Happy Taco Tuesday! Please teach your children though, it’s OK to have tacos any damn day of the week. Let’s not pigeonhole them any more than they are. This recipe was sent to me from one of my listeners of my little radio show. Her name is Rebecca.
Mexican Street Tacos
2 tablespoons soy sauce
Lime juice squeezed from one lime
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds skirt steak or tri-tip, cut into 1/2-inch cubes
12 street taco tortillas, warmed
Yellow onion, diced
Cilantro, rough chopped
Lime wedges, for squeezing
In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
Serve steak in warmed tortillas, topped with onion, cilantro and lime.
