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MEXICAN STREET TACOS HEALTYH RECIPES

mexican street tacos

Mexican Street Tacos

What are Street Tacos?

The main difference between street tacos and your typical taco is SIZE. Street tacos are a bit smaller than regular tacos. You are supposed to be able to easily hold one in your hand and eat it on the go, thus the name “street tacos”. They are versatile and can be made MANY different ways with MANY different fillings

INGREDIENTS:

  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons canola oil, divided
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 1/2 pounds skirt steak, cut into 1/2-inch pieces
  • 12 mini flour tortillas
  • 3/4 cup diced red onion
  • 1/2 cup chopped fresh cilantro leaves
  • 1 lime, cut into wedges

DIRECTIONS:

  1. Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.

2) Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.

3) Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.

4 ) Add steak to each tortilla and top with white onion and cilantro.

5 ) Now for the TYPE of tortillas.. corn or flour? It’s up to you. Personally, I prefer corn tortillas to flour, but either kind works. Give these little guys a try. You will not be disappointed!

Nutrition Facts

Per Serving: 155 calories; 4.3 g fat; 16.9 g carbohydrates; 12.2 g protein; 19 mg cholesterol; 179 mg sodium.

Mexican Street Tacos

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