Street Tacos (Beef or Veggie)

• 份量: 12 mini tacos
• 活動時間: 20 minutes
• 總時間: 1/2-4 hours (meat marina

食材

For the tacos

• Beef AND/OR Veggies (see below)

• 12 mini flour tortillas

• 1 cup pico de gallo (recipe elsewhere in this app)

• 2 large handfuls chopped spinach, or cabbage

• 2 limes, cut into wedges

For the beef

• 1½ Ib skirt steak, cut into ½-inch pieces

For the veggies (all chopped)

• 1 small zucchini

• 1 small onion

• 5 brown mushrooms

• 1 bell pepper OR 5 mini sweet peppers

• ½-1 cup broccoli

For the marinade

• 2 Tbsp low-sodium soy sauce

• 2 Tbsp fresh lime juice

• 1 Tbsp olive oil

• 3 cloves garlic, minced

• 2 tsp chili powder

• 1 tsp ground cumin

• 1 tsp dried oregano

步驟

1. In a small bowl, whisk together marinade ingredients.

2. If using beef, cut steak into pieces and place into Ziploc bag or large bowl with marinade. Refrigerate for at least 1 hour but up to 4 hours, turning the bag occasionally if marinating for more than 1 hour.

3. Make pico de gallo if you don't already have leftovers from a different recipe. (Recipe elsewhere in this app)

4. If using beef, empty marinated meat into pan and cook on medium-high until meat is cooked through. If using veggies, chop onions and mushrooms and cook on medium-high heat until softened. Add remaining veggies until softened, then add marinade and simmer a few minutes.

5. Warm tortillas or char on grill, top with small bed of spinach or cabbage, meat or veggies, pico de gallo, and a splash of freshly squeezed lime juice.

筆記

From Rachel:

I love the marinade, so I frequently use 1½-2 x the suggested amount for both the beef and the veggies.

Optional but yummy to top with grated cheddar cheese and chopped avocado.