15-MINUTE STIR-FRIED STEAK TACOS
We slice skirt steak and cook it quickly at a high temperature to save time and keep the meat tender. Make sure you save the super flavorful collected juices from the steak and onions to drizzle on your tacos.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3-inch-thick strips. Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4 teaspoon salt and a few grinds of pepper.
- Heat a large nonstick skillet over high heat. Meanwhile, wrap the tortillas in a clean dishcloth, and microwave at 100 percent for 1 minute. Let sit, wrapped in the dishcloth, until ready to serve.
- When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don't stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1 1/2 minutes more. Transfer the steak to a medium bowl. Immediately add the onions to the skillet, and stir until brown and slightly softened, about 1 1/2 minutes; transfer to the bowl with the steak, and stir to combine.
- Set up a taco bar with the steak and onions, wrapped tortillas, sour cream, guacamole, salsa verde, pico de gallo and cheese.
SUMMERTIME STEAK TACOS
Steps:
- 1. In a large resealable plastic bag, combine Farmer's Pick 100% Juice Blackberry, lime juice, olive oil, onion, jalapeno, and cilantro. Add the steak, seal the bag, and turn to coat well. Refrigerate for 2 to 4 hours. 2. When ready to serve, heat an outdoor grill or stovetop grill pan to medium heat. Remove the steak from the marinade and pour the marinade into a small saucepan. Bring to a boil and boil until the liquid has evaporated and the onions are tender, about 12 minutes. Season to taste with salt and pepper. 3. Meanwhile, pat the steak dry and very generously season with salt and pepper. Grill, turning once, until grill marks appear, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes. 4. Cut the steak across the grain into thin slices; cut the slices the same length as the tortillas. Divide among the tortillas and top with the onion mixture. If desired, scatter tomatoes and cilantro on top.
SUMMER STEAK TACOS
Setting up a DIY taco station is an easy way to host a small or large group of guests, while still enjoying the dinner party yourself. Take tacos to the next level with tender, juicy 100% Canadian AAA Angus beef, a simple and affordable switch that is sure to impress.
Provided by Mary Jenny
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season steaks with salt, pepper and cumin. In a pan over high heat, sauté steaks for 3 to 5 min per side (or to your liking). Remove and slice thinly.
- Using a mandolin or knife, thinly shave cabbage. Set aside.
- In a medium bowl, gently smash the pitted avocados with the juice of one lime and pinch of salt. Set aside.
- Arrange steak, tortillas, avocado, tomatoes, cabbage and cilantro for garnish in bowls or on a platter for guests to assemble their tacos.
Nutrition Facts : Calories 522.8, Fat 25.2, SaturatedFat 6, Cholesterol 134.4, Sodium 142, Carbohydrate 22.2, Fiber 11.8, Sugar 7.9, Protein 55
SUMMERTIME CHICKEN TACOS
Try these tempting tacos when you're looking for a change of pace from regular tacos. A mild zing from the lime juice in the chicken taco marinade comes through after grilling. I like to serve them with salsa, cheese, lettuce and tomatoes. -Susan Scott, Asheville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat. Refrigerate for 8 hours or overnight, turning occasionally. , Drain chicken, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until a thermometer reads 170°. Cut into thin strips; serve in tortilla or taco shells with desired toppings.
Nutrition Facts : Calories 338 calories, Fat 12g fat, Cholesterol 63mg cholesterol, Sodium 289mg sodium, Carbohydrate 28g carbohydrate, Fiber 27g protein. Diabetic Exchanges, Protein 2 starch
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