It’ been a hectic summer…
Just in case you haven’t noticed, it’s been really quite around here on the blog! Did you guys miss me? I sure hope so!
I just got back to Philly a few days ago after a month long vacation in Connecticut and I’m still trying to adjust to Philly again.
One thing I missed about Philly is the city feel and the cheese steaks, but really what I missed the most is my tiny kitchen and cooking!
Oh and did I forget to mention how much I missed the Mexican food truck across the street!! YUM!
These Mexican steak tacos are inspired by all the amazing Mexican restaurants and food trucks here in Philly.
Although I cook a lot at home I can never resist ordering Mexican food.
No seriously, if it were up to me I would eat Mexican daily, but $7 for a taco? No thank you. I’d rather make it at home for a fraction of the price and feed the entire family.
Classically a skirt steak is used for steak tacos because it has a unique flavor and texture, but any thin steak will work well…try to stay away from thick steaks. Season well salt and pepper; sear whole in a super hot skillet then slice into thin strips.
Top the tacos with toppings of your choice (diced onions, tomatoes, bell peppers, sour cream), a drizzle of lime, and a sprinkle of cilantro. Oh, and don’t forget the guacamole! It’s optional but I highly recommended it.
- 1-1/4 lb. top sirloin or flank steaks
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped fresh cilantro
- 1 lime cut into wedges
- 1/4 cup chopped onions optional
- 1/4 cup sour cream optional
- 12 6- in.-diameter flour or corn tortillas I used flour
- 1 firm-ripe avocado diced
- ¼ cup chopped onion
- ¼ cup fresh cilantro coarsely chopped
- 1 teaspoon fresh lime juice
- Coat a large nonstick skillet with cooking spray and preheat it over medium-high heat or preheat the grill.In a small bowl, stir together the chili powder, salt, and pepper. Rub the spice mixture into both sides of the steaks.
- Grill or broil the steaks for 4 minutes per side, turning once, for medium rare or to your desired degree of doneness. Remove from the grill and let the meat rest for 5 minutes then carve into thin slices.
- Warm the tortillas by placing them on the grill for about 30 seconds, turning once (this step is optional). Place the carved steak, warm tortillas,sour cream, guacamole, cilantro,onion, and lime wedges, in serving dishes and let diners make their own tacos at the table.
To Make the Guacamole
- Using a fork, Mash avocado in a medium bowl until chunky. Next add the chopped onions, cilantro, and lime, then combine until fully mixed. Place in a small bowl and serve with tacos.