Street Cred

Tiny Tacos Go Big Time…

When you think of tacos, do your thoughts immediately go to popular fast-food chains that offer cardboard-flavored shells loaded with shredded lettuce, cheddar cheese and a meager amount of ground beef? If so, you are really missing out.

Street tacos are loaded with flavor and are easy to make at home. The difference between “street tacos” and “corporate chain tacos” is that the former are typically made with smaller tortillas.

Street tacos originated in Mexico – called “tacos pequeños” – where they are a vital menu item of the vibrant street food culture. The name “street tacos” reflects both the style of preparation and the location where they are commonly sold. Authentic Mexican street tacos are traditionally made with corn tortillas; flour tortillas are more common north of the border. The tortillas are filled with meats such as carnitas (braised pork), carne asada (grilled beef), or al pastor (marinated pork with pineapple). They are often garnished with cilantro, onions and a squeeze of lime. Because of the smaller size, these tasty treats are perfect for ordering “para llevar” or on-the-go. You can stroll along busy city streets or markets while enjoying a meal.

The Mexican “fast food” option migrated north to San Diego, Orange and Los Angeles counties more than 50 years ago and now street tacos can be found in most cities in the United States, including Redding.

The flavors are out-of-this-world delicious. Whenever I patronize the local taco truck, I can never make up my mind. Do I want carnitas (pork), carne asada (beef), or camarones (shrimp)? So I buy one of each. The tacos are so small that three is a typical serving for a full meal. If you are on the go, one can hold you over until a proper meal.

This recipe is super simple to make at home for a weekday meal. Or you can plan a street taco party and play around with the protein offerings and the toppings. I love the crunchy texture and unique flavor of jicama.

What I love most about street tacos is that no matter what kind of tortilla and protein you choose, they burst with flavor, convenient for people on the go and so easy to prepare.
Buen provecho*

*- a colloquialism from central Mexico that is equivalent to “bon appétit” or “enjoy your meal.”

Mexican Street Tacos – Carne Asada

Servings: 4
Prep Time: 15 minutes
Total Time: 45 minutes

Ingredients

• 2 T soy sauce (reduced-sodium preferred)
• 2 T freshly squeezed lime juice
• 2 T canola oil, divided
• 4 cloves garlic, minced
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 ½ lbs. skirt steak, cut into
• ½-inch pieces
• 12 mini flour tortillas, warmed
• ¾ cup diced red onion
• ½ cup chopped fresh cilantro leaves
• 1 lime, cut into wedges

Directions
Step 1: In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.

Step 2: In a gallon-size zip-top plastic bag or large bowl, combine soy sauce mixture and steak. Marinate for at least 1 hour up to 4 hours, turning the bag occasionally.

Step 3: Heat remaining 1 tablespoon canola oil in a large skillet over medium-high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes or until desired doneness.

Step 4: Serve steak in tortillas, topped with onion and cilantro. Lime on the side.

Note: Diced tomatoes (farm-fresh is preferred), diced jicama and avocado chunks are excellent optional toppings. Mexican crema (heavy cream, buttermilk, and lime juice) is also excellent if you prefer it “wet.”