I love tacos any day of the week, but Taco Tuesday just hits differently! And to boot, this year the annual celebration of Cinco de Mayo lands on a Tuesday . . . if that’s not the perfect day for a taco I don’t know what is!
Since I have had a lot more time to experiment in the kitchen recently, I wanted to step outside my taco comfort zone and try the more authentic route by ditching the frozen ground beef and breaking out the tortillas and cilantro! Cue this delicious Mexican Street Tacos recipe courtesy of blogger Damn Delicious!
These tacos are so quick and easy to make (and that comes from someone with next to no skill in the kitchen) and has completely changed the game for me and taco night!
Ingredients:
2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges
Directions:
1. In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin, and oregano.
2. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
3. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5 – 6 minutes, or until desired doneness.
4. Serve steak in tortillas, topped with onion, cilantro, and lime.
