"Street-Style" Tacos Recipe


Nutrition

Cal/Serving: 1,044
Daily Value: 52%
Servings: 2

High-Fiber
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat61g94%
Saturated16g80%
Trans2g0%
Carbs75g25%
Fiber19g76%
Sugars13g0%
Protein57g114%
Cholesterol147mg49%
Sodium1388mg58%
Calcium202mg20%
Magnesium198mg49%
Potassium2031mg58%
Iron9mg52%
Zinc16mg109%
Vitamin A4112IU82%
Vitamin C120mg201%
Thiamin (B1)0mg27%
Riboflavin (B2)1mg54%
Niacin (B3)16mg82%
Vitamin B62mg96%
Folic Acid (B9)173µg43%
Vitamin B126µg93%
Vitamin D0µg0%
Vitamin E7mg35%
Vitamin K96µg120%
Fatty acids, total monounsaturated35g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Syrah Gilley


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.

3.6
Ratings20

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: 2

Notes and Substitutions:

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



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1 Comments

Carol Lynn's picture

Looks & sounds delish! I've never quite known what to do with a skirt steak but NOW I DO! Thanks for the inspiration!

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