Mexican Street Tacos

If you can put it in a tortilla, I love it.

From the refreshing Baja Fish Tacos with the crunchy cabbage slaw I bought from a truck by the beach in San Diego; to the red sauce with heat I had on my enchiladas in Dallas; to the pork carnitas with piquant tomatillo salsa that I used to get from the lady with no teeth in the silver wagon (swear!);  to one of Rose's tacos, with the spicy sauce and crusty-around-the-edges corn tortillas that I grew up eating at Pastrami Dan's in Naples, FL... it's all good.

Here I've made Mexican Street Tacos.  They're perfect because you use the small tortillas--so not only can you have more than one, but more than one kind.  Genius.  And you grill the meat, which takes minutes.

The time is in the marinade. It only takes 5 minutes to put together but it sits in the refrigerator overnight.  Once you start grilling, though, you can have everything on the table in half an hour. Which leaves time for more important things...like the margaritas :)

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WHAT YOU WILL NEED:
(serves 4)

3 pounds Skirt Steak
1 bottle Italian Salad Dressing (I use Wishbone)
2 limes, cut in half
small flour or corn tortillas (whichever you like better)
salt/pepper/garlic powder
1-2 tablespoons salted butter
1 garlic clove, chopped
* optional - ranch dressing (but you won't be sorry...)

toppings:  radishes, cilantro,  green onions, Mexican cotija cheese or queso fresco, orange and red bell peppers

queso fresco

Marinate meat:  In large ziplock bag, place skirt steak and salad dressing.  Squeeze lime juice into bag and then place lime halves in the bag, as well.  Seal and refrigerate overnight, and up to 24 hours.

Take meat out of the refrigerator approx. 1/2 hour before cooking and let rest on counter. 

Saute peppers:  Cut peppers in strips.  Melt butter in pan, and saute peppers with garlic until they start to soften and get a beautiful brown color.  Turn off heat but keep on burner.

sautéed peppers...beautiful color

Season meat with salt/pepper/garlic powder and grill until desired doneness, basting with some of the marinade.  I like mine medium so that it's easy to bite into inside the tortilla.  Right before it's done, place the limes from the bag cut-side down on the grill until they are warm and charred slightly. Remove and set aside.  (Note:  you can also heat the tortillas on the top rack of the grill while you're doing all this, wrapped in foil)

Cover meat and let rest for approx. 10 minutes.
In the meantime, prepare your toppings:

Slice radishes, crumble cheese, chop cilantro...put out tortillas and peppers

Slice meat, then squeeze grilled limes over the top.  You'll get a little more juice but more importantly, some of the caramelized pulp will fall onto the meat. MMMMMMM...
Salt and pepper to taste

Assemble tacos.  I like to drizzle a little ranch dressing over the top with a fork before I fold it up and eat it.  SO GOOD.

Don't forget the margaritas and ice cold Landsharks, both with extra lime and salt.

Landshark

Enjoy.  I'm so jealous I wish I was there!!...Call me!!