Tacos

1 Pick a protein

• Skirt steak ¾ lb Seared 2–3 minutes a side in a smoking pan, rested 5, sliced thin across the grain.
• Shrimp ½ lb Seared 1–2 minutes a side.
• Black beans 1 can, drained No meat. Warmed in a small pan, 5 minutes.

2 Pick a flavor

• Smoky Charred tomato salsa + lime A spoonful of the salsa, lime squeezed over. How to make the charred tomato salsa →
• Sweet and sharp Peach + lime + flaky salt Sliced ripe peach, lime, salt. A few rings of jalapeño if you want heat.
• Cool Greek yogurt + cucumber + mint Grated cucumber stirred into salted yogurt, mint torn in.

You'll need

• 12 corn tortillas — two per taco
• 1 ear of corn, kernels cut off
• 1 lime
• Olive oil and salt

Plus your protein and your flavor.

Make it

Tap a step when it's done.

1. TortillasWarm the tortillas in a dry pan until they blister in spots. Stack them under a towel.
2. 3 minChar the corn kernels in the same dry pan until they blacken in spots. Salt them.
3. 2–3 min a sideSteak: salt it, sear in a smoking pan with a little oil, and don't move it. Shrimp: 1–2 minutes a side. Beans: warm through.
4. Rest 5 minSteak: rest it 5 minutes, then slice thin across the grain — that's what makes skirt steak tender.
5. FinishTwo tortillas, protein, corn, then your flavor. Lime last.

Leftovers

Leftover steak goes into tomorrow's rice bowl.