Mexican Street Food Tacos

Prep time: 15 min

Cook time: 20 min

Servings: 4

1 - 100 gram

Simple yet tasty cubed steak, sweet crispy onions, zesty radish pico and all the toppings, tucked into warm delicious little tortillas.  

Ingredients 

Radish Pico de Gallo Ingredients:

230 grams tomatoes, diced 

100 grams radishes, quartered and thinly sliced 

25 grams white onion, minced

1 large jalapeño, minced

1/2 cup cilantro, chopped

2 Tbsp. lime juice, or to taste

1/2 tsp salt, or to taste

1 tsp lemon pepper

1/2 tbsp olive oil

Steak Filling Ingredients:

700 grams Cadillo cubes

50 grams onions

1 tsp red pepper flakes

1 tsp cumin

1 tsp chili powder

1 tsp garlic powder

1/2 tsp sea salt

1/2 tsp black pepper

4 tbsp lemon juice

3 grams mint

bunch cilantro

Tortillas & Optional Toppings:

16 street taco tortillas

Salsa,

Greek yogurt or sour cream,

jalapeño slices,

lime wedges,

Directions

Radish Pico de Gallo

In a medium bowl, combine all Radish Pico de Gallo Ingredients (see note 4). Set Aside. 

Steak Filling

Add 1/2 Tbsp. of oil and the roughly chopped onion to a large skillet over medium to medium/high heat. Cook until the onions are slightly golden brown (about 5-7 minutes).

Then push the onions to the perimeter of the skillet to make room in the middle of the skillet.

Add the remaining 1/2 Tbsp. of oil, cubed steak, salt and bay leaves to the skillet. Cook for 4-6 minutes or until the steak cubes have browned. Remove from heat. Remove bay leaves from skillet and discard.

Assemble & Eat

Warm the tortillas in the microwave for 10-15 seconds to make them more pliable.

Load up the tortillas with the steak filling and radish pico de gallo. Finish the tacos with salsa, Greek yogurt (or sour cream) and other toppings. Serve immediately.