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
Yield 7-8 street tacos
Whether for Taco Tuesday, Cinco de Mayo or just an ordinary day of the week, these street tacos are the cure for the ordinary taco!
SO WHAT YOU'RE GONNA NEED IS:
- (1/2) lb. Skirt (or Flank, Flat or Carne Asada) Steak: Available Here
- (8) Corn Tortillas: Available Here
- (1) medium Onion: Available Here
- (1) bunch Fresh Cilantro: Available Here
- (1) wheel Queso Fresco or Cotija Cheese: Available Here
- (1/2) cup Orange Juice: Available Here
- (2) limes: Available Here
- (1/4) cup Olive Oil: Available Here
- (6) cloves Garlic: Available Here
- (1) teaspoon Cumin: Available Here
- (1/2) teaspoon Oregano: Available Here
- (1/2-1) teaspoon Kosher Salt: Available Here
- (1/4) teaspoon Black Pepper: Available Here
YOU'LL ALSO NEED:
- Grill or Cast Iron Grill Pan: Available Here
- Juicer: Available Here
- Garlic Press: Available Here
- Resealable Plastic Bag: Available Here
- Tongs (or Fork): Available Here
- Glass Measuring Cup: Available Here
- Sharp Knife: Available Here
Marinate the Meat at least 2 hours in Advance
- 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.)
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