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Santa Monica Street Tacos - Creme de la Crumb
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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!
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3
Author Tiffany

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
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon minced garlic
  • 1 teaspoon oil
  • 1 cup diced onion
  • 1/2 cup cilantro leaves, roughly chopped
  • 2 cups thinly sliced red cabbage

Cilantro Lime Vinaigrette

  • 3/4 cup cilantro leaves
  • juice of 2 limes
  • 1/3 cup oil
  • 4 teaspoons minced garlic
  • 1/4 cup white vinegar
  • 4 teaspoons sugar
  • 1/4 cup milk
  • 1/2 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.