Tacos are a weeknight go-to. This healthy version is packed with protein and fresh veggies while stepping up the culinary game a bit beyond basic ground meat tacos. If you are low-carb, you can also omit the tortilla and put everything over some salad greens.
The steak cuts we suggest for this dish take well to a marinade. We recommend marinating it for 24 hours, but if you are rushed, 1 hour works too.
You can also easily make this recipe with chicken breast.
For the taco:
Optional: cucumber, radish, cojita cheese.
For the steak and marinade:
1 ½ pounds flat iron, flank, or skirt steak
1teaspoon of chili powder or fajita seasoning (just be mindful if using a seasoning with salt to go lighter on the soy sauce/salt below.) Note if you are pinched for time or lacking some of these panty items, adding a good quality jarred salsa or hot sauce like Cholula as the main ingredient in you marinade is a great shortcut.
½ olive oil
1/3 cup soy sauce or ½ tablespoon of salt
¼ cup apple cider or balsamic vinegar
2 tablespoons lemon juice, freshly squeezed
1 ½ tablespoons Worcestershire sauce (optional)
1 tablespoon mustard
1 clove of garlic, minced (optional)
½ teaspoon black pepper, freshly ground
For pico de gallo:
1 cup tomatoes, chopped
½ onion, chopped
1 cloves of garlic, minced (optional)
½ Jalapeno chopped (optional)
2 tablespoons lime juice, freshly squeezed
3 tablespoons fresh cilantro, chopped
½ teaspoon salt
¼ teaspoon pepper
For the guacamole ingredients see our recipe
To make the marinade, mix all the ingredients in a plastic bag with a resalable mouth or in another airtight container. (If you would to omit certain ingredients listed in marinade section, that is fine. Combine any of these ingredients and it will come out tasty!) Place the meat in the marinade, seal and store in the fridge for at least 4 hours or overnight.
To make the pico de gallo, chop ingredients finely (or pulse in a food processor, but don't puree). Season generously with salt and pepper and set aside.
To make the guacamole, follow our recipe.
To cook the meat, you can use an outdoor grill, indoor grill pan, or cast iron pan. Place the meat on the grill grate or pan and cook until well-seared and dark brown on one side, 4-5 minutes. Using thongs, flip the steak and continue to grill until the interior is slightly less done than you want it to be when you eat it, 3-4 minutes for medium or 2-3 for medium-rare. The steaks we suggested for this recipe are thin and cook quickly. Keep a close eye on it.
Transfer the meat to a cutting board, and let it rest for 10 minutes. Slice it on the bias, against the grain. It is important to cut the steak thin so it is tender in the taco.
While the meat is resting, warm the Stacy’s tortillas on the grill or still-warm pan until they are softened, 1 minute or so on each side.
When ready to assemble your tacos, place a few slices of meat at the bottom of a tortilla and top it off with a few tablespoons of guacamole and pico de gallo.
Garnish with cilantro leaves. Optional additional garnishes: cucumber, radish, cotija cheese, Repeat the same process with the rest of the tacos and serve.