After Shock Media

Skip seasoning pack, ground beef, hard taco shells, lettuce, tomatoes (out of season yuck). If you will add cheese pick up some chihuahua cheese, or at least some Monterey jack cheese which is close.

Add 2-3 heavy limes, 1 large purple onion, 2 bunches cilantro, head of garlic, 2 jalapenos, 1 serrano pepper, 1 bunch parsley, 1/2 lb of skirt or flank steak, some fresh corn tortilla's (soft) or some small flour ones.

In a blender toss 3-4 cloves garlic (skin on is fine), 1 bunch parsley, 1 bunch cilantro, the jalapeno, the serrano, a pinch of salt, couple grinds of pepper, and juice from the limes. Blend it up. If it is to thick add a little oil to make it almost a workable paste.

Take your skirt or flank steak, cut it length wise into about 2-3 inch wide but long strips (8-10 inches long). Dry it off and then rub your herb paste all over it. Coat all sides. Let this just sit for 20-30 minutes.

While that is sitting. Slice your purple onion super thin. Slice the remaining jalapeno thin too. Lightly coat in oil, add a pinch of salt, and then barely cover with red wine vinegar. Let that sit.

Heat up some cast iron pan or grill pan or hell outdoor grill. Let it get HOT!
Rub all of the herb paste off of the meat strips. Lightly oil the pan (it may smoke), add the meat and leave alone 2 minutes per side. Flip to each side, which there will be 4 sides - you may need to hold or prop them up for the small sides. Remove from heat and let it sit on cutting board.

Warm up tortilla's over direct flame, or in dry pan.

Slice meat across the grain super thin. Add to tortilla's, top with some of the pickled onion/jalapeno mixture. Feel free to add any additional toppings like cheese or avocado.

If you want the beans, sour cream, etc. Well those can be side dishes.

PS this takes about 30 minutes, just like crappy taco's.

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