Grilling, Smoking and Barbecuing Recipes
Tex-Mex Street Tacos
Flavorfully-seasoned flank steak cooked to perfection, and then wrapped in soft warm corn tortillas.
Yield: 4 servings; 2 cups Pico de Gallo
Ingredients
Tacos
- 2 pounds flank steak
- 1/4 cup silver tequila
- 2 tablespoons low-sodium soy sauce
- 2 cloves garlic, minced
- 1 lime, juiced
- 1/4 cup orange juice
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 jalapeño pepper, ribs and seeds removed, finely chopped
- 1 shallot, finely chopped
- 2 tablespoons cilantro, chopped
- Cotija cheese, crumbled
- 16 corn tortillas
Toppings
- Minced white onion
- Chopped cilantro
Optional Toppings
- Cojita cheese
- Lime wedges
- Pico de gallo
Pico de Gallo
- 4 tomatoes, seeded and chopped
- 1/2 cup red onion, chopped
- 2 green onions, white and green parts, thinly sliced
- 1 jalapeño pepper, ribs and seeds removed, minced
- 1/4 cup cilantro, chopped
- 2 garlic cloves, minced
- 1 lime, juiced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
Instructions
Tacos
- Place tequila, soy sauce, garlic, lime juice, orange juice, olive oil, salt, black pepper, jalapeño pepper, shallot and cilantro in a freezer proof zip-top bag. Add flank steak. Seal and marinate 6 hours to overnight in the refrigerator.
- Heat gas or charcoal grill to 400 degrees F.
- Remove meat and discard marinade. Place steaks on oiled grates and grill for approximately 4-6 minutes on one side or until moisture startes to pool on the top and beef releases easily from the grates with tongs. Flip once,
grilling on the other side for 4 to 6 minutes or until internal temperature reaches 145 degrees F with meat thermometer inserted into the thickest part of the steak. Transfer steaks to a platter and let rest for 3 minutes before slicing against the grain, into 1/4-inch thick strips.
- Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill.
- Stack 2 tortillas, add beef, toppings and lime juice if desired.
Pico de Gallo
- Pico de Gallo: Combine Pico de Gallo ingredients in mixing bowl and toss thoroughly.
Nutrition
Per serving: Calories 380; Total fat 16g (Sat. fat 5g; Trans fat 0g); Cholest. 75mg;
Sodium 500mg; Total Carb. 27g; Fiber 3g; Total Sugars 1g; Protein 27g; Vit D (0% DV); Calcium (15% DV); Iron (15% DV); Potas. (14%DV)
Attribution
Recipe and photo used with permission from:
Texas Beef Council
Recipe courtesy of: Chef Tiffany Blackmon