Grilled steak soft tacos with caramelized onions and salsa fresca

These tacos are not quite authentic Mexican, but much closer than typical American tacos. And much healthier without the ground beef, iceberg lettuce, and cheese!

I had previously grilled some steak and vacuum sealed and froze two portions for later use. I just took one vacuum sealed portion from the freezer and placed it directly in the 133°F sous vide machine for about 45 minutes. I then thinly sliced it for serving.

Meanwhile, slice an onion into uniform slices. Heat a non-stick sauté pan over medium high heat, add olive oil, and the onions. Cook until softened, then reduce the heat to medium low and continue to cook until caramelized, stirring frequently.

The salsa fresca is my usual recipe with tomato, onion, jalapeño, garlic, cilantro, lime juice, and salt. It needs to rest for a half hour before using it, but don't make too much since it's best served fresh. And beware: it's spicy!!!

The flour tortillas were store-bought, and I wrapped them in foil and heated them in the oven at 325°F for 15 to 20 minutes.

Served with some corn tortilla chips, more salsa fresca, and a beer.