Tacos can include almost any filling, but commonly include beef, chicken, or fish and some type of salsa. I like to also include avocado and pickled onions. Since one of my sons moved to Houston, TX I now have a steady supply of “butter tortillas” from the HEB grocery. They are made of flour, have a rich, buttery flavor, and freeze beautifully.
Thin beef round steak slices
Olive oil for brushing
Salt to taste
Black pepper to taste
Ground cumin to taste
Ground coriander to taste
Fresh pico de gallo
Prepare the pickled onions (recipe follows). Slice the avocado in half through the stem, remove the seed, scoop the meat out of the skin, and slice. I have access to good, fresh pico de gallo, so I used store-bought. Prepare the grill for hot, direct cooking. Brush the meat with oil and season.
The slices of meat I used were very thin (approximately 1/8 inch thick). Grill the meat directly over the fire, lid closed, for 1 1/2 minutes per side. Remove and slice the meat, prepare the tacos.
1/2 cup distilled vinegar
1/4 cup sugar
1/2 teaspoon Morton kosher salt*
1/2 red onion, sliced
*NOTE: Table, Morton kosher, and Crystal kosher salts all have different volume measures for the same amount of seasoning. One ounce of table salt equals 2 tablespoons Crystal Diamond kosher, 1 tablespoon plus 1 1/2 teaspoons Morton kosher, and 1 tablespoon table salt.
Combine the first 3 ingredients (vinegar through salt). Stir until the salt and sugar are dissolved. Add the onion and marinate for 30 minutes to 2 hours. Drain the onions before using.