Tacos De Bistec With Lime Sauce Mexican Street Tacos Recipes

TACOS DE BISTEC WITH LIME SAUCE (MEXICAN STREET TACOS)

Steps:

• Marinade:.
• In a food processor, add the orange juice, lime juice, oil, cilantro, cumin and salt. Puree the marinade until smooth.
• Place the skirt steak in a large Ziploc bag.
• Pour the marinade in the Ziploc bag with the skirt steak and seal the bag. Squeeze out as much air as possible. (vacuum sealing works great too!).
• Shake bag to ensure the marinade is evenly distributed.
• Marinade from a few hours or overnight in the refrigerator.
• Lightly oil the hot grill (can use outdoor or indoor grill or broil in oven).
• Remove the steak from the Ziploc bag and drain off the marinade. Sprinkle the Julio's seasoning (or any fajita seasoning) to both sides of the steak.
• Grill streak for approximately 2-3 minutes each side, more or less depending on your temperature preference.
• Remove steak from grill and let rest for about 10 - 15 minutes. For oven, use the broiler and broil each side for 3-4 minutes (should be cooked to medium).
• Cut meat into tiny cube pieces.
• Sauce:.
• Place ranch dressing mix, mayo, milk, lime juice, garlic, cilantro, green salsa and hot sauce in a blender.
• Blend the sauce until smooth.
• Sample it and add hot sauce more or less to taste.
• Make it several hours ahead of time to allow it to thicken.
• To prepare the tacos:.
• Warm the tortillas in a skillet or microwave just until warm.
• Add the steak pieces.
• Add onions.
• Add cilantro.
• Top with lime dressing.
• ENJOY!

MEXICAN STREET TACOS

Steps:

• In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
• In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
• Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
• Serve steak in tortillas, topped with onion, cilantro and lime.

TRADITIONAL MEXICAN STREET TACOS

Steps:

• Place a paper towel on a microwave-safe plate and top with tortillas; heat in the microwave for 10 seconds.
• Place chicken in a microwave-safe bowl; heat in the microwave until heated through, 30 seconds to 1 minute.
• Layer chicken, cilantro, onion, and guacamole, in that order, onto each tortilla. Squeeze lime juice over each taco.

EASY CHILI AND LIME FISH STREET TACOS

Steps:

• Preheat grill to medium heat and lightly oil the grate.
• Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, and chili powder. Brush both sides of each fillet with olive oil.
• Grill tilapia on preheated grill until fish flakes easily with a fork, about 5 minutes on each side.
• Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with flaked tilapia. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with cilantro and 1 tablespoon lime juice.