Description
These Mexican street tacos feature marinated flank or skirt steak, grilled to perfection and served in warm corn tortillas. Topped with fresh cilantro, diced onions, and a squeeze of lime, they make for a delicious and easy meal perfect for any gathering.
Ingredients
Scale
- 1 lb of flank steak or skirt steak
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup chopped fresh cilantro
- 1 cup diced onions
- 1 lime, cut into wedges
- 1 cup salsa (your choice of mild or spicy)
- Optional: sliced radishes and avocado for garnish
Instructions
- In a large bowl, combine the olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well to create a marinade. Add the flank or skirt steak to the bowl, ensuring its well-coated with the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- If youre using a grill, preheat it to medium-high heat. If youre using a skillet, place it over medium-high heat and allow it to get hot. You can add a little oil to the skillet to prevent sticking.
- Once the grill or skillet is hot, remove the steak from the marinade and place it on the grill or skillet. Cook for about 4-5 minutes on each side for medium-rare, or longer if you prefer it more well-done. The internal temperature should reach 130°F for medium-rare and 145°F for medium.
- After cooking, transfer the steak to a cutting board and let it rest for about 5-10 minutes. This allows the juices to redistribute, making the meat more tender and flavorful.
- While the steak is resting, warm the corn tortillas on the grill for about 30 seconds on each side or in a dry skillet over medium heat. Warming the tortillas makes them more pliable and enhances their flavor.
- After the steak has rested, use a sharp knife to slice it against the grain into thin strips, about 1/4 inch thick.
- Take a warm tortilla and place a few slices of the grilled steak in the center. Top with diced onions and chopped cilantro. Add salsa on top if desired.
- Squeeze a wedge of lime over the assembled taco for a burst of freshness.
- Add sliced radishes and avocado on top for extra crunch and creaminess (optional).
- Serve the tacos on a platter with extra lime wedges and salsa on the side for guests to customize their tacos.
- Gather your friends or family around the table and enjoy these delicious tacos together.
Notes
- Choosing the Right Meat: Flank steak and skirt steak are traditional choices for street tacos. You can also use chicken, pork, or grilled vegetables for a vegetarian option.
- Marinating Time: Marinating the steak overnight will yield even more flavor.
- Tortilla Options: Corn tortillas are traditional, but flour tortillas can be used as well.
- Salsa Varieties: Experiment with different types of salsa to find your favorite combination.
- Prep Time: 30 minutes
- Cook Time: 15 minutes