This recipe just appeared in the Dallas Morning News and I decided to try it.
The article was by one of my favorite special contributors... Tina Danze.
Her articles are always a sign of the times and her research is excellent as well as the recipes she presents.
This article talked about food trucks "peddling Asian tacos".
To read more about a favorite food truck named "Nammi", please go to their website...
http://nammitruck.com/

The marinade is absolutely delicious. (Allow time for the meat to marinate.)

2 cloves GARLIC, minced
1 tsp. SALT
1/4 C. LIME JUICE
1 1/2 tsp. grated GINGER ROOT
2 tsp. FISH SAUCE
1/2 tsp. CHILI-GARLIC SAUCE
2 tbsp. VEGETABLE OIL

1 1/2 lb. SKIRT STEAK

18 warm CORN TORTILLAS

1/2 c. CILANTRO LEAVES
1 CUCUMBER, seeded and sliced into sticks
2 JALAPENOS, sliced as thin as possible.
1/2 RED ONION, thinly sliced

Pickled Carrots and Cabbage (recipe follows)

Spicy Mayo (recipe follows)

In a large bowl, mash together the minced garlic and salt, forming a paste.
Whisk together the garlic paste, lime juice, ginger, fish sauce, chili-garlic sauce and oil to make a marinade.
Put marinade and steak in a zip-lock bag and marinate at least an hour.
Grill the meat in a grill pan or on the grill, or under the broiler until medium rare.
Transfer to a cutting board and let stand for 10 minutes before slicing.

Serve on the tortillas topped with cilantro, a cucumber spear, sliced jalapeno, red onion, pickled carrots and cabbage, to taste.
Top with spicy mayo.

Makes 6 servings.

Pickled Carrots and Cabbage:
Cut 3 carrots into 2 1/2 inch long, 1/4 inch wide sticks and set aside.
In a microwave-safe bowl, combine 2/3 c. white vinegar with 1/3 c. sugar, 1/2 tsp. salt and 1/2 c. water.
Heat for 30-40 seconds. Whisk until the sugar is dissolved.
Soak the carrots in the mixture for about 50 minutes, then remove and reserve the liquid.

Thinly slice 2 1/2 c. Napa cabbage.
Toss the cabbage with the reserved liquid and let sit for 5-10 minutes.
Remove cabbage from vinegar mixture.

Spicy Mayo:
Combine 3/4 c. mayonnaise with 2 1/2 tsp. sriracha sauce. Add lime juice to taste and stir together.