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Leftover grilled steaks, turned into a quick lunch of simple + tasty tacos. ?? Spread warmed corn tortillas with sour cream, top with steaks (or whatever protein you have left over from your holiday grilling), avocado slices or guacamole, more sour cream, cilantro, pickled onions and/or peppers. Squeeze lime juice and sprinkle smoky urfa pepper over everything.
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Quick-pickled red onion (for one large thinly-sliced red onion) In a bowl, whisk ½ cup apple cider vinegar or unseasoned rice vinegar together with 2 tsp sugar and 1 tsp kosher salt. Put red onion slices in a large glass jar, add in coriander seeds/mustard seeds/a sliced garlic, whatever extra flavors you want, although it’s totally optional. Pour vinegar mixture over onions and let sit for at least an hour. Keep any extras in a tightly-sealed glass jar in the fridge and use as soon as possible.
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