Mini Steak Tacos With Spicy Pico De Gallo Recipe

ingredients

1 1/2 pound beef shoulder top blade steaks
12 flour tortillas (5-inch diameter)
1 package (8 ounce size) shredded Mexican cheese blend

MARINADE
0.33 cup olive oil
1/4 cup red wine vinegar
1/4 cup lime juice
1 tablespoon honey
1 1/2 teaspoon ground cumin
1 teaspoon chili powder

SPICY PICO DE GALLO
1 1/2 cup chopped tomato
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro
1 tablespoon minced jalapeno pepper
1 teaspoon tabasco
1 tablespoon fresh lime juice

directions

Cut the beef into 1/4-inch strips and set aside.

Combine the oil, vinegar, lime juice, honey, cumin, and chili powder in a zip-top plastic bag. Add the beef to the bag, seal, and turn the bag several times to coat the meat. Place in the refrigerator for one hour to marinate.

Meanwhile, combine the tomato, onion, cilantro, jalapeno, tabasco, and lime juice in a bowl. Stir well to combine. Cover and refrigerate while the beef is marinating.

When ready to cook, heat a large skillet over medium heat.

Remove the beef from the marinade (discard any remaining marinade).

Add the beef to the skillet and stir fry until the beef is browned (do not overcook, it should be medium rare).

Divide the beef between the tortillas. Top with some of the pico de gallo and shredded cheese. Fold up the tortillas and serve immediately.

Recipe Source: Adapted from Cattlemen's Beef Board

nutrition data

Nutritional data has not been calculated yet.