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This is always a favorite with company. It’s fun to eat, has a beautiful presentation, and there’s enough variety to please everyone.
skirt steak, chopped meat, and grilled chicken
soft flour tortillas
crunchy corn tortilla shells
lettuce, cut into thin strips
tomatoes, diced small
pickled red onions
refried beans (I use canned from Trader Joe’s)
1–2 avocados, mashed
3–4 splashes Glicks Soy Sauce
sprinkle of cayenne pepper
sprinkle of Gefen Garlic Powder
sprinkle of chili powder
1 tablespoon Gefen Mayonnaise
Soak the skirt steak in water, then marinate it in oil and teriyaki sauce or Mikee’s Garlic Stir-Fry and Rib Sauce. (Skirt steak is so flavorful that you can just fry it alone too.)
Cook the chopped meat with a taco seasoning spice packet, water, and a little honey or brown sugar. (I like to use the taco recipe from Peas Love & Carrots.)
Use your favorite grilled chicken recipe or spice mix. (I’ve started using Rivky Kleiman’s new line of spices, and it’s great!)
Mix the guacamole ingredients in a bowl.
Slice the steak and chicken into thin strips.
Arrange everything on a large wooden tray, with wooden bowls for the guacamole, pickled onions, and beans, and make it look beautiful!
Props and Styling by Chana Rivky Klein Photography by Hudi Greenberger
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