Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Angry Tacos

Dinner, MeatsTove Balle-PedersenComment
Angry Tacos

Angry Tacos

One of my husbands favorite dishes at Calafia  (the restaurant owned by one of Googles former head chefs) was their "very angry Tacos." Sadly they took it off the menu, so we had to come up with our own take on it. The thing making the taco angry is the diced habanero, a very strong chili. Habanero chili is rated to 100,000 - 350,000 on the Scoville scale.

I love this taco dish, it's easy to make and so taste- and colorful. You are in charge of how angry or spicy you want the tacos. Normally I won't add any habanero - I have no dead wish.

Serves 4-5.


  • 12  corn tortillas, 6-Inch
  • One 2-Pound Flank Steak (About 1 ½ Inches Thick), fat trimmed


  • ½ cup fresh cilantro, finely chopped
  • ¼ cup packed dark brown sugar
  • 3 tablespoons canola oil
  • 3 tablespoons soy sauce
  • 1 tablespoons sesame oil
  • 2 large garlic cloves, minced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground coriander


  • ½ head napa cabbage
  • 1 large carrot
  • 8 scallions 
  • 1 handful fresh cilantro 


  • 1-2 habanero chilies minced


Marinate the steak. In a bowl, whisk the cilantro, brown sugar, canola oil, soy sauce, sesame oil, garlic, jalapeños, black pepper, and coriander to blend well. Reserve ¼ cup of the marinade for dressing the slaw. Pour the rest of the marinade into a ziplock bag and place the steak in the  marinade and turn to coat. Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 1 day, turning occasionally. 

Prepare an outdoor grill for medium-high cooking over direct heat.

Remove the steak from the marinade (and discard the marinade) and grill, turning halfway through cooking, for a total of about 10 minutes, until the meat is medium-rare. Transfer the steak to a cutting board and let stand for 5 to 10 minutes. Slice the steak across the grain to serve it.


Part the napa cabbage lengthwise and slice it crosswise

Peel the carrot and julienne it. Thinly slice the scallions, and chop the cilantro.

Dress the slaw with the saved marinade.



Heat the tortillas and fill the tortillas with slaw and the meat, top the taco with the minces habanero for spiciness.

You can add guacamole to the taco as well.