I found these cute little street taco size tortillas at the store and just couldn’t resist making some Steak Street Tacos! What is it about great food in small packages anyway?
Servings : 4
Ingredients
Steak
- 2 lbs flank steak
- 2 Tbsp juice from jalapeno jar
- 1 Tbsp bottled minced garlic
- 1/2 cup cilantro fresh, chopped, plus more if desired for garnish
- 2 Tbsp orange juice
- 2 Tbsp lemon juice
- 2 Tbsp lime juice
- 2 Tbsp apple cider vinegar
- 1/3 cup avocado oil
- 1 tsp kosher salt
- 1/4 tsp pepper
- 1/4 cup worcestershire sauce no sugar listed in ingredients, see notes
- 1/2 cup Bragg Liquid Aminos
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp Chili Powder
Tacos
- 16 corn tortilla street taco sized
- 6 oz pico de gallo
- 2 Tbsp cilantro fresh, chopped
- 4 oz cojita cheese crumbled
- 6 oz guacamole see notes
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Instructions
Steak
- Combine all ingredients in a large zip top plastic bag, or in a 13X9 glass baking dish (do not use metal.) Refrigerate 1-8 hours.
- Preheat grill over medium heat. Grill on medium low 4-5 minutes per side, or until steak has reached desired doneness. Remove from heat and let stand 5 minutes before slicing. Slice into thin strips.
- Arrange steak, guacamole, pico de gallo, cheese, and additional cilantro on warmed tortillas.
As a freezer meal
- Combine all ingredients except garnish in a large zip top plastic bag. Freeze until ready to use.
- To cook after freezing, thaw completely and proceed as directed above.
Notes
We used The Wizard's brand worcestershire sauce for testing purposes.
Use this guacamole recipe if you want to make these amazing.
Tried this recipe?Let us know how it was!
Comments (1)
Perfect summer meal!!