When you hear the word "taco," what image is conjured up in your mind? Is it a traditional meat-cheese-iceberg lettuce-diced tomato, perhaps with a dollop of sour cream image? Or is it something more like this?
I grew up with the former image in my mind when I thought "taco," but have been nearly completely transformed into a taqueria style mindset. Taqueria tacos are authentic Mexican style--usually with the fillings served on top of two corn tortillas, topped with fresh chopped cilantro, onion, and pico de gallo or a perhaps a drizzle of chipotle cream sauce and squeeze of lime juice.
Taqueria tacos taste fresher, are loads healthier, and go great with a big ole' side of guacamole (okay, anything goes great with guacamole).
Taqueria Style Asada Tacos
1 pound flank steak or portabella mushrooms, sliced thick
3 tablespoons reduced-sodium soy sauce
2 tablespoons cider vinegar (or plain is fine too)
juice of one lime
2 cloves garlic, minced
3 tablespoons canola oil
1/2 teaspoon ground pepper
1/2 teaspoon chili powder
1/2 teaspoon ground oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
12 corn tortillas
chopped fresh cilantro
diced tomato or fresh tomato salsa
other options: shredded fresh cabbage (don't knock it 'til you try it), corn kernels, lime juice, sour cream, chipotles in adobo
Place the steak or mushrooms in a medium bowl. In a separate bowl, mix the soy sauce through paprika. Pour the marinade over the steak or mushrooms. Let sit for at least 30 minutes before grilling or up to 4-6 hours.
Grill up the steak or mushrooms. Once grilled, further slice to desired size for taco. Serve on two tortillas with desired toppings.
Makes 6 taqueria tacos.
Yum. Have a sweet weekend-