Tex-Mex Street Tacos
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25
Minutes
4
Servings
24
Ingredients
Ingredients
Pico de Gallo (Yields 2 Cups)
Preparation
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Step 1
Place tequila, soy sauce, garlic, lime juice, orange juice, olive oil, salt, black pepper, jalapeño pepper, shallot and cilantro in a freezer proof zip-top bag. Add flank steak. Seal and marinate 6 hours to overnight in the refrigerator.
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Step 2
Preheat gas or charcoal grill to 400°F.
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Step 3
Remove meat and discard marinade. Place steaks on oiled grates and grill for approximately 4-6 minutes on one side or until moisture startes to pool on the top and beef releases easily from the grates with tongs. Flip once, grilling on the other side for 4-6 minutes or until internal temperature reaches 145°F with meat thermometer inserted into the thickest part of the steak. Transfer steaks to a platter and let rest for 3 minutes before slicing against the grain, into ¼-inch thick strips.
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Step 4
Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill.
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Step 5
Stack 2 tortillas, add beef, toppings and lime juice if desired.
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Step 6
Combine pico de gallo ingredients in mixing bowl and toss thoroughly.
Nutrition Information
Nutrition information per serving: Calories 380; Total fat 16g (Sat. fat 5g; Trans fat 0g); Cholest. 75mg; Sodium 500mg; Total Carb. 27g; Fiber 3g; Total Sugars 1g; Protein 27g; Vit D (0% DV); Calcium (15% DV); Iron (15% DV); Potas. (14%DV)