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Kerry Simon’s Addictive Soft Steak Tacos (Fajitas)

I remember the first time I had truly exceptional steak tacos. It wasn’t in a fancy restaurant, but at a bustling street food festival in Los Angeles. The aroma of sizzling meat, charred peppers, and fresh cilantro mingled in the air, drawing me to a humble stand. One bite of those tender, spice-infused steak strips nestled in a warm tortilla, topped with vibrant salsa and creamy guacamole, and I was hooked. That experience sparked a culinary quest to recreate that magic, and this recipe, inspired by Kerry Simon’s creation, comes remarkably close.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 6-8
Yield: 20 tacos
Dietary Type: Not specified

Ingredients

3 1/2 lbs skirt steaks, cut against the grain into strips (a little smaller than your little finger)
20 (4 inch) flour tortillas
1/2 cup canola oil
1 large napa cabbage, cleaned, cut into thin strips, and tossed with the juice of 2 limes (also called Chinese cabbage)

For Spice Mixture

2 teaspoons dried chipotle powder
2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons cumin
3 teaspoons kosher salt

For Salsa

1 jalapeño pepper
1 red onion, sliced 1/4-inch thick
4 plum tomatoes
2 ounces canola oil
1 teaspoon kosher salt
1/2 bunch cilantro, roughly chopped
3 limes, juice of, fresh

For Guacamole

6 ripe Hass avocados, halved, pits removed, flesh scooped out and placed in large bowl with the juice of 4 limes
4 plum tomatoes, small diced (about 2 cups)
1 red onion, minced, about 1 cup
1 bunch fresh cilantro, roughly chopped
2 teaspoons kosher salt

For Lime Crema

2 cups sour cream
2 fresh limes, juice of

Equipment Needed

Large mixing bowl
Two large sauté pans
Cookie sheet
Food processor or blender
Cutting board
Knives
Fork
Whisk

Instructions

In a large mixing bowl, combine the ingredients for the spice mixture: dried chipotle powder, garlic powder, paprika, cumin, and kosher salt.
Add the skirt steak strips to the spice mixture and toss thoroughly to ensure each piece is well coated. Set aside to allow the flavors to meld while you prepare the other components.
Preheat your oven to 300 degrees Fahrenheit. This low temperature will gently warm the flour tortillas without making them brittle.
Arrange the tortillas on a cookie sheet and place them in the preheated oven to warm.
Prepare the salsa. Lightly rub the jalapeño pepper, sliced red onion, and plum tomatoes with canola oil.
Place these oiled vegetables in a large sauté pan set over medium-high heat. Roast them, turning frequently, until they are lightly charred all over. This charring process is crucial for developing a deep, smoky flavor in the salsa.
Remove the roasted vegetables from the pan and set them aside to cool slightly.
Once cooled, roughly chop the roasted vegetables and place them in a food processor or blender. Add the kosher salt and pulse until the mixture is almost smooth but still retains a slightly chunky texture. Avoid over-processing, as you want to maintain some discernible pieces for a more vibrant salsa. For a milder salsa, use only half of the jalapeño.
Transfer the salsa to a bowl and stir in the roughly chopped cilantro and the juice of 3 fresh limes. Cover the bowl and refrigerate the salsa to allow the flavors to fully develop.
Next, prepare the guacamole. In a large bowl, lightly crush the flesh of the Hass avocados with a fork until it is almost smooth but still a little chunky. Over-mashing will result in a less appealing, pasty texture.
Evenly mix in the diced plum tomatoes, minced red onion, chopped cilantro, and kosher salt. Cover the bowl and refrigerate the guacamole until ready to serve.
Make the lime crema. In a medium bowl, whisk together the sour cream and the juice of 2 fresh limes until smooth and well combined. The lime juice will slightly thin the sour cream, creating a creamy and tangy sauce.
Now, it’s time to cook the steak. Heat two large sauté pans over medium-high heat.
Once the pans are hot, add half of the canola oil to each pan, followed by half of the seasoned steak. It’s important to use two pans to avoid overcrowding, which can lower the pan temperature and result in steamed rather than seared meat.
Spread the meat out evenly in each pan and cook without turning for approximately 3 minutes. This allows the meat to develop a beautiful sear on one side.
After 3 minutes, turn the meat and cook for another 3 minutes, stirring occasionally to ensure even coloring. You want the steak to be cooked through but still tender and juicy.
After the second 3-minute interval, turn off the heat and allow the meat to sit in the pan, becoming just cool enough for you to handle. This resting period allows the juices to redistribute, resulting in a more flavorful and tender steak.
Repeat the steak cooking process with the remaining canola oil and seasoned steak.
To assemble the tacos, spread 1/2 tablespoon of guacamole on each warmed tortilla.
Follow with a generous pinch of the napa cabbage that has been tossed with lime juice. The acidity of the lime helps to balance the richness of the other ingredients.
Distribute the cooked steak evenly among the tortillas.
Fold the tortillas up end to end and serve immediately on a large platter with the salsa, lime crema, and extra guacamole for dipping.

Expert Tips & Tricks

For a more intense smoky flavor, consider grilling the steak over charcoal instead of sautéing it in a pan.
If you don’t have napa cabbage, shredded green cabbage or lettuce can be used as a substitute.
To prevent the guacamole from browning, press a piece of plastic wrap directly onto the surface of the guacamole before refrigerating.
The spice mixture can be made in advance and stored in an airtight container for up to a month.
For an extra kick, add a pinch of cayenne pepper to the spice mixture.

Serving & Storage Suggestions

Serve these steak tacos immediately while the tortillas are still warm and the steak is juicy. Arrange them attractively on a platter with bowls of salsa, lime crema, and guacamole for guests to customize their tacos.

Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. The salsa and lime crema can also be stored in the refrigerator for up to 3 days. Guacamole is best consumed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. To reheat the steak, sauté it in a pan over medium heat or microwave it until warmed through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1415.6 kcal	N/A
Calories from Fat	845 g	60%
Total Fat	93.9 g	144%
Saturated Fat	24 g	119%
Cholesterol	211.9 mg	70%
Sodium	2618.8 mg	109%
Total Carbohydrate	78.1 g	26%
Dietary Fiber	16.4 g	65%
Sugars	9.9 g	39%
Protein	70.7 g	141%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spicier Tacos: Add a serrano pepper, finely minced, to the guacamole or salsa for an extra kick.
Vegetarian Option: Substitute the steak with grilled portobello mushrooms marinated in the spice mixture.
Gluten-Free: Use corn tortillas instead of flour tortillas.
Different Protein: Try using grilled chicken or shrimp instead of steak.
Add Cheese: Sprinkle some crumbled cotija cheese or shredded Monterey Jack cheese over the steak before adding the other toppings.

FAQs (Frequently Asked Questions)

Q: Can I make the salsa ahead of time?
A: Absolutely! In fact, making the salsa a few hours or even a day in advance allows the flavors to meld together and intensify, resulting in an even more delicious salsa. Just be sure to store it in an airtight container in the refrigerator.

Q: How do I keep the tortillas from getting soggy?
A: The key is to warm the tortillas just before assembling the tacos. Wrapping them in a clean kitchen towel or parchment paper while they’re warming in the oven will help to retain their moisture without making them soggy. Avoid stacking them directly on top of each other.

Q: Can I use a different cut of steak?
A: While skirt steak is the traditional choice for fajitas and steak tacos due to its tenderness and flavor, you can certainly experiment with other cuts like flank steak or hanger steak. Just be sure to cut the steak against the grain for maximum tenderness.

Q: How can I prevent the guacamole from turning brown?
A: Avocadoes brown because of oxidation. The best ways to prevent this is by adding plenty of lime juice and pressing plastic wrap directly onto the surface of the guacamole. This will minimize its exposure to air and slow down the browning process.

Q: What can I serve with these tacos?
A: These steak tacos are fantastic on their own, but they also pair well with sides like Mexican rice, black beans, or a simple salad with a lime vinaigrette. A refreshing margarita or Mexican beer would be the perfect drink accompaniment.

Final Thoughts

This recipe for Kerry Simon’s Addictive Soft Steak Tacos (Fajitas) is a true crowd-pleaser. The combination of tender, spice-infused steak, vibrant salsa, creamy guacamole, and tangy lime crema is simply irresistible. Don’t be intimidated by the list of ingredients – the process is actually quite straightforward, and the results are well worth the effort. Gather your friends and family, fire up the stove (or grill!), and prepare to be amazed by the explosion of flavors in every bite. I encourage you to try this recipe and make it your own, adjusting the spice levels and toppings to your liking. Share your creations and feedback, and most importantly, enjoy the process of creating and sharing delicious food!

Kerry Simon’s Addictive Soft Steak Tacos (Fajitas) Recipe