Is there anything better than a street taco?! It brings me back to my college days. We had a fun authentic Mexican restaurant in the middle of a grocery store that made the most delicious street tacos. Looking back it may have been a little sketchy but honestly the tacos were the bomb! Nothing fancy just well seasoned meat, corn tortillas and smashed avocado. So that’s what we’re doing this week!
What if I don’t want tacos?! Make them into bowls! Add a base of rice or lettuce and top with steak, avocado mash, red onion, corn, beans, salsa. The world is your oyster! I also love that this is also a 2 for 1 deal. You will probably have a little meat leftover so warm it up and throw it on a bowls, in a quesadilla, or make burritos the next day!
How long do I have to marinate? At least 30 minutes up to overnight! If you are prepared, unlike me, throw them in a zip lock bag the night before and dinner will be ready in under 20 minutes. If not, throw them in a bowl with your marinade 30 minutes before you start cooking and voila they’re ready to cook!
But, I don’t like steak. Obviously these are steak tacos so skirt steak is the best option here but these would also be perfect with chicken. Just cook them up until they’re cooked through, slice them up and serve as you would the steak. I will say, the steak only takes about 5-7 minutes to cook, so if you do sub chicken plan for at least 15-20 minute cook time on the meat. Either one you choose will be flavorful, juicy and delicious! These are perfect paired with a simple grilled corn, cilantro lime rice or some pinto beans.
Skirt Steak Street Tacos
Feeds 4-6