Surf n' Turf Tacos

Every once in a while, I'll pull out all my old cooking magazines I've bought and start perusing to see if there are any recipes that I remember sounding interesting, but never got around to making.

The hubby and I were trying to plan out meals for the week, and were eternally stuck on what we should do, other than our 'Pasta Wednesday.'  Thankfully, I have a pretty good arsenal of cooking magazines, spanning each of the four seasons, so I pulled out a few of my summer-themed magazines to see if anything sounded tasty.

Leave it to Rachel Ray to have a delicious recipe in her magazine. I hate to say that I find her a little over-the-top on her two cooking shows (I don't watch her talk show), but whenever I come across her recipes, I usually find something quick, easy and delicious. Thank goodness for magazines and FoodNetwork.com! I can search her recipes without actually having to watch a whole episode!

These tacos are light, yet filling, and very flavorful, even with the seemingly few spices. We even had some leftovers, which I then made into a breakfast burrito the next morning. Ah-mazing!

Whip up a batch of these for summer, and you won't be disappointed. You might even feel like you took a little trip to somewhere a little more tropical than your backyard or dining room table!

Surf 'n' Turf Tacos

Adapted Slightly From Rachel Ray Magazine

Serves 8

Ingredients

1 small head napa cabbage, chopped

Juice of 6 limes (about 1/2 cup)

2 cups sour cream

Sixteen 6-inch flour tortillas

1 tablespoon garlic powder

1 tablespoon paprika

1 tablespoon ground cumin

1 teaspoon chili powder

1 teaspoon cayenne pepper

Salt

1 pound trimmed flank steak, cut crosswise into 1/4-inch strips

6 tablespoons vegetable oil

1 pound red snapper fillets, cut crosswise into 1/2-inch strips (I used Cod)

Pepper

1 cup store-bought guacamole, plus more for serving

One 16-ounce jar salsa, for serving

Directions

In a large bowl, toss the cabbage with half of the lime juice. In a small bowl, whisk together the sour cream and remaining lime juice. Cover and refrigerate.

Preheat the oven to 250°. Spread the tortillas on a baking sheet, cover with foil and warm in the oven for 10 minutes.

Meanwhile, in a large bowl, whisk the garlic powder, paprika, cumin, chili powder, cayenne pepper, and 2 teaspoons salt. Add the steak, tossing to coat.

In a large skillet, heat 1/4 cup oil over medium-high heat until rippling. Add the steak, lower the heat to medium and cook, turning occasionally, until browned, about 5 minutes. Transfer to a large plate. Add the remaining 2 tablespoons oil to the skillet. Season the fish lightly with salt and pepper (Note: I also added a little cayenne pepper and cumin). Cook, in the skillet, turning once, until golden, about 5 minutes.

Lay the tortillas on a work surface. Spread 1 tablespoon guacamole on each, then top with some of the cabbage. Divide the meat among 8 tortillas and the fish among 8 tortillas. Fold to form tacos. Serve with more guacamole and cabbage, the lime-sour cream and the salsa.