Name: Mexican Street Tacos
Prep time: 30 min
Cook time: 10 min
Ingredients: 8 oz Flank steak (or skirt steak thinly sliced); 1 tsp Chili powder; 1/2 tsp Ground cumin; 1/2 tsp Garlic powder; Salt (to taste); Black pepper (to taste); 1 TBSP Vegetable oil; 6 small Flour tortillas; 1/4 cup Fresh cilantro (chopped); 1/4 cup Onion (diced); 1/4 cup Tomatoes (diced); 1/2 cup Monterey Jack cheese (shredded); Lime (for serving); 1 cup Tomato (chopped); 2 TBSP Red bell pepper (chopped); 2 TBSP Red onion (chopped); 1 TBSP Fresh cilantro; 1 TBSP Jalapeño pepper (chopped (use more or less as desired)); ½ tsp Lime juice; 2 oz Tortilla chips; 2 TBSP Honey; 16 oz Water (cold); 4 oz Orange juice (cold); 2 TBSP Lime juice; Ice cubes (optional)

Mexican Street Tacos

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Prep Time: 30

Cook Time: 10

Servings:

Calories: 804kcal

Ingredients

Mexican Street Tacos:

8 oz Flank steak or skirt steak thinly sliced
1 tsp Chili powder
1/2 tsp Ground cumin
1/2 tsp Garlic powder
Salt to taste
Black pepper to taste
1 TBSP Vegetable oil
6 small Flour tortillas
1/4 cup Fresh cilantro chopped
1/4 cup Onion diced
1/4 cup Tomatoes diced
1/2 cup Monterey Jack cheese shredded
Lime for serving

Chips and Salsa

1 cup Tomato chopped
2 TBSP Red bell pepper chopped
2 TBSP Red onion chopped
1 TBSP Fresh cilantro
1 TBSP Jalapeño pepper chopped (use more or less as desired)
½ tsp Lime juice
2 oz Tortilla chips

Virgin Margarita

2 TBSP Honey
16 oz Water cold
4 oz Orange juice cold
2 TBSP Lime juice
Ice cubes optional

US Customary - Metric

Instructions

Season the Beef: In a bowl, toss the thinly sliced beef with chili powder, ground cumin, garlic powder, salt, and pepper, ensuring that the meat is evenly coated with the spices.
Make the salsa: Add all ingredients (except the tortilla chips) to a blender and pulse until mixed well. Season with salt and pepper to taste. Set aside.
Cook the Beef: In a skillet over medium-high heat, add vegetable oil. Once the oil is hot, add the seasoned beef slices and cook for about 2 - 3 minutes per side or until the meat is browned and cooked to your desired level of doneness. Remove the beef from the skillet and set it aside.
Warm the Tortillas: In the same skillet, warm the soft tortillas for about 20 - 30 seconds on each side until they become pliable and slightly toasted.
Assemble the Tacos: Divide the cooked beef among the warm tortillas. Top each taco with chopped fresh cilantro, diced onion, diced tomatoes, and shredded Monterey Jack cheese. Squeeze lime wedges over the tacos.
Mix the ingredients for the margarita. If desired, rim the glasses with salt. To do this, rub a lime wedge around the rim of each glass, then dip the rim into salt to coat.In a shaker or mixing glass.
Serve the mexican street tacos with chips and salsa and margaritas

Nutrition