MIMI’S STREET TACOS

Servings: 4-6 | Time: 45 minutes

  • For the marinade:

    • ½ cup soy sauce

    • ½ cup orange juice

    • ½ cup lime juice (extra points for fresh squeezed)

    • 2 tablespoons vegetable oil or avocado oil

    • 1 heaping tablespoon minced garlic

    • 1 tablespoon paprika (for color)

    • 1 teaspoon ground cumin

    • 1 teaspoon garlic powder

    • ½ teaspoon onion powder

    • ½ teaspoon ancho chili powder

    • ¼ teaspoon crushed red pepper

    • ¼ teaspoon cayenne pepper

  • For the tacos:

    • 1 ½ pounds steak (skirt, flank, cube, sirloin, whatever’s cheapest)

    • 16 mini yellow or white corn tortillas

    • 2 tablespoons vegetable oil or avocado oil

  • For serving:

    • 1 white onion, finely diced

    • 1 bunch fresh cilantro, finely chopped

    • 2 limes, wedged

    • Optional:

      • ½ cup Oaxaca cheese, shredded, or

      • ½ cup Cotija cheese, crumbled

Instructions

  1. In a large bowl, combine soy sauce, lime juice, orange juice, oil, and minced garlic.

  2. Add seasonings: paprika, cumin, garlic powder, onion powder, ancho chili powder, crushed red pepper, and cayenne pepper.

  3. Cut steak into ½ inch cubes (should be the size of your fingertip) and add to your marinade mixture. Marinade for 4 hours (if you’re an overachiever) or 15 minutes if you’re normal.

  4. Prepare the toppings: Finely dice the white onion. Finely chop the cilantro. Wedge the limes. Crumble or shred the cheese, if necessary.

  5. Cook the meat. On the stovetop: heat 1 tablespoon of oil in a large flat nonstick or cast-iron pan over medium-high heat. Add steak and cook until browned – approximately 7 minutes. Sometimes cooking in batches is necessary :) On the BlackStone: drizzle 1 tablespoon of oil onto the surface followed by the steak. Cool until browned – approximately 5 minutes. Set aside and top with aluminum  foil.

  6. While the meat is cooking, warm / pan-fry the tortillas. Spoon 1 tablespoon of the marinade or oil into a pan or onto the Blackstone. Lay tortillas onto the oil. Flip after 2 minutes and cook until browned.

  7. Serve steak in tortillas, and top with cilantro and onion. Oh, and don’t forget the lime. And cheese? You do you. Enjoy!