An ordinary looking soft taco hides a raging inner battle between spicy and cool. The winner, of course, is your mouth. Chili-marinated steak and melted Tillamook Mexican Blend Cheese vs. creamy, cool avocado and Tillamook Sour Cream.
“Taco Night is one of our popular nights at The Oaks. This recipe showcases the spicy asada meat we marinate in chilies and soy sauce, but the cool avocado salsa takes the bite off.” – Greg Morris of The Oaks Gourmet
4 flour tortillas, 6 inch
2 cups (16 oz) pre-marinated Asada meat (skirt steak). You may also marinate your own meat!
1 ½ cups(12 oz) Tillamook® Shredded Mexican Blend Cheese
½ cup (4 oz) shredded cabbage
4 radishes, sliced
½ cup (4 oz) avocado salsa
¼ cup (2 oz) Tillamook® Sour Cream
Grill the marinated steak. Take off the grill when it’s cooked medium (or the way you prefer to cook your meat), and dice. Toast tortillas for 10 seconds, and then place steak along the center. Top the steak with cheese to melt the cheese slightly. Add shredded cabbage, sliced radishes, and drizzle with avocado salsa and sour cream. Enjoy!