Recipe by Chef Iliana de la Vega; recipe and photo courtesy of Kikkoman
Makes 16 tacos
The Marinade:
3 oz. Kikkoman Soy Sauce
1 oz. vegetable oil
1 oz. tequila 100% agave
½ oz. agave syrup
½ t. vanilla pure extract
In a bowl mix all the ingredients for the marinade with a whisk. Reserve.
The Tacos
2 lbs. flank steak
16 ea. white corn tortillas
1½ c. arugula or mixed greens
½ ea, lime, the juice of
4 T. olive oil
½ ea, avocado
1 ea. pineapple slice
½ c. salsa verde cruda
One hour before grilling the meat, marinate the meat in the soy mixture.
Just before serving, make a salad by tossing the mixed greens with the vinaigrette (made of the lime juice and olive oil); season with salt; warm up the corn tortillas.
Grill the meat over a hot grill to the desired doneness (I like it medium rare). Slice the meat against the grain into thin slices.
On top of each tortilla arrange some salad, a piece of pineapple, and a slice of avocado, divide the meat into the tortillas, add salsa on top, and serve immediately.