Kerry Simon'S Addictive Soft Steak Tacos (Fajitas) - cooking recipe

Ingredients

3 1/2 lbs skirt steaks, cut against the grain into strips (a little smaller than your little finger)
20 (4 inch) flour tortillas
1/2 cup canola oil
1 large napa cabbage, cleaned, cut into thin strips, and tossed with the juice of 2 limes (also called Chinese)
For spice mixture
2 teaspoons dried chipotle powder
2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons cumin
3 teaspoons kosher salt, kosher
For salsa
1 jalapeno pepper
1 red onion, sliced 1/4-inch thick
4 plum tomatoes
2 ounces canola oil
1 teaspoon kosher salt, kosher
1/2 bunch cilantro, roughly chopped
3 limes, juice of, fresh
For guacamole
6 ripe Hass avocadoes, halved, pits removed, flesh scooped out and placed in large bowl with the juice of 4 limes
4 plum tomatoes, small diced (about 2 cups)
1 red onion, minced, about 1 cup
1 bunch fresh cilantro, roughly chopped
2 teaspoons kosher salt, kosher
For lime crema
2 cups sour cream
2 fresh limes

Preparation

To make tacos:
Combine spice-mixture ingredients and toss with steak to coat. Set aside. Preheat oven to 300 degrees. Warm tortillas on cookie sheet in oven. Heat two large saute pans to medium-high. When pans are hot, add oil to each pan followed by 1/2 the seasoned meat. Spread meat out evenly and cook without turning while you lay out warm tortillas on a clean work area to get ready for assembly. Cook meat for approximately 3 minutes, turn, and cook for another 3 minutes, stirring occasionally to achieve even coloring. After 3 minutes, turn off heat and allow meat to sit in the pan, becoming just cool enough for you to handle.
To make salsa:
Rub jalapeno, onion, and tomatoes lightly with oil and roast in large saute pan on medium-high, turning frequently until lightly charred all over. Set aside to cool. When cooled, roughly chop and place in a food processor with salt, pulsing until almost smooth but still just a little chunky. Transfer to bowl, add cilantro and lime juice, cover, and refrigerate. (For a milder salsa, use only half the jalapeno).
To make guacamole:
Lightly crush avocados with fork until almost smooth but still a little chunky. Evenly mix in tomatoes, red onion, cilantro, and salt; cover and refrigerate.
To make lime crema:
Whisk 2 cups sour cream together with the juice of 2 fresh limes.
To serve:
Spread 1/2 tbsp guacamole on each warmed tortilla, followed by a large pinch of cabbage. Distribute meat evenly and fold tortillas up end to end. Serve immediately on a large platter with the salsa, crema, guacamole.