"Street-Style" Tacos

Ingredients

  • 1 Pound  skirt steak
  • red bell pepper, thinly sliced
  • 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
  • corn tortillas
  •   Freshly grated Parmesan
  • shallot, finely sliced
  • 1 Tablespoon  red wine vinegar
  • avocado, diced
  • 1 Tablespoon  lime juice
  • tomatoes, diced
  • bunch fresh cilantro, leaves picked and stems removed

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.

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.

Notes

Click here to read more recipes from Syrah's blog The Pièce de Résistance

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