Firecracker Street Tacos – A Sizzling Copycat Classic

Allergens

Dairy (in cheese), Gluten (in corn tortillas)

Ingredients

• 1 lb beef skirt steak
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 cup shredded cheese
• 1 medium red onion, thinly sliced
• 1 ripe avocado, mashed
• 2 tbsp fresh cilantro leaves, chopped
• 1 lime, cut into wedges
• Hot sauce, to taste (optional)

Instructions

1. In a small bowl, combine chili powder, smoked paprika, ground cumin, dried oregano, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Set aside.
2. Slice the beef skirt steak into thin strips, then season generously with the spice mix, massaging it into the meat. Let it marinate for 30 minutes to overnight.
3. Preheat a grill or grill pan over medium high heat. Grill the marinated steak strips until cooked to your desired doneness, about 2 4 minutes per side. Remove from heat and let rest for a few minutes.
4. Warm corn tortillas on the grill or in a dry pan for 10 seconds on each side.
5. Slice the cooked steak into thin strips and arrange them on the warm tortillas. Top with shredded cheese, sliced red onions, mashed avocado, chopped cilantro, and lime wedges. Add hot sauce if desired.
6. Fold each taco in half and serve immediately.

Chef’s Insight

To add even more flavor, marinate the steak overnight and let it rest in the refrigerator. - Customize your tacos with different toppings like pickled onions or jalapeños for added zing.

Notes

For a spicier version, increase the cayenne pepper or add more hot sauce.