Tex-Mex Street Tacos

 

 


Image via Beef Loving Texans

Image via Beef Loving Texans

 

SHOP MY KITCHEN SELECTIONS FOR THIS RECIPE

Tex-Mex Street Tacos

Author Chef Tiffany Blackmon

Ingredients

  • 2 pounds flank steak
  • ¼ cup silver tequila
  • 2 tablespoons low-sodium soy sauce
  • 2 cloves garlic minced
  • 1 lime juiced
  • ¼ cup orange juice
  • ¼ cup olive oil
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • 1 jalapeño pepper ribs and seeds removed, finely chopped
  • 1 shallot finely chopped
  • 2 tablespoons cilantro chopped
  • Cotija cheese crumbled
  • 16 corn tortillas
  • Toppings: Minced white onion chopped cilantro. Optional toppings: Cojita cheese, lime wedges, pico de gallo (recipe follows)

PICO DE GALLO (YIELDS 2 CUPS)

  • 4 tomatoes seeded and chopped
  • ½ cup red onion chopped
  • 2 green onions white and green parts, thinly sliced
  • 1 jalapeño pepper ribs and seeds removed, minced
  • ¼ cup cilantro chopped
  • 2 garlic cloves minced
  • 1 lime juiced
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon Kosher salt

Instructions

  • Place tequila, soy sauce, garlic, lime juice, orange juice, olive oil, salt, black pepper, jalapeño pepper, shallot and cilantro in a freezer-proof zip-top bag.  Add flank steak. Seal and marinate 6 hours to overnight in the refrigerator.
  • Preheat gas or charcoal grill to 400°F.
  • Remove meat and discard marinade. Place steaks on oiled grates and grill for approximately 4-6 minutes on one side or until moisture starts to pool on the top and beef releases easily from the grates with tongs. Flip once, grilling on the other side for 4-6 minutes or until internal temperature reaches 145°F with a meat thermometer inserted into the thickest part of the steak. Transfer steaks to a platter and let rest for 3 minutes before slicing against the grain, into ¼-inch thick strips.
  • Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill.
  • Stack 2 tortillas, add beef, toppings and lime juice if desired.
  • Combine pico de gallo ingredients in mixing bowl and toss thoroughly.
  1. Julie says:

    Would this also work with chicken or would I need to make adjustments?

    • Tiffany Blackmon says:

      Hi Julie!
      Yes! I have tried this recipe using 4 boneless, skinless chicken breasts. Reduced the tequila to 2 tablespoons and shorten the marination time to 30 minutes to 2 hours as you will be marinading for flavor and not tenderization. Grill to 160 degrees internal temperature. Let me know your results! Enjoy!!!
      Tiffy

Leave a Reply

Your email address will not be published.

Recipe Rating




Let's Connect On Social