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"Street-Style" Tacos Recipe
Jul 18, 2012 @ 4:35 PM
Posted by
Daily Value: 52%
Servings: 2
High-Fiber
Posted by
Nutrition
Cal/Serving: 1,038Daily Value: 52%
Servings: 2
High-Fiber
| Fat | 61g | 94% |
| Saturated | 16g | 80% |
| Trans | 2g | 0% |
| Carbs | 74g | 25% |
| Fiber | 19g | 74% |
| Sugars | 12g | 0% |
| Protein | 57g | 114% |
| Cholesterol | 147mg | 49% |
| Sodium | 2565mg | 107% |
| Calcium | 192mg | 19% |
| Magnesium | 194mg | 48% |
| Potassium | 1963mg | 56% |
| Iron | 9mg | 51% |
| Zinc | 16mg | 108% |
| Vitamin A | 3434IU | 69% |
| Vitamin C | 117mg | 195% |
| Thiamin (B1) | 0mg | 26% |
| Riboflavin (B2) | 1mg | 53% |
| Niacin (B3) | 16mg | 82% |
| Vitamin B6 | 2mg | 94% |
| Folic Acid (B9) | 165µg | 41% |
| Vitamin B12 | 6µg | 93% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 7mg | 34% |
| Vitamin K | 64µg | 81% |
| Fatty acids, total monounsaturated | 34g | 0% |
| Fatty acids, total polyunsaturated | 6g | 0% |
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Syrah Gilley
This is a riff off of my mother's weekly taco recipe that, with a few tweaks, becomes "street-style" and authentic, with a spicy marinade that is later translated into a sauce.
INGREDIENTS
- 1 pound skirt steak
- 1 red bell pepper, thinly sliced
- 1 medium Spanish onion, sliced
- 1/2 jalapeño, finely diced
- 1 tablespoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chopped fresh oregano
- Kosher salt and pepper, to taste
- Olive oil
- 8 corn tortillas
- Freshly grated Parmesan
- 1 shallot, finely sliced
- 1 tablespoon red wine vinegar
- 1 avocado, diced
- 1 tablespoon lime juice
- 2 tomatoes, diced
- 1 bunch fresh cilantro, leaves picked and stems removed
DIRECTIONS
Place the skirt steak, bell pepper, onion, jalapeño, cumin, salt, pepper, and oregano with 3 tablespoons olive oil into a large zip top bag and marinate for 2-4 hours.
Pour 1 tablespoon olive oil into a small skillet on medium, add 1 tortilla. After approximately 30 seconds, flip the tortilla and fold in half.
Lightly brown each side of the folded tortilla in the pan and remove to a plate lined with paper towels. Immediately sprinkle Parmesan onto the upward face of the tortilla. Repeat with the other 7 tortillas.
Add the shallot to a bowl with red wine vinegar and ½ teaspoon salt, allow to lightly pickle until tacos are served.
Toss diced avocado with lime juice, salt, and pepper to taste.
With a large skillet on medium high, add the steak and cook 2 minutes per side. Remove and allow to rest for 5 minutes.
Add the rest of the marinade into the large skillet and sauté, stirring continuously, for about 5 minutes. Thinly slice steak and combine with cooked marinade. Assemble tacos with steak, pickled shallots, avocado, tomatoes, fresh cilantro, and a squeeze of fresh lime juice.
Recipe Details
Servings: 2Notes and Substitutions:
Click here to read more recipes from Syrah's blog The Pièce de Résistance
