Manageability – No Big Deal for a Big Deal Taco
There’s a couple ways to prepare a steak taco. You can doll it up with a bunch of pomp and frills like a Victorian count, using shredded lettuce and cheddar cheese to hide the fact that the steak is poorly seasoned, or you can make the Damn Delicious Mexican Street Taco like a winner. I suggest the latter.
“Damn delicious” is right. A good steak taco only needs a little pico and some cotija cheese to compliment the meat, because this protein is perrrrrfectly seasoned. You get the cumin, chili powder, and soy coming through while the acid of the lemon and lime bring out the flavors from the marinade. And these have a very authentic feel, so long as you let the meat soak. Not too much prep for a traditional and fantastic taco.
Eat these.
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
- 4 gallons of milk (just kidding)
Directions
- In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
- 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.
- 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.
- Serve steak in tortillas, topped with onion, cilantro and lime.