Street tacos are all about contrast: charred, citrusy steak, a soft corn tortilla, and something fresh and sharp on top. This post has two recipes, the tacos and the pico de gallo that goes with them.
Make the pico first so it has time to sit while the steak marinates.
Carne Asada Street Tacos
4
servings15
minutes10
minutes480
kcalCitrus-marinated skirt steak, seared hot and served on warm corn tortillas with charred corn, onion, cilantro and lime.
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Ingredients
1 1/2 lb 680 g skirt or flank steak
1/4 cup 60 ml fresh orange juice
2 tbsp 2 tbsp lime juice
2 tbsp 2 tbsp olive oil
3 cloves 3 cloves garlic, minced
1 tsp 1 tsp ground cumin
1 tsp 1 tsp chili powder
1 tsp 1 tsp kosher salt
1 cup 165 g sweet corn kernels
12 12 small corn tortillas
1/2 1/2 white onion, finely diced
1/2 cup 8 g chopped fresh cilantro
lime wedges, to serve
Directions
- Whisk the orange juice, lime juice, olive oil, garlic, cumin, chili powder and salt in a shallow dish. Add the steak, turn to coat and marinate in the fridge for 1 to 4 hours.
- Heat a grill or cast iron skillet over high heat until very hot.
- Shake the excess marinade off the steak and cook for 3 to 4 minutes per side for medium-rare.
- Rest the steak for 5 minutes, then slice it thinly against the grain and chop into small pieces.
- While the steak rests, add the corn to the hot pan and cook for 2 to 3 minutes, until charred in spots.
- Warm the tortillas in a dry pan for 20 seconds per side.
- Fill each tortilla with steak and top with corn, onion, cilantro and a squeeze of lime.
Equipment
Cast iron skillet or grill
Chef’s knife
Notes
- Do not marinate for longer than 4 hours. The citrus starts to break down the meat.
- Two tortillas per taco is the street style, and it keeps them from tearing.
Nutrition Facts
- Serving Size: 3 tacos
- Total number of serves: 4
- Calories: 480kcal
- Fat: 21g
- Saturated Fat: 6.5g
- Cholesterol: 105mg
- Sodium: 690mg
- Carbohydrates: 34g
- Net Carbs: 29g
- Fiber: 5g
- Sugar: 3g
- Protein: 39g
The pico de gallo takes ten minutes and keeps for two days, so it is worth making a full batch even if you only need half.
Pico de Gallo
4
servings10
minutes25
kcalFresh tomato salsa with onion, jalapeño, cilantro and lime. Ready in 10 minutes with no cooking.
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Ingredients
4 4 ripe Roma tomatoes, finely diced
1/2 1/2 white onion, finely diced
1 1 jalapeño, seeded and minced
1/3 cup 5.5 g chopped fresh cilantro
1 1 lime, juiced
1/2 tsp 1/2 tsp salt
Directions
- Combine the tomatoes, onion, jalapeño and cilantro in a bowl.
- Add the lime juice and salt and stir well.
- Let the salsa sit for 10 minutes before serving so the flavors come together.
Notes
- Keep the jalapeño seeds in if you like more heat.
- Store in the fridge for up to 2 days. Drain off any liquid before serving.
Nutrition Facts
- Serving Size: 1/2 cup
- Total number of serves: 4
- Calories: 25kcal
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 295mg
- Carbohydrates: 6g
- Net Carbs: 4.5g
- Fiber: 1.5g
- Sugar: 3g
- Protein: 1g
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