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LIME-STEAK TACOS with TOMATILLOS, ENDIVE, and BLUE CHEESE
This was a loose interpretation of a recipe found in Nuevo Tex-Mex by David Garrido and Robb Walsh, a great book of Tex-Mex and Southwestern dishes I picked up a couple years ago. I absolutely adore blue cheese, it's one of my favourite single ingredients, and who doesn't love a nice strip of lean steak in a taco? The great thing about recipes like these is they only need to be tweaked slightly to make them enchiladas, chilaquiles, or just about any other Mexican dish. Don't be scared of the word endive in the recipe, it tastes like a mild lettuce but it has a great texture that lends itself very well to tacos. This recipe calls for soft taco shells because that's my preference - there's absolutely no reason you can't use a hard shell if you like them best!

Place your steaks in a tight-fitting dish and sprinkle with ground Coriander, Ancho Chili powder, and a few drops of Habanero hot sauce on each. Coat with the lime juice, seal tightly, and marinate in your fridge for at least 4 hours but preferably overnight. Heat your grill and cook the steak to your preference while seasoning them with salt and ground pepper. Serve with the crumbled Blue Cheese, chopped Tomatillos, sliced Endive, and Green Sauce.

Makes 4 tacos

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