Ethiopian Tacos

Kids in one of the world's poorest nations will be grateful if you visit the event space called 3015 at Trinity Groves next week in Dallas. Chefs and Seeds will bring together food from several chefs to raise funds for a school and community center in Ethiopia.

Chef Anastacia Quinones from Kitchen LTO joined Good Day to make the dish she'll be serving at the event.

Ethiopian Cofee Rubbed Flank Steak Tacos

Flank Steak Rub:
¼ cup Ethiopian Coffee
3 tbs salt
½ tsp ground Coriander
¼ tsp Garlic powder
8 oz flank steak
2 tbs oil

Cabbage Slaw:
2 cups sliced green cabbage
2 cloves minced garlic
½ bunch chopped cilantro
1 sliced jalapeno
½ tsp salt
1 tsp turmeric powder
2 tbs oil

3 tortillas


Mix together all dry ingredients for rub in a bowl.   Spread generously on flank steak and let sit.

Add oil to saute pan an d turn heat to medium high.  Add garlic and sliced jalapeno to pan.  Sear for a few minutes or until soft.  Add cabbage, turmeric and salt.  Cook cabbage until soft.  Add chopped cilantro and set aside. 

Add oil to separate pan on high heat.  Sear the steak for 2 to 3 minutes.  Using tongs, flip to the other side and sear another 2 to 3 minutes.  Remove from pan and allow to rest for 5 minutes.  Slice meat against the grain and place 2 to 3 slices on the tortilla.  Garnish the taco with the cooked cabbage slaw. 


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