When one thinks of tacos, images of salsa, tomatoes, melted cheese, and many other toppings come to mind. Hard shell or soft shell; tacos are infinitely customizable! But there is one taco that we keep returning to for its simplicity: the cantina-style taco!
Unlike the heaps of delicious toppings on many other tacos, this cantina-style taco captures the elegance of strong flavors and the sharpness of citrus and onion. They key is to marinate your beef for as long as possible, preferably overnight. Then the base flavors of the tacos are not masked underneath tomato or cheese. And due to their small size, they are quite refreshing! This mouthwatering recipe will have your family and friends begging for m·s!
Lime Cantina Tacos
- 2 pounds skirt steak
- 1 package small corn tortillas (about a dozen)
- 3 cups of orange juice
- 1 tablespoon garlic powder
- 1 tablespoon cumin powder
- 1 teaspoon Worcestershire sauce
- 1 white onion
- 1 lime
- 1 avocado
- 4 ounces cilantro
- Combine orange juice, garlic powder, cumin, and Worcestershire sauce in a large mixing bowl.
- Slice your skirt steak very thin lengthwise and then again in the opposite direction so that your pieces are about two inches long.
- Place your sliced steak into the bowl with the marinade. Let soak for at least 1 hour, although overnight is preferable.
- Heat a pan on the stove at medium heat for your tortillas
- Sear marinated skirt steak at medium heat until it is cooked through (no pink).
- Dice onions and avocado. Put aside.
- Place a tortilla on your preheated pan and cook for 30 seconds on each side.
- Prepare tacos by first taking a warm tortilla and filling them with meat and then topping them with diced onion and avocado.
- Sprinkle with cilantro.
- Cut lime into angled wedges and then cut the wedges into thirds. Before eating tacos, squeeze the lime overtop for extra zest!
Recipe adapted from Cooking Mexican Recipes