Name: Steak Street Tacos (Authentic, Juicy & Packed with Flavor)
Ingredients: 1½ lbs (680g) skirt or flank steak; 2 tbsp olive oil; 2 garlic cloves, minced; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp chili powder; Juice of 1 lime; Salt & black pepper to taste; 12 small corn tortillas, warmed; 1 cup pico de gallo (diced tomatoes, onion, cilantro, lime juice, salt); ½ cup crumbled queso fresco or cotija cheese; Fresh cilantro leaves; Lime wedges; 1 ripe avocado; ½ cup sour cream or Mexican crema; 1 tbsp lime juice; Pinch of salt

Ingredients

Scale

For the steak:

1½ lbs (680g) skirt or flank steak
2 tbsp olive oil
2 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
Juice of 1 lime
Salt & black pepper to taste

For serving:

12 small corn tortillas, warmed
1 cup pico de gallo (diced tomatoes, onion, cilantro, lime juice, salt)
½ cup crumbled queso fresco or cotija cheese
Fresh cilantro leaves
Lime wedges

For avocado crema (optional but recommended):

1 ripe avocado
½ cup sour cream or Mexican crema
1 tbsp lime juice
Pinch of salt

Instructions

Marinate steak: In a bowl, mix olive oil, garlic, cumin, smoked paprika, chili powder, lime juice, salt, and pepper. Coat steak evenly. Let sit 15–30 min (or up to 4 hours refrigerated).
Cook steak: Heat a grill, cast-iron skillet, or griddle over high heat. Sear steak 3–5 minutes per side for medium-rare (adjust for thickness). Rest 5–10 minutes.
Slice thinly against the grain.
Make crema (if using): Blend avocado, sour cream, lime juice, and salt until smooth.
Assemble tacos: Fill warm tortillas with steak slices. Top with pico de gallo, queso fresco, cilantro, and a drizzle of avocado crema. Serve with lime wedges.

💡 Pro Tips:
– Char tortillas directly over a gas flame for authentic flavor!
– Swap steak for grilled portobello mushrooms for a vegetarian version.
– Add pickled red onions or jalapeños for extra tang and heat.

Prep Time & Nutrition (per taco, serves 4–6):