Street Tacos with Fresh Pico De Gallo
Fast and flavorful street tacos, with a fresh pico de gallo that amps up the flavor. Quick and easy dinner for busy families! Perfect for Taco Tuesday!
Ingredients
- 1 ½ lb skirt steak, cut into ½-inch pieces
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 2 tbsp canola oil, divided
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- 12 street taco tortillas, warmed before serving
Fresh Pico De Gallo
- ½ small white onion
- 1 small jalapeno (adjust according to your spiciness preference)
- 2 large ripe tomatoes, or 3-4 Roma
- ¼ cup chopped cilantro
- 2 T lime juice
- ½ tsp kosher salt
Instructions
- Cut skirt steak into bite-sized pieces and place in a large bowl or a gallon-sized resealable bag.
- Mix the soy sauce, lime juice, 1 tablespoon of canola oil, and spices together, then pour over the steak. Cover tightly or seal the bag, and refrigerate for at least 30 minutes or up to 4 hours.
- Finely chop the onion, jalapeno, tomatoes, and cilantro and mix together in a small bowl. Add in lime juice and salt and stir together. Taste and adjust ingredients to your flavor preference. Refrigerate at least 15 minutes. (This pico de gallo can be made in advance. It is will keep in the refrigerator, covered, for 3-4 days.)
- Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add steak and cook, stirring occasionally, 5-6 minutes, or until it reaches your desired doneness.
- Serve steak in a warm tortilla, topped with pico de gallo.
Video
Nutrition
Nutrition Facts
Street Tacos with Fresh Pico De Gallo
Amount per Serving
Calories
422
Calories from Fat 153
% Daily Value*
Fat
17
g
26
%
Saturated Fat
5
g
31
%
Cholesterol
71
mg
24
%
Sodium
1031
mg
45
%
Potassium
613
mg
18
%
Carbohydrates
36
g
12
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
31
g
62
%
Vitamin A
782
IU
16
%
Vitamin C
15
mg
18
%
Calcium
90
mg
9
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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