By Brittanie Peterson
In a small bowl, mix together 2 cloves of minced garlic, juice of 1 lime, 1 teaspoon of cumin powder, 1 teaspoon of chili powder, 1 teaspoon of salt, and 1 teaspoon of black pepper to create the marinade.
Place the flank steak or skirt steak in a resealable bag or a shallow dish, and pour the marinade over the steak. Make sure the steak is well coated. Marinate for at least 20 minutes at room temperature.
While the steak is marinating, finely chop the fresh cilantro and dice the onion. Set aside for taco toppings.
Prepare the cabbage slaw by squeezing the juice of the second lime over the 2 cups of cabbage, adding salt to taste, and mixing well. Set aside.
Heat a large grill pan or outdoor grill over medium-high heat and brush with olive oil. Once hot, add the marinated steak and cook for about 4-5 minutes on each side, or until desired doneness. Remove from the grill and let it rest for 5 minutes.
While the steak is resting, heat the corn tortillas by placing them on the grill for about 30 seconds on each side until warm and slightly charred.
Slice the steak thinly against the grain.
Assemble the tacos by placing slices of steak onto each tortilla, followed by a spoonful of cabbage slaw, a sprinkle of chopped cilantro, diced onions, and slices of avocado or a dollop of guacamole.
Serve immediately with additional lime wedges on the side for squeezing over the tacos.
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This Mexican Dinner Main Course recipe is ready in 45 minutes and features Flank steak or skirt steak, Corn tortillas, Lime and other delicious ingredients. Contains 400 calories total.
In a small bowl, mix together 2 cloves of minced garlic, juice of 1 lime, 1 teaspoon of cumin powder, 1 teaspoon of chili powder, 1 teaspoon of salt, and 1 teaspoon of black pepper to create the marinade.
Place the flank steak or skirt steak in a resealable bag or a shallow dish, and pour the marinade over the steak. Make sure the steak is well coated. Marinate for at least 20 minutes at room temperature.
While the steak is marinating, finely chop the fresh cilantro and dice the onion. Set aside for taco toppings.
Prepare the cabbage slaw by squeezing the juice of the second lime over the 2 cups of cabbage, adding salt to taste, and mixing well. Set aside.
Heat a large grill pan or outdoor grill over medium-high heat and brush with olive oil. Once hot, add the marinated steak and cook for about 4-5 minutes on each side, or until desired doneness. Remove from the grill and let it rest for 5 minutes.
While the steak is resting, heat the corn tortillas by placing them on the grill for about 30 seconds on each side until warm and slightly charred.
Slice the steak thinly against the grain.
Assemble the tacos by placing slices of steak onto each tortilla, followed by a spoonful of cabbage slaw, a sprinkle of chopped cilantro, diced onions, and slices of avocado or a dollop of guacamole.
Serve immediately with additional lime wedges on the side for squeezing over the tacos.
Calories per Serving: 400
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