Author: Allie, Hamama Customer Success Manager

Prep Time: 25 minutes

Cook Time: 15 minutes

Makes: 4 servings

These mouthwatering tacos are 100% restaurant quality without much fuss! Shiitake mushrooms sautéed in butter and spices serve as a delicious accompaniment to citrusy and juicy steak, pickled red onions and creamy avocado in these bright and colorful tacos. They’re a little tangy, a little spicy, and totally delicious. Add fresh cilantro and cucumbery borage microgreens to round it out perfectly. Beautiful to look at and tasty to eat!

• 12-24 soft corn tortillas, depending on how many you like to use per taco

• About 1.5 lbs of Beef Filet (or sirloin or flank steak if preferred)

• Juice of ½ an orange

• Juice of 1 lime

• 1 tbsp extra virgin olive oil

• 2 cloves garlic, grated

• ½ tsp smoked paprika

• Salt & Pepper

• 2 garlic cloves, peeled and halved

• Chimichurri sauce (homemade or store-bought) or chili-lime crunch (optional)

• 12 oz Shiitake mushrooms, sliced

• 3 tbsp salted butter, divided

• Pickled red onions

• Guacamole (avocado, lime juice, salt, garlic, minced jalapeno, cilantro)

• Creamy chipotle sauce or sour cream + chipotle powder

• Green Chili & Cilantro Rice

• Mexican style corn or charred corn

Garnish:

• Cucumbery borage microgreens

1. Make your quick-pickled red onions. Set aside for as long as possible before using (I like to make these right away in the morning or even a day or 2 in advance for best flavor and texture).  

2. Preheat the oven to 415° F.

3. Marinate the steak filet(s) with olive oil, lime and orange juice, grated garlic, smoked paprika and season generously with salt and pepper. Let sit for about 30 minutes.

4. Meanwhile, start your rice and corn, if making.

5. Heat a cast iron skillet over high heat. When it’s hot, add a drizzle of olive oil to the pan. Drop your garlic halves in the pan and if they start dancing, the pan is ready for the steak. Let any excess marinate/liquid drip off of the steaks then add to the pan and sear, untouched, for about 1.5-2 minutes per side. Once flipped, add ½ tbsp or so of butter on top of each steak, along with the garlic halves to prevent them from burning..

6. After each side is cooked, place the cast iron skillet directly into the oven for 6-7 minutes, depending on the thickness of your steak filets. Remove from oven. Transfer steaks to a large cutting board and let rest for 10-15 minutes.

7. While the steaks are cooking in the oven, start the mushrooms. Heat about 2 tbsp butter over medium heat in another cast iron skillet or large pan. Once melted, add the mushroom slices and let cook, undisturbed, for about 5 minutes. Toss the mushrooms (try to flip each piece over) and let cook again for another 5 minutes or so. You want the mushrooms to be golden brown in color, but be careful not to burn them. Sprinkle with sea salt and black pepper. Set aside once cooked.

8. Slice the steak into strips or more bite-sized pieces and toss in a bowl with chimichurri sauce or chili-lime crunch, if using.

9. Heat your tortillas in another cast iron skillet until slightly golden.

10. To assemble, spread chipotle sauce or sour cream on each tortilla then top with steak slices and mushrooms. Add pickled onions, guacamole, cucumbery borage microgreens and cilantro.

11. Serve tacos with lime wedges and your sides. Enjoy!