Cambozola Street Tacos

“Cambozola and our dry Rosé of Sangiovese may sound odd, but the subtleness of this brie-style blue cheese and the bright acidity of the Rosé are really a great complement to one another; add in the spiciness from the other ingredients and you get a terrific light warm weather dish.”
– Robynn Chapman, Wine Club & Hospitality Assistant

– Serves 6 to 8 –


1.5 lbs. Tri-tip or flank steak
1 envelope taco seasoning
1 small purple cabbage, roughly chopped
½ cup cilantro
1 jalapeño, small dice
1 bunch radish, thinly sliced
3 stalks green onion, thinly sliced
1 wedge Cambozola cheese, thinly sliced
1 package mini flour tortillas
1 cup sour cream
1 lime
Salt and pepper to taste

Method of Preparation:
Rub the meat of your choice with roughly ¾ of the envelope of taco seasoning, then let sit while you preheat your grill. Over high heat, sear both sides of the meat for 1-2 minutes. Reduce the heat to medium and grill the meat to your desired doneness, approximately 15 minutes per side for medium-rare depending on thickness. Let the meat rest for approximately 10 minutes before slicing thinly against the grain.

While your meat is grilling, roughly chop about ½ of the cabbage and a ½ cup of cilantro. Thinly slice the radish, green onion and Cambozola cheese. Deseed the jalapeño and dice into small pieces. Zest ¾ of the lime before cutting into wedges.
Mix the lime zest and juice from two wedges into the sour cream, add salt and pepper to taste. Once mixed, add water in small amounts until the sour cream reaches a drizzly consistency.

If desired, lightly grill one side of your flour tortillas until they are a little crispy.

To assemble, place 3 or 4 flour tortillas on a plate. Layer the meat, Cambozola, cabbage, radish, jalapeño, and green onion. Drizzle with sour cream and garnish with cilantro. Add a squeeze of lime from the remaining wedges over the top for extra zip!