Tag: mexican

Mexican Street Tacos and Tangy White Sauce

1 tsp lime zest
2 TBSP freshly squeezed lime juice
3 TBSP orange juice
2 cloves garlic, minced
2 tsp salt
1 TBSP honey
1 tsp ground cumin
1/4 tsp black pepper
1/4 cup fresh chopped cilantro
1 1/2- 2 lbs flank steak, cut into slices across the grain (1/4 in. thick for each slice)
2 TBSP olive oil
4-8 flour or corn tortillas (small)

In a bowl, combine salt, lime juice, garlic, lime zest, orange juice, pepper, cumin, cilantro, and honey. Stir well to combine.
In a large bowl (or gallon-size Ziploc bag), combine the marinade mixture and steak slices. Marinate for at least 1 hour and up to 4 hours. Turn the bag occasionally to marinate evenly.
Heat 1 TBSP oil in large skillet over medium high heat. Add the steak and the marinade and cook- stirring often until steak has browned and marinade has reduced (this should be 5-6 mins.). Note* You can separate the meat into 2 batches so the pan does not cool too much when all of the meat is added.Too much meat in the pan will cause the temp to go below what is needed to sear and will cause excessive juicing while cooking. Cooking in two batches will solve this issue.It cooks quickly and so time will not be a problem.
Serve steak in warm or room-temp. tortillas. Top with slaw and tangy white sauce.

Stir together all ingredients.
Use half of the sauce to make slaw. Use the other half to drizzle on top of individual tacos before eating.
Enjoy!