzle steak with soy sauce mixture; sprinkle with salt.
5. Heat tortillas on grill pan coated with cooking spray 20 seconds on each side or until lightly charred. Divide steak among tortillas. Top each taco with about 1/3 cup mango cabbage slaw and 1 tsp queso fresco.

Original recipe from Cooking Light

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Cilantro Lime Chicken Tacos

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A question I am asked quite often is: Where did you learn to cook? To be honest, I never learned to cook anywhere in particular. When I got out of college and realized it was expensive to be a big kid in the real world, I started being smarter about my grocery shopping. I quickly realized that fresh meat and produce were often much cheaper that processed foods and eating out. So, one day I picked out a recipe and just went for it. These Lime & Cilantro Chicken Tacos were one of the first “difficult” recipes I made. I say “difficult” because now that I know my way around the kitchen, it is really very easy to prepare. I wouldn’t tell you to make this on a weeknight after work because there is a little food prep involved, but on a weekend or evening when you have a little more time. On top of that, my husband asks for these tacos time and time again. It is, without a doubt, in our top 5 favorite meals.

Cilantro Lime Chicken Tacos
Serves 4 to 6

Cilantro Lime Vinaigrette
3 Tbsp rice vinegar
2 Tbsp lime juice
1 Tbsp honey
1 clove garlic, minced
1 tsp minced chipotle chili in adobo sauce
pinch of kosher salt
1/3 cup plus 1 Tbsp canola oil
1/2 cup chopped fresh cilantro

Chicken Taco Filling
2 Tbsp canola oil
1 lb ground chicken
1/2 cup chopped fresh cilantro
2 cloves garlic, minced
1 1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
2 Tbsp lime juice
1 Tbsp soy sauce

Taco Toppings
12 taco shells
1/2 head romaine lettuce, shredded crosswise
1 tomato, seeded and chopped
1 yellow bell pepper, finely chopped
1 cup crumbled queso fresco
fresh cilantro sprigs for garnish

1. To make the Cilantro Lime Vinaigrette, in a blender, combine the vinegar, lime juice, honey, garlic, chili, and salt and process until smooth. With the machine running, add the oil in a thin, steady stream to form an emulsion. Add the cilantro and process until the vinaigrette is deep green with small flecks of cilantro. Taste and adjust the seasoning, then set aside.
2. To make the Chicken Taco Filling, in a large skillet over medium-high heat, heat the oil. Add the chicken, cilantro, garlic, salt and pepper and cook, stirring and breaking up any chunks with a spatula, until the chicken shows no sign of pink, about 8 minutes. Reduce the heat to medium-low. Stir in the lime juice and soy sauce and cook until they are almost evaporated, about 1 minute. Remove from the heat.
3. To assemble the tacos, divide the chicken mixture evenly among the taco shells. Top with the lettuce and drizzle each taco with about 1 Tbsp of the vinaigrette. Add a scattering of tomato and yellow pepper, and garnish with some of the cheese and a cilantro sprig. Serve immediately, and pass the remaining vinaigrette at the table.

*Original recipe from Nordstrom Flavors Cookbook by Chef Michael Northern