Don’t get me wrong, the traditional tacos I had growing up hold a special place in my heart…especially when they’re done well. To this day, I still remember the traditional tacos my first girlfriend’s mom used to make. They were fantastic…those were traditional tacos done right! To this day, I don’t know exactly what she did that made them so good, but I need to ask her. I do know we never made them at home quite like that.
I had a similar reaction when I first tried street tacos. Yes, they’re tacos…but they’re so much more. A couple of things really stand out about street tacos. First, they’re a little smaller…and being a person who loves trying a taste of many different things, this works well in my world. Second, there is a focus on the meat…which means it’s got to taste great!
That’s the heart of this recipe…a great marinade. The citrus really accentuates the great tasting meat while helping to make a traditionally tough piece of meat extremely tender and moist.
Third, corn tortillas! I’ve never been a huge fan of corn tortillas until I realized that you need to heat them…and if you get them just a touch crispy on one side, even better. Now, they really are my go to shell for tacos. For this recipe, look for the “street taco” size.
I can’t wait for you to get grilling! With Cinco de Mayo coming up and with there being an opportunity for “Taco Tuesday” every week, there’s never a better time than now! (Side note: How did Taco Tuesday come about anyway? Let me know if you know.)
If you want to post a pic of your street tacos on Instagram, please tag us (@tinykitchenTV)! I love seeing your Tiny Kitchen Big Taste creations!
Cinco de Mayo Street Tacos
Ingredients
SO WHAT YOU'RE GONNA NEED IS:
- 1/2 lb. Skirt Steak (or Flank, Flat or Carne Asada Steak)
- 8 Corn Tortillas
- 1 medium Onion
- 1 bunch Cilantro
- 4 Tablespoon Cotija Cheese (or Queso Fresco)
- 1/2 cup Orange Juice
- 2 Limes
- 1/4 cup Olive Oil
- 6 cloves Garlic
- 1 teaspoon Cumin
- 1/2 teaspoon Dried Oregano
- 1/21 teaspoon Salt
- 1/4 teaspoon Pepper
Instructions
Marinate the Meat
- Place Meat in a resealable plastic bag with a few stems of Cilantro.
- In a glass measuring cup or any jar with a spout, combine Orange Juice, Lime, Olive Oil, Cumin, Oregano, Salt, Pepper, 1/2 sliced Onion, pressed/minced Garlic. Stir.
- Pour marinade mixture into the resealable plastic bag. Remove excess air, seal and let the meat marinate a minimum of 2 hours. Note, you can even let marinate in the fridge for up to 2 days.
Make the Tacos
- When you’re ready to make the tacos, prepare the toppings by dicing the remaining 1/2 onion and slicing wedges of lime. Set aside.
- Place a little oil and the marinated meat in a grill pan over medium heat. Let grill for about 2-3 minutes on each side. Remove and place on a plate.
- Let the meat rest for about 5-10 minutes.
- Depending on your preference, cut the meat in strips or dice it
- Heat the corn tortilla for about 30 seconds on the grill and place on a plate.
- Top tortilla with the meat, onion, crumbled Queso Fresco and a squeeze of lime. Note, you can top with other goodies like salsa or guacamole…but they’re great on their own.
Leave a Reply