Steak Tacos With Guacamole, Salsa, and Lime Crema

• 3 12 lbs skirt steaks, cut against the grain into strips (a little smaller than your little finger)
• 20 (4 inch) flour tortillas
• 12 cup canola oil
• 2 limes, juiced
• 1 large head chinese napa cabbage, cleaned cut into thin strips and tossed with the juice of the 2 limes
• 2 teaspoons dried chipotle powder or 2 teaspoons dried ancho chile powder
• 2 tablespoons garlic powder
• 2 tablespoons paprika
• 2 tablespoons cumin
• 3 teaspoons kosher salt (use less if using table salt) or 3 teaspoons coarse salt (use less if using table salt)
• 1 jalapeno pepper (to taste)
• 1 red onion, sliced 1/4-inch thick
• 4 plum tomatoes
• 2 ounces canola oil
• 1 teaspoon kosher salt or 1 teaspoon coarse salt
• 12 bunch cilantro, roughly chopped
• 3 fresh limes, juiced
• 4 limes, juiced
• 6 ripe Hass avocadoes, halved pitted flesh scooped out and placed in large bowl with the juice of the 4 limes
• 4 plum tomatoes, small diced (about 2 cups)
• 1 red onion, minced (about 1 cup)
• 1 bunch cilantro, roughly chopped
• 2 teaspoons kosher salt or 2 teaspoons coarse salt
• 2 cups sour cream
• 2 fresh limes, juiced

1. To make tacos: Combine spice-mixture ingredients and toss with steak to coat.
2. Set aside.
3. Preheat oven to 300 degrees.
4. Warm tortillas on cookie sheet in oven.
5. Heat two large saute pans to medium-high.
6. When pans are hot, add oil to each pan followed by 1/2 the seasoned meat.
7. Spread meat out evenly and cook without turning while you lay out warm tortillas on a clean work area to get ready for assembly.
8. Cook meat for approximately 3 minutes, turn, and cook for another 3 minutes, stirring occasionally to achieve even coloring.
9. After 3 minutes, turn off heat and allow meat to sit in the pan, becoming just cool enough for you to handle.
10. To make salsa: Rub jalapeno, onion, and tomatoes lightly with oil and roast in large saute pan on medium-high, turning frequently until lightly charred all over.
11. Set aside to cool.
12. When cooled, roughly chop and place in a food processor with salt, pulsing until almost smooth but still just a little chunky.
13. Transfer to bowl, add cilantro and lime juice, cover, and refrigerate.
14. (For a milder salsa, use only half the jalapeno.
15. ).
16. To make guacamole: Lightly crush avocados with fork until almost smooth but still a little chunky.
17. Evenly mix in tomatoes, red onion, cilantro, and salt; cover and refrigerate.
18. To make lime crema: Whisk 2 cups sour cream together with the juice of 2 fresh limes.
19. To serve: Spread 1/2 tablespoon guacamole on each warmed tortilla, followed by a large pinch of cabbage.
20. Distribute meat evenly and fold tortillas up end to end.
21. Serve immediately on a large platter with the salsa, crema, guacamole and a bag of your favorite tortilla chips.

skirt, flour tortillas, canola oil, head chinese, chipotle powder, garlic, paprika, cumin, kosher salt, pepper, red onion, tomatoes, canola oil, kosher salt, cilantro, fresh limes, avocadoes, tomatoes, red onion, cilantro, kosher salt, sour cream, fresh limes

Taken from www.food.com/recipe/steak-tacos-with-guacamole-salsa-and-lime-crema-517568 (may not work)