About
Mmm, street food is the best! It's even better if you can bring it inside your house! Well, California Street Tacos pull up to your driveway full of juicy steak and onions drizzled with some lime juice flare. Of course, you must sprinkle them with the street food classics — fresh cilantro, sharp raw onions, and creamy cotija cheese — so you can get the full streetside experience. Enjoy the flavors that food trucks love to serve with California Street Tacos, and don't be alarmed if people start showing up to your kitchen window trying to buy some for themselves! Could this mean having a taco truck is in your future?!
Ingredients
- 2 tablespoons vegetable oil
- 3 pounds flank steak, thinly sliced then chopped into bite-size pieces
- 1 onion, chopped, divided
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 tablespoons fresh lime juice
- 1/2 stick butter
- 24 mini corn tortillas
- 1 bunch fresh cilantro, chopped, for serving
- cotija cheese, to taste, crumbled, for serving
Directions
Step 1 -In a skillet over medium heat, add the oil.
Step 2 -Add the steak pieces to the heated oil and cook until they start to brown.
Step 3 -Add 1/2 of the chopped onions to the steak pieces and cook until the onions are soft.
Step 4 -Season the steak-onion mixture with the salt and the pepper.
Step 5 -Drizzle the lime juice over the steak-onion mixture and cook until the meat reaches an internal temperature of at least 135 degrees F for medium-rare doneness.
Step 6 -In a second skillet, melt the butter.
Step 7 -Add the corn tortillas, in batches, to the melted butter and fry until they are soft, about 1 minute.
Step 8 -On four serving plates, lay out 3 of the fried tortillas, then layer each one with 1 additional fried tortilla to make a total of 12 double-shelled tacos.
Step 9 -Spoon equal amounts of the steak mixture onto each of the double-shelled tacos.
Step 10 -Serve the tacos topped with the remaining chopped onions, the cilantro, and the cheese.
