Copycat Churrasco Steak Street Tacos

Allergens

Gluten (in corn tortillas), Dairy (in sour cream and cheese)

Ingredients

• 1 lb beef sirloin, cut into thin strips
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1 cup pico de gallo
• 1 cup guacamole
• 1 cup sour cream
• 1 cup shredded cheese

Instructions

1. In a large bowl, combine the beef strips with soy sauce, lime juice, olive oil, cumin, paprika, garlic powder, onion powder, salt, and pepper. Mix well and let marinate for at least 30 minutes or up to overnight.
2. Heat a grill or grill pan over medium high heat. Cook the beef strips for 2 3 minutes per side or until cooked to your desired doneness. Remove from heat and let rest for a few minutes before slicing.
3. Warm the corn tortillas on the grill or in a dry skillet for about 10 seconds on each side.
4. Assemble the tacos by layering lettuce, beef strips, pico de gallo, guacamole, sour cream, and cheese onto each tortilla. Fold and serve immediately.

Chef’s Insight

The key to perfect street tacos is using fresh, high-quality ingredients and not overfilling the tortillas.

Notes

For a truly immersive experience, play some samba music and dance while you cook!