Ingredients
1 lb Skirt steak or chicken thighs
12 Corn tortillas
1 medium White onion, diced
1/2 cup Fresh cilantro, chopped
2 Limes, cut into wedges
Salsa or hot sauce, to taste
1 Avocado, sliced (optional)
Instructions
1. Season your meat (skirt steak or chicken thighs) with salt, pepper, and any additional spices you prefer. Let it marinate for at least 30 minutes.
2. Heat your cast-iron skillet or griddle over high heat. Once hot, cook the meat for about 3-4 minutes per side, depending on thickness, until it reaches your desired doneness.
3. While the meat is cooking, warm your corn tortillas in a separate skillet or directly over a gas flame for about 30 seconds per side.
4. Once the meat is cooked, let it rest for 5 minutes, then slice it thinly against the grain.
5. Assemble your tacos by placing a few slices of meat on each warm tortilla. Top with diced onions, chopped cilantro, and a squeeze of lime juice.
6. Serve immediately with additional lime wedges and your favorite salsa or hot sauce on the side.
Notes
Pro-Tips:
• Use fresh, warm corn tortillas for the best texture and flavor.
• Don’t skimp on the cilantro and onions – they’re essential for that authentic street taco flavor.
• Let your meat rest for a few minutes after cooking to ensure juiciness.
Variations:
• Try using different proteins like carnitas (braised pork), barbacoa (slow-cooked beef), or grilled fish.
• Experiment with vegetarian options by using grilled portobello mushrooms or spicy roasted cauliflower.
• Create a breakfast version with scrambled eggs, chorizo, and potatoes.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Pan-Seared
- Cuisine: Mexican