Mexican Street Tacos
Savor the authentic flavors of Mexican street food with these delicious and easy-to-make tacos.
Ingredients
🌮 12 small corn tortillas
🥩 1 lb flank steak or skirt steak
🧂 1 teaspoon salt
🌶️ 1 teaspoon black pepper
🧄 2 cloves garlic, minced
🍋 Juice of 1 lime
🧅 1/2 cup finely chopped white onion
🌿 1/2 cup chopped fresh cilantro
🍋 Lime wedges, for serving
🛢️ 2 tablespoons vegetable oil
Equipment
• Grill or skillet
• Mixing bowl
• Knife and cutting board
• Tongs
Prep Time
20 minutes (plus marinating time)
Cook Time
10 minutes
Calories & Macros (per serving)
Note: Nutritional values are approximate and can vary based on specific ingredients and serving sizes.
• Calories: 200
• Protein: 15g
• Carbohydrates: 15g
• Fat: 8g
Instructions
1. Marinate the Steak
o In a mixing bowl, combine minced garlic, lime juice, salt, and black pepper.
o Add the steak, ensuring it's well-coated with the marinade.
o Cover and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
2. Cook the Steak
o Heat a grill or skillet over medium-high heat and add vegetable oil.
o Remove the steak from the marinade and cook for 4-5 minutes per side, or until desired doneness.
o Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
3. Warm the Tortillas
o In the same skillet or on the grill, warm the corn tortillas for about 30 seconds per side until pliable.
4. Assemble the Tacos
o Place sliced steak onto each tortilla.
o Top with chopped white onion and fresh cilantro.
o Serve with lime wedges on the side for squeezing over the tacos.
Cooking and Serving Tips
• Variations: Add toppings like diced tomatoes, avocado slices, or a drizzle of salsa for extra flavor.
• Serving Suggestions: Pair with Mexican rice and refried beans for a complete meal.
• Storage: Store any leftover steak in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Enjoy your authentic Mexican Street Tacos!
