Tijuana Tacos
Tacos are a beloved dish that never fails to bring a smile to the dinner table. With their versatile nature, you can get creative with the filling, toppings, and seasonings. One particular variation that shines with vibrant flavors and a touch of heat is the Tijuana Tacos. These tacos are inspired by the bustling streets of Tijuana, known for their lively food scene and delicious street food offerings. Let's dive into this recipe and bring a taste of Tijuana to your own kitchen!
Ingredients
Instructions
-
In a bowl, combine chili powder, cumin, paprika, garlic powder, salt, pepper, lime juice, and olive oil to create a marinade.
-
Place the flank steak in a shallow dish and pour the marinade over it, coating evenly. Cover and refrigerate for at least 30 minutes.
-
Heat a grill or grill pan over medium-high heat. Remove steak from marinade, letting excess drip off.
-
Grill the flank steak for 4-5 minutes per side until desired doneness. Transfer to cutting board and let rest for a few minutes.
-
Warm the corn tortillas on the grill for about 30 seconds per side until soft and slightly charred.
-
Slice the rested steak thinly against the grain.
-
Assemble tacos by placing steak slices on each tortilla, then topping with shredded cabbage, avocado slices, crumbled queso fresco, and fresh cilantro leaves.
-
Serve with hot sauce on the side.
Nutrition Facts
Serving size: 1 taco- Calories
- 320 kcal
- Total Fat
- 18 g
- Saturated Fat
- 5 g
- Cholesterol
- 55 mg
- Sodium
- 350 mg
- Total Carbohydrate
- 22 g
- Dietary Fiber
- 6 g
- Sugars
- 3 g
- Protein
- 22 g
These Tijuana Tacos capture the essence of street food flair with their bold and zesty flavors. The tender, marinated steak pairs perfectly with the crunchy cabbage, creamy avocado, and tangy queso fresco, all wrapped up in a warm tortilla. This recipe is sure to become a family favorite, bringing a taste of Tijuana right to your home. Enjoy these tacos for a festive and flavorful meal that will transport your taste buds to the colorful streets of Tijuana.