Tacos
EASY BEEF STREET TACOS
These Easy Beef Street Tacos are simple yet so flavorful. Finely minced skirt steak is cooked with onions and stuffed into toasted corn shells and topped with white onion and lots of cilantro.
—Taste of Lady of Magic Kitchen
OVERVIEW
prep time: 15 MINUTES
cook time: 10 MINUTES
total time: 25 MINUTES
yield: 6 (2 TACOS PER PERSON)
Calories: 859
INGREDIENTS
2 teaspoon olive oil
1-1/4 pounds skirt steak, finely minced
1 small yellow onion, finely diced
3/4 teaspoon ground chipotle chili powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin (toasted if you can find it)
3/4 teaspoon kosher salt
12 white corn tortillas
2 small bunches cilantro, finely minced
1 white onion, finely minced
ADDITIONAL (OPTIONAL) TOPPINGS:
hot sauce or salsa
diced tomatoes
jalapeño, minced
finely sliced iceberg lettuce
INSTRUCTIONS
Heat 2 teaspoons olive oil in a large 12-inch skillet over medium-high heat.
Once hot, add in the minced steak and onion.
Stir and cook until almost all traces of pink are gone.
Measure and add in the chipotle powder, chili powder, cumin and salt.
Stir and cook until the steak is no longer pink.
Meanwhile, heat a smaller skillet (cast iron, stainless or non-stick) over medium-high heat.
Toast one side of the corn tortillas and place it on a towel-lined plate and cover with half of the towel.
Repeat with the remaining tortillas.
Fill the corn tortillas with a few spoonfuls of meat and top with cilantro and white onion.
Feel free to drizzle with your favorite hot sauce, salsa or toppings as you wish.
