TexMex Street Tacos

Makes 4 Servings


2 pounds Flank Steak

1/4 cup silver tequila

2 tablespoon low sodium soy sauce

2 cloves garlic, minced

1 lime, juiced

1/4 cup orange juice

1/4 cup olive oil

1 teaspoon Kosher salt

1/2 teaspoon ground black pepper

1 jalapeño pepper, ribs and seeds removed, finely chopped

1 shallot, finely chopped

2 tablespoon cilantro, chopped

16 corn tortillas

Toppings: Minced white onion, chopped cilantro. Optional toppings: cojita cheese, lime wedges, pico de gallo (recipe follows)

Pico de Gallo (Yields 2 Cups)

4 tomatoes, seeded and chopped

1/2 cup red onion, chopped

2 green onions, white and green parts, thinly sliced

1 jalapeño pepper, ribs and seeds removed, minced

1/4 cup cilantro, chopped

2 garlic cloves, minced

1 lime, juiced

1/4 cup extra-virgin olive oil

1 teaspoon Kosher salt


Place tequila, soy sauce, garlic, lime juice, orange juice, olive oil, salt, black pepper, jalapeño pepper, shallot and cilantro in a freezer proof zip top bag.  Add flank steak. Seal and marinate 6 hours to overnight in the refrigerator.

Preheat an outdoor grill to 400°F. Remove steak from marinade.  Grill for 7 – 10 minutes per side, turning once, until desired internal temperature. Remove the steak, rest for 5 minutes to allow the juices to redistribute. Thinly slice the steak across the grain on a diagonal.

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill.

Combine pico de gallo ingredients in mixing bowl and toss thoroughly.

Stack 2 tortillas, add beef, toppings and lime juice if desired.

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