2 teaspoon olive oil
1¼ pounds skirt steak finely minced
1 small yellow onion finely diced
3/4 teaspoon chipotle powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin toasted if you can find it
3/4 teaspoon kosher salt
12 white corn tortillas
2 small bunches cilantro finely minced
1 white onion finely minced
ADDITIONAL (optional) TOPPINGS:
hot sauce or salsa
finely sliced iceberg lettuce
Heat 2 teaspoons olive oil in a large 12-inch skillet over medium-high heat. Once hot, add in the minced steak and onion. Stir and cook until almost all traces of pink are gone.
Measure and add in the chipotle powder, chili powder, cumin and salt. Stir and cook until the steak is no longer pink.
Meanwhile, heat a smaller skillet (cast iron, stainless or nonstick) over medium-high heat. Toast one side of the corn tortillas and palce it on a towel lined plate and cover with half of the towel. Repeat with the remaining tortillas.
Fill the corn tortillas with a few spoonfuls of meat and top with cilantro and white onion. Feel free to drizzle with your favorite hot sauce, salsa or toppings you wish.
Serving: 1g | Calories: 284kcal | Carbohydrates: 26g | Protein: 24g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 385mg | Potassium: 429mg | Fiber: 4g | Sugar: 2g | Vitamin A: 157IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 3mg
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