I feel like I have mislead you a bit.

Ideas for this food blog started brewing many moons ago over my obsession with one food item -- tacos. And I feel I have let you down with only one taco recipe posted on the blog so far.. how dare I?!

But today I've got some more tacos for you and they are GEWD. So good, in fact, I ate 6 of them in one sitting. I am pregnant so this is probably abnormal behavior but, still, v. tasty.

There are only a few components to these tacos, and all of them are quick.

First up, pickled red onions.

If you've never attempted a quick pickle of onions or any other veggie, it's time to get on board. They are so nice to have on hand because you can use them on so many different dishes, and they really add great flavor and crunch! Use them on tacos, sandwiches, burgers, avocado toast, salads, etc, etc, etc.

For me, tacos just aren't complete without a sauce. For this one we're making a cilantro and lime sauce that is packed full of flavor. This paired with the onion and goat cheese (yeah, we're putting goat cheese on these babies) will seriously knock your socks off.

For the steak, I went with the simple and straight forward skirt steak. This baby is great for tacos, fajitas and anytime you want a quick steak fix. All it needs is a little oil, salt and pepper and to sear on a grill or pan for a few minutes.

Grill up some tortillas, crumble the goat cheese and spread this feast amongst friends. Or eat all of them on your own and claim it's due to pregnancy, WHATEVER.

Not Your Average Steak Taco

Makes 8 tacos


Pickled Onions

1 red onion, peeled and thinly sliced
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup champagne vinegar, or white wine vinegar or rice vinegar or apple cider vinegar

Cilantro Lime Sauce

1 bunch cilantro
Juice of 1 lime
1 garlic clove
1/2 jalapeƱo, seeds and stems removed
1/2 teaspoon salt
1 teaspoon olive oil


2 - 1/2 pound pieces of skirt steak
Olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper

Rest of Tacos

8 corn tortillas
Goat cheese, crumbled


  1. Start by pickling your onions so they can sit in the fridge while you finish the rest. In a bowl, combine the vinegar, sugar and salt and mix until dissolved. Place your thinly sliced onions in a strainer and pour boiling water over them. After, place the onions in the bowl and toss in the vinegar. Pour into a jar or container and let sit for at least 30 minutes before using.
  2. For the cilantro lime sauce, combine all ingredients in a blender until smooth and pourable.
  3. Heat the grill or a skillet over high heat. Season the steaks with salt and pepper and rub down with olive oil. Sear on both sides until browned, about 3-4 minutes. Skirt steak is best cooked to medium-rare. Remove the steak from the heat and wrap in tin foil to rest.
  4. Grill or heat the corn tortillas. If you're using your stove, heat them one-at-a-time in a dry skillet over medium heat and then immediately place in tin foil. Keep them wrapped in tin foil until ready to assemble tacos.
  5. Assemble your tacos! Lay out your tortilla and top with sliced steak, pickled onions, cilantro lime sauce and crumbled goat cheese. Stick them in your pie hole and give thanks for the existence of tacos.

Happy weekending, pals!