street tacos

Happy Cinco de Mayo!!!
The beauty of street tacos is that they can be filled with just about anything because any kind of meat tastes good inside a corn tortilla & topped with cilantro, onions, and tomatoes. In fact, I'm pretty sure there are street tacos in TJ that are filled with stuff that wouldn't even qualify as meat in the States.

But sometimes you want real, honest-to-goodness, marinated steak street tacos. And that's why I copied this recipe from Mission Tortillas (don't get me started on how cheesy it is to copy a street taco recipe from a gringo company like that - but it's honestly a really good recipe). I didn't follow the directions for cooking the meat; my process is below. But the marinade was perrr-fect.


2 pounds flank or strip steak
12 corn tortillas
2 cups avocado lime slaw
1 cup fresh cilantro

for marinade:
1/2 white or brown onion, diced
1/2 cup diced scallions
3 garlic cloves, chopped
1 cup chopped fresh cilantro
1 T salt
1 t oregano
1 t cumin
1 t chicken bouillon
1 t teaspoon
1 T white wine vinegar or cooking sherry
1 T fresh lime juice

at least 3 hours ahead:
1. Combine all marinade ingredients in blender and puree.
2. Slice steak into large strips about 1/2 inch wide.
3. Place steak strips and marinade in zipper bag; refrigerate for at least 3 hours before cooking.

dinner time:
1. Pre-heat grill to medium-high.
2. Remove steak slices directly to grill. Grill 2 minutes per side for medium doneness.
3. Remove steak from grill. Slice across the grain into 1-inch pieces.
4. Meanwhile, heat tortillas on grill for 1 minute per side until just soft and hot enough to serve.
5. Top with avocado lime slaw and extra cilantro, or pico de gallo.