Steak and Plantain Tacos

Emily Nabors Hall
Updated
Looking for a way to make toasty, totally yummy tacos that won't fall apart as soon as you pick them up? Warm your tortillas up using this method each and every time for the absolute perfect bite.

Ingredients

  • ¼ cup cider vinegar

  • ½ teaspoon granulated sugar

  • 2½ teaspoons kosher salt, divided

  • ¾ teaspoon black pepper, divided

  • 6 cups shredded red cabbage (about 1 head)

  • ¼ cup sliced scallions, divided

  • 1 pound flank steak

  • 1 large ripe plantain, peeled

  • ¼ teaspoon ground chipotle chile pepper

  • 2 teaspoons canola oil

  • 8 (6-inch) corn tortillas, warmed

  • Sour cream and sliced avocado, for garnish

Nutrition

Calories 388calories

Fat 11.9g

Sat Fat 3.7g

Protein 28g

Carbohydrate 45g

Fiber 7g

Sugar 12g

Cholesterol 68mg

Iron 3mg

Sodium 1298mg

Calcium 109mg

Directions

  1. Microwave the vinegar, sugar, 1 teaspoon of the salt, and ¼ teaspoon of the pepper in a microwave-safe bowl until hot, about 30 seconds. Stir to dissolve the sugar. Add the cabbage and half the scallions; toss to coat.

  2. Sprinkle the steak with 1 teaspoon of the salt and the remaining pepper. Cut the plantain in half crosswise, then lengthwise into 4 long slices. Sprinkle with the ground chipotle and the remaining salt.

  3. Heat the oil in a large cast-iron skillet over medium-high and cook the steak, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board; let rest 5 minutes before slicing against the grain. Meanwhile, add the plantains to the skillet and cook until golden, 2 minutes per side.

  4. Divide the steak, plantains, sour cream, avocado, and the remaining scallions among the tortillas. Serve with the slaw.

Yields: Serves 4