Crispy Steak Tacos with Cilantro Lime Crema

• 1/4 cups Mayonnaise
• 1/2 cups Sour Cream
• 1 whole Green Onion, Cut Into Chunks
• 1/2 whole Small Jalapeno, Seeded If You'd Like To Reduce The Spice Level
• 1 clove Peeled Garlic
• 1 whole Lime, Zested
• 1/2 whole Lime, Juiced
• 1/2 cups Cilantro Leaves
• Salt To Taste
• 1 Tablespoon Olive Oil
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Chili Powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 pound Thin-cut Steak Such As Shoulder Tender, Very Cold (I Stick It In The Freezer For 10 Minutes Before Using)
• 1 Tablespoon Butter
• Taco Shells, Lime Wedges, And Anything Else You'd Like To Build Tacos

1. For the crema: Combine all of the listed crema ingredients in a small blender or food processor.
2. Pulse to puree and taste.
3. Add salt or more lime juice to your taste.
4. For the tacos: Turn a large skillet to medium-high heat with the olive oil.
5. Combine all of the spices in a small bowl.
6. For the steak, very thinly slice the cold steak into strips against the grain.
7. Sprinkle with the spices and let it sit for a few minutes while the pan preheats.
8. When the pan is very hot, add the butter.
9. When the butter melts and foams, add the steak in one layer (not too close togetheryou might need to cook a few batches of meat) and let it cook for 3 minutes until the bottom is brown and crispy.
10. Flip the steak and let it cook for 2-3 minutes on the second side until the meat is crispy and nearly cooked through.
11. Remove the cooked steak to a plate.
12. Repeat with the remaining meat, if necessary.
13. Build tacos as you like with the beef and cilantro sauce.
14. Enjoy!

mayonnaise, sour cream, green onion, if, garlic, cilantro, salt, olive oil, garlic, onion powder, chili powder, paprika, salt, shoulder tender, butter, taco

Taken from tastykitchen.com/recipes/main-courses/crispy-steak-tacos-with-cilantro-lime-crema/ (may not work)