Mexican Street Tacos
Whether you’re celebrating National Taco Day on October 4th, or any Taco Tuesday, these mini-masterpiece mouthfuls of marinated skirt steak will conjure up memories of the best Mexican Street Tacos you’ve ever tasted.
Whether you’re celebrating National Taco Day on October 4th, or any Taco Tuesday, these mini-masterpiece mouthfuls of marinated skirt steak will conjure up memories of the best Mexican Street Tacos you’ve ever tasted.
2 rating
4
15 minutes
15 minutes
Whether you’re celebrating National Taco Day on October 4th, or any Taco Tuesday, these mini-masterpiece mouthfuls of marinated skirt steak will conjure up memories of the best Mexican Street Tacos you’ve ever tasted.
2/3 cup extra-virgin olive oil
1/3 cup soy sauce
2 tablespoons fresh lime juice
3 cloves garlic, diced
3 tablespoons brown sugar
1/2 teaspoon crushed red pepper
a few grinds of black pepper
2 pounds skirt steak, cut into 1/2-inch pieces
12 corn tortillas
chopped fresh cilantro
Pico de Gallo salsa
tomatillo salsa
guacamole or sliced avocado
diced red onion
fresh lime wedges
Add all ingredients to your Whiskware™ Dressing Shaker or Whiskware™ Sauce Mixer and shake well. Pour over skirt steak in an airtight container and let marinate, refrigerated, overnight.
Preheat a large skillet and cook steak over medium-high heat to desired degree of doneness.
Warm tortillas in a cast-iron skillet over medium-high heat for 20-30 seconds on each side. Plate tortillas, add a portion of steak to each taco, and finish with toppings of choice.
WHIP THIS UP WHEN…
Tuesday or any day, you can’t go wrong when you reach for Tacos.
DON’T FORGET…
It’s easy to make tasty, tangy, tantalizing dressings and marinades from scratch with the Whiskware™ Dressing Shaker andthe Whiskware™ Sauce Mixer.