Any day can be Taco Tuesday with these easy but authentic Mexican street tacos, which draw their flavor from perfectly seasoned meat and fresh avocado, cilantro, and pico de gallo. The meat can be prepared on the stovetop, or you can cook it on an outdoor grill. (If you do, roast some corn on the cob to serve sprinkled with a little chili powder for an extra treat!) Pair with icy margaritas or aguas frescas, and you have an at-home fiesta everyone can enjoy.
Servings: 4
INGREDIENTS
For the Tacos:
½ lb. top sirloin steak
Pico de gallo, or salsa of your choice
4 corn tortillas
Handful of cilantro, chopped (for serving)
For the Avocado Cilantro Lime Sauce:
1 ripe avocado
⅓ c. fresh cilantro
3 tbsp. lime juice
⅔ c. water
Salt, to taste
For the Chili Lime Rub:
1 ½ tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. salt
½ tsp. black pepper
1 clove garlic, minced
2 tbsp. lime juice, or 1 lime
PREPARATION
1. Place the avocado, cilantro, lime juice, water, and salt in a blender or food processor. Blend until smooth and set aside.
2. In a small bowl, combine the chili powder, cumin, oregano, salt, pepper, garlic, and lime juice.
3. Rub the chili lime rub all over the steak in a thin, even layer.
4. Grill the steak on either a grill or stove-top grill pan. To get the “X” grill marks, sear the steak for 1 minute, then rotate about 90 degrees and grill for another minute. Flip the steak when you’ve achieved desired grill marks and repeat the process on the other side.
5. Allow the steak to rest for 5-10 minutes once taken off the heat.
6. Slice the steak thinly, against the grain of the meat.
7. Prepare the tacos by topping the corn tortillas with a few strips of meat, pico de gallo, avocado cilantro lime sauce, and chopped cilantro.
8. Serve and enjoy!
Recipe provided by: Tasty
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