Street Tacos are so authentic to Mexican cuisine, because of the corn tortillas used, and the beautifully seasoned steak strips that are topped with simple yet flavorful ingredients. They aren't as heavy as a Taco Bell version, and are certainly much tastier in my opinion! The lime at the end, adds just the touch as you enjoy these cute mini street tacos!
I used my homemade Guacamole dip as a main topping because it paired so with with the corn tortilla and the Carne Asada Steak.
With Street tacos, less is more. Not having many topping options for this dish is better because the flavor of the beef comes through.
I love when I go to festivals and they have street vendors and food trucks that are selling authentic Mexican tacos. They are so light, that having three or four of them won't be so bad. If you don't want to wait for the next Summer festival to come around, then this recipe will satisfy those cravings!
I only use a tiny bit of sour cream, shredded fresh Queso Fresco, lettuce, guacamole, and a hint of squeezed lime. Any more ingredients takes away from the rest of the dish and the taco won't maintain the "lightness" of it. I picked ingredients that you would see a street vendor serving, and ones that compliment the meat very well!
I make these every couple of weeks because they are THAT good! I hope you think so too!
Prep Time: 10 minutes Serves: 2 People
Cook Time: 20 minutes
Total Time: 30 minutes
INGREDIENTS
8-10 Corn Tortillas
1/2 lb. Stir-Fry Steak, chopped
Juice of 1 Fresh Lime,
2 Tbsp. Carne Asada Seasoning (I use the Weber brand)
1 tsp. Salt
1 tsp. Paprika
1/2 tsp. Garlic Powder
1/2 tsp. Black Pepper
1/4 cup cilantro, stems removed
For Toppings:
Sour Cream
Lettuce
Queso Fresco, shredded
Guacamole
Lime, cut in wedges
INSTRUCTIONS
Heat a medium skillet on medium-high on the stove.
Once it has heated, place one tortilla on the skillet and warm up for 10-12 seconds on each side. Place in a plate, with a lid on top to cover, to seal in the moisture.
Repeat with the rest of the tortillas. Set them aside, covered.
In a bowl, season the chopped meat, with the juice of one lime, carne asada seasoning, salt, paprika, garlic powder, and black pepper. Let sit for about 5 minutes.
Place the meat in a large skillet and cook for about 10 minutes, until all of the meat is cooked thoroughly and has browned.
Add in the cilantro and cook for another 5 minutes to release the flavors.
Add on the toppings you like and enjoy!
Link to the Guacamole recipe I used:
https://aminahy017.wixsite.com/born-a-petite/menu/cheesy-chicken-oven-baked-taquitos
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