Surf 'n' Turf Tacos Kerry Simon   From Every Day with Rachael Ray June-July 2008 SERVES 8 Prep Time: 20 min Cook Time: 20 min 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 Salt 1 pound trimmed skirt steak, cut crosswise into 1/2-inch strips 6 tablespoons vegetable oil 1 pound red snapper fillets, cut crosswise into 1/2-inch strips Pepper 1 cup store-bought guacamole, plus more for serving One 16-ounce jar salsa, for serving 1. 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. 2. Preheat the oven to 250°. Spread the tortillas on a baking sheet, cover with foil and warm in the oven for 10 minutes. 3. Meanwhile, in a large bowl, whisk the garlic powder, paprika, cumin, chili powder and 2 teaspoons salt. Add the steak, tossing to coat. 4. 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. Cook, in the skillet, turning once, until golden, about 5 minutes. 5. 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.

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