Quick, easy, and authentic street tacos. Street (or "mini") tacos are one of my favorite things to get from our local taco stand back home. When accompanied with all of the fixings and homemade salsa verde, these tacos always hit the spot.
MEXICAN STREET TACOS
INGREDIENTS:
2 tbsp. reduced sodium soy sauce
2 tbsp. freshly squeezed lime juice
2 tbsp. canola oil, divided
3 cloves garlic, minced
2 tsp. chili powder
1 tsp. ground cumin
1 1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges
Salsa Verde:
5 tomatillos, cut into quarters
1/2 bunch fresh cilantro
2 cloves garlic
1/4 onion
3 jalapeños
salt to taste
olive oil
INSTRUCTIONS:
In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, and cumin.
In a Ziploc bag or large bowl, combine soy sauce mixture and steak. Marinate for at least 1 hour up to 4 hours.
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.
Wrap the tortillas in foil and warm them in an oven set to the lowest temperature.
Serve steak in tortillas, topped with onion, cilantro and lime.
Salsa Verde:
Add a few tablespoons of olive oil to a frying pan over medium high heat.
Add in the tomatillos, onion, and jalapeño. Sauté for about 5 minutes.
Add in the garlic cloves and continue cooking until the tomatillos are slightly browned. Then remove from heat.
Pour all of the ingredients into a blender with the cilantro and salt. Blend until you reach your desired consistency. If you want it to be a bit thinner, add a it of water to it.
Enjoy!
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