1 1/2 lb shaved steak
2 jalapenos, cut into 1/2 inch chunks
1 onion, quartered
1/2 cup Old El Paso Hot Taco Sauce
3 tablespoons lime juice
8 Old El Paso Soft Tortillas, warmed
1 1/2 cups watercress
1 bunch radishes, sliced
2 avocados, diced
1/2 cup shredded mixed Mexican cheese
Place the steak, jalapenos, taco sauce, onion and lime juice in a resealable bag or marinating container. Marinate overnight or up to 48 hours.
Prepare your grill according to manufacturer’s instructions. Spray a grill basket with nonstick grill spray. Add the contents of the marinating container. Using tongs, continuously toss the meat until it is fully cooked and starting to crisp around the edges.
Divide the meat, onions and peppers among the tortillas. Top with watercress, radish, avocados and cheese. Serve immediately.
Old El Paso asked a few bloggers to develop a grilled taco recipe and I was more than happy to join in! Tacos are some of my favorite things to make on on the grill because once you prep, you can assemble your whole meal outdoors. I decided to go for some contrasting flavors and textures with this one, the beef is crispy around the edges, the radishes are crispy and peppery, the avocados creamy and the watercress is fresh and bright. I actually let the shaved steak (easily found at the grocery store near regular steaks) marinate for two days do to a scheduling conflict and it was just as awesome as it was when it marinated for less. So if you are a planner, you can prep this way ahead of time.
You can check out my recipe at the Old El Paso site as well (along with an alternative photograph).