Copycat Restaurant Dinner – Street Food Rebel’s Sizzling Signature Tacos

Allergens

Dairy, Gluten (from corn tortillas)

Ingredients

• 2 lbs beef skirt steak, thinly sliced
• 1 cup fresh cilantro leaves, chopped
• 1 large white onion, finely chopped
• 1 jalapeño pepper, seeded and chopped
• 1 lime, juiced
• Salt and pepper, to taste
• 12 small corn tortillas
• 2 cups shredded iceberg lettuce
• 1 cup crumbled queso fresco cheese
• 1 ripe avocado, diced
• 1/2 cup sour cream

Instructions

1. In a large mixing bowl, combine sliced beef skirt steak, chopped cilantro, onion, jalapeño pepper, lime juice, salt, and pepper. Mix well and let it marinate for at least 30 minutes.
2. Heat a large skillet or griddle over medium high heat. Cook the marinated beef in batches until cooked through, about 4 5 minutes per batch. Remove from skillet and keep warm.
3. In the same skillet, warm the corn tortillas for about 10 seconds on each side to create a slight charred appearance.
4. Assemble tacos by placing a generous portion of cooked beef onto each warmed tortilla. Top with shredded lettuce, crumbled queso fresco cheese, and diced avocado.
5. Drizzle sour cream over the assembled tacos and serve immediately.

Chef’s Insight

The key to these Copycat Restaurant Dinner Tacos is the perfect balance of flavors - tender beef, zesty citrus, creamy sour cream, and the smokiness from the griddle.

Notes

Make sure to use high-quality, fresh ingredients for the most authentic flavor.