Mexican Street Tacos

INGREDIENTS: 

• ¼ cup Fresh Harvest Key Lime balsamic
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ¼ cup Fresh Harvest Cilantro & Roasted Onion olive oil
• 1 ½ pounds skirt steak, cut into thin strips
• 12 small flour or corn tortillas
• ¾ cup diced red onion
• ½ cup chopped fresh cilantro leaves
• 1 lime, cut into wedges

Directions:  

1. In a medium bowl, combine Key Lime balsamic, Cilantro & Roasted Onion olive oil, garlic, chili powder, cumin and oregano. Whisk well.

    

2. In a large bowl, pour marinade over steak strips, cover and marinate in refrigerator for at least 1 hour (or up to 4 hours), stirring the mixture occasionally.

    

3. Heat large skillet to medium high. Add steak (including marinade), stirring often, until steak has browned, and marinade has reduced – about 5-6 minutes, or until desired doneness.

    

4. Heat a non-stick skillet to medium heat and warm (toast) tortillas, transferring to covered dish or tortilla keeper to keep warm.

    

5. Serve steak in warmed tortillas, topped with onion, cilantro and a squeeze of fresh lime.