Steak Tacos (with guac, pico, and salsa verde!)

Pico De Gallo Ingredients:
1 cup tomatoes, diced
1/3 cup red onion, diced
1/2 of a jalapeno, diced
1/4 cup cilantro, chopped
1/2 lime (juice only)
Salt to taste

Guacamole Ingredients:
2 avocados
1 lime (juice only)
1/4 cup chopped cilantro
1/4 cup tomatoes, diced
1/4 cup red onion, diced
Salt to taste

Salsa Verde Ingredients:
10 tomatillos
1/2 of a medium yellow onion, chopped roughly
1/2 of a jalapeno
1 bunch cilantro
1/2 lime (juice only)
Salt to taste

Taco and Marinade Ingredients:
2 pounds skirt steak (or very thinly sliced steak cuts)
12 flour tortillas
16 ounces shredded Mexican blend cheese
1 tablespoon apple cider vinegar
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon salt
1/2 tablespoon black pepper
1 orange
1 lime


In a small bowl, combine vinegar, onion powder, garlic powder, cumin, chili powder, salt, pepper, lime juice from the whole lime, and the juice from 2/3 of your orange. Place all of your meat into a large ziplock bag, and cover with the liquid marinade you have just created! Close the bag and shake it around until all sides of the steak are coated. Throw in the last 1/3 of your orange for additional flavor. Leave in the fridge overnight or at least 1 hour.

While your steak is marinading, prepare the salsas.

For the salsa verde, add all of your ingredients into a blender. Blend until mixture is smooth but still has a few chunks. If you used fresh tomatillos, and your mixture is not blending well or is too thick, add a bit of water to loosen it up. If you used canned tomatillos, you can add in the juices from that can if needed! Taste for salt.

For the pico de gallo, add all of the ingredients into a mixing bown and stir together. Taste for salt and balance of lime juice.

For the guacamole, remove the avocado from its skin, and mash roughly with a fork in a small mixing bowl. Add in all other ingredients and mix together. Taste for seasoning!

Once your meat is ready to cook, remove it from the bag and place it on a hot frying pan. Sear both sides of your steak and, because it’s cut so thin, it shouldn’t take long to cook through!

Once cooked, rest steaks for a couple of minutes and use this time to warm up your tortillas in a dry drying pan on medium heat.

Cut your steaks against the grain in order to produce the most tenderness!

Build your taco by starting with the tortilla, then adding steak, any salsas you’d like, some shredded cheese, and enjoy! This one packs so much flavor, guys! I hope you love it!

Published by kalishcooking

I love to cook!

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