This taco is designed for maximum flavour—and efficiency! We put the barbecue to work double-time: The sweet potato steams in foil (guests can smash their own) and the meat goes on the grill. The marinade—lime, Tabasco, soy sauce and a touch of cayenne—is a salty counterpoint to the soft and tender components.
Ингредиенты
- 1 lb (450 g) flap steak, cut in half
- 1 onion, quartered
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp brown sugar
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 ml) soy sauce
- 1/4 tsp (1 ml) Tabasco Green Jalapeño Pepper sauce
- 1/2 tsp cayenne pepper
- 2 sweet potatoes, peeled and cut into cubes
- 2 tbsp (30 ml) vegetable oil
- 12 soft corn tortillas, about 6 inches (15 cm) in diameter
- 1 avocado, peeled and sliced
- Sour cream, to taste
- Chipotle-flavoured hot sauce, to taste
- Lime wedges
Инструкция
- In a sealable bag or airtight container, mix all the ingredients. Seal tightly and let marinate in the refrigerator for 8 hours or overnight. Remove the meat and onion from the marinade and pat dry. Discard the marinade.
- Place a grill wok on the grill and preheat the grill, setting the burners to high. Oil the grate.
