Firecracker Street Tacos – A Sizzling, Smoky Copycat Classic

Allergens

Gluten (in tortillas), Dairy (cotija cheese)

Ingredients

• 1 lb beef flank steak
• 2 tbsp olive oil
• Juice of 2 limes
• 1/4 cup chopped cilantro
• 8 small corn tortillas
• Salt and pepper, to taste
• 1 avocado, sliced
• 1/4 cup crumbled cotija cheese
• Sliced jalapenos (optional)
• Lime wedges

Instructions

1. Season the flank steak with salt and pepper on both sides.
2. In a large skillet or grill pan, heat 2 tablespoons of olive oil over medium high heat.
3. Add the seasoned steak to the pan and cook for 4 5 minutes per side, or until desired doneness is reached.
4. Remove the steak from the heat and let it rest for a few minutes before thinly slicing against the grain.
5. In a large bowl, combine the steak slices with lime juice and half of the chopped cilantro. Toss well to coat.
6. Warm the tortillas in a dry skillet or on a griddle until softened and slightly charred.
7. Assemble tacos by placing a generous portion of the steak mixture onto each tortilla, then top with avocado slices, crumbled cotija cheese, remaining cilantro, and jalapenos (if using).
8. Serve with lime wedges on the side for an extra burst of zesty flavor.

Chef’s Insight

Be sure to let the steak rest before slicing, as this allows the juices to redistribute and keeps the meat tender.

Notes

For added authenticity, serve the tacos alongside Mexican street-food favorites like elotes or churros.