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2-style tacos: halibut & beef
Course:
Entrée
Cuisine:
American
Author:
Jenny McGruther
Ingredients
for the pan
1
lb
Halibut Steaks
1
lb
Flank Steak
1
recipe Mexican-inspired Spice Rub
2
Red Peppers
2
Yellow Onions
3
Tablespoons
lard
garnishes
1
Small Yellow Cabbage
Chopped
1
Small Head Loose-lead Lettuce
Chopped
1
Small Bunch Cilantro
Chopped
2
Avocados
Chopped
2
Limes
Sliced Thin
sour cream
sharp cheddar cheese
Fresh Salsa
Sprouted Corn Tortillas
or other Sprouted Grain Tortilla
Instructions
Separately, chop the halibut and the beef into bite-sized pieces.
Separately, toss the halibut and beef into ½ cup spice rub, reserve.
Clean the red peppers, removing the seeds and membranes then slice thinly.
Thinly slice the onions.
Heat 1 tablespoon fat in a very, very hot cast-iron skillet until it’s sizzling.
Add peppers and onions, and stir-fry until they’re just blistered.
Add peppers and onions, and stir-fry until they’re just blistered.
Remove vegetables from the pan and keep warm.
Add another tablespoon fat to the skillet. When the fat is sizzling, add the spiced chopped beef to the pan and stir-fry until done.
Remove beef from the pan, add remaining oil and stir-fry halibut until done.
Serve halibut with cabbage, cilantro & avocado and serve the steak with cheese, peppers and salsa.