Cut skirt steak into thin strips against the grain. Cutting the meat while partially frozen will assist in getting thin slices. Place the steak into a bowl and coat evenly with vegetable oil. Liberally apply Pit Boss Korean BBQ Seasoning and toss until evenly coated. Let the meat marinate for at least an hour.
Prepare a very hot skillet. No oil is needed in the pan, the steak is coated in oil. Give the steak a quick sear for approximately 2 minutes on each side and remove from the heat.
Pickled Radish and Carrots:
Cut radish and carrots into strips the size of match sticks and put them into a pickling jar or glass container with tight fitting lid. In a bowl combine sugar, warm water, salt and, white vinegar and stir until the sugar has dissolved. Pour the mixture over the carrot and radish mixture and seal the jar. Refrigerate at least one hour.
Prepare tacos using your favorite taco shells, add the desired amount of steak, top each taco with pickled radish and carrot mixture, diced jalapenos, diced red onion and, cilantro…Enjoy!!!