"Street-Style" Tacos

"Street-Style" Tacos
Contributor
Syrah Gilley

"Street-Style" Tacos

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.

2
Servings
594
Calories Per Serving
Deliver Ingredients

Notes

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

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.

Nutritional Facts

Total Fat
34g
49%
Sugar
1g
1%
Saturated Fat
12g
50%
Cholesterol
209mg
70%
Carbohydrate, by difference
5g
4%
Protein
68g
100%
Vitamin A, RAE
26µg
4%
Vitamin B-12
7µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
98mg
10%
Choline, total
139mg
33%
Fiber, total dietary
1g
4%
Folate, total
19µg
5%
Iron, Fe
11mg
61%
Magnesium, Mg
84mg
26%
Manganese, Mn
1mg
56%
Niacin
15mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
426mg
61%
Riboflavin
1mg
91%
Selenium, Se
76µg
100%
Sodium, Na
179mg
12%
Water
144g
5%
Zinc, Zn
19mg
100%

Taco Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Taco Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Taco Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère with meat- and bean-based dishes; viognier or grüner veltliner with seafood dishes.