INGREDIENTS
1 lb
Skirt or flank steak
1/2 cup
Cilantro leaves with, fresh stems tender
4
Radishes
1/2
Serrano chile or jalapeno
2 tbsp
Lime juice, fresh
1
Kosher salt and freshly ground black pepper
2 tbsp
Vegetable oil
8
Corn tortillas
2 oz
Queso fresco or cotija cheese
2
Spring onions or 4 scallions, white and pale-green parts only, thinly sliced