Santa Monica Street Tacos
Flavorfully seasoned steak, cooked to perfect and wrapped in a white corn tortilla, then topped with cabbage, fresh onions, and a cilantro lime vinaigrette!
Servings:3 servings
Ingredients
- 6 6-inch white corn tortillas , (you can sub yellow corn if you can't find white corn)
- 1 pound skirt steak, trimmed of fat and sliced into thin strips
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon minced garlic
- 1 teaspoon oil
- 1 cup diced onion
- ½ cup cilantro leaves, roughly chopped
- 2 cups thinly sliced red cabbage
Cilantro Lime Vinaigrette
- ¾ cup cilantro leaves
- juice of 2 limes
- ⅓ cup oil
- 4 teaspoons minced garlic
- ¼ cup white vinegar
- 4 teaspoons sugar
- ¼ cup milk
- ½ cup sour cream
Instructions
- Heat oil over medium heat. Season sliced steak with salt, cayenne pepper, and garlic powder. Add steak to pan and sauté until cooked through (about 8-10 minutes). Add garlic and sauté 1-2 minutes longer until garlic is fragrant. Remove from heat and dice steak.
- Whisk together all ingredients for vinaigrette. Add mixture to a blender and pulse 1-2 minutes until smooth. Add 1/4-1/3 cup steak to each tortilla (hot tip: if you microwave them for 30-45 seconds they'll be easier to handle and super delicious!) top steak with cabbage, onions, and chopped cilantro. Drizzle with vinaigrette and serve immediately.
Notes
Easily swap out the steak for chicken or shrimp!
This recipe can be doubled easily.
Nutrition
Calories: 738 kcal, Carbohydrates: 42 g, Protein: 39 g, Fat: 47 g, Saturated Fat: 11 g, Trans Fat: 1 g, Cholesterol: 117 mg, Sodium: 573 mg, Potassium: 904 mg, Fiber: 6 g, Sugar: 13 g, Vitamin A: 1468 IU, Vitamin C: 41 mg, Calcium: 170 mg, Iron: 4 mg