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Mini Steak Tacos With Spicy Pico De Gallo
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Serves 12 |
Don't let their small size fool you!
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Ingredients:
2 lbs. beef shoulder top blade steaks, flat iron
12 5" diameter flour tortillas
Spicy Pico de Gallo, recipe follows
1 8 oz. package Mexican cheese blend, shredded
Marinade:
1/2 cup Italian dressing, prepared
1/4 cup lime juice
1 Tbsp. honey
2 tsp. cumin, ground
1 tsp. chili powder
Directions:
Cut beef steaks lengthwise in half, then crosswise into 1/4" strips; set aside.
Combine marinade ingredients in medium bowl.
Place beef and marinade in food-safe plastic bag. Close bag securely and marinate in refrigerator 30 minutes.
Remove beef from marinade; discard marinade.
Heat pan over medium heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef.
Evenly divide beef strips over tortillas.
Top with 1 tablespoon Spicy Pico de Gallo and 1 tablespoon cheese.
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Mini Steak Tacos With Spicy Pico De Gallo
Serves 12
Ingredients:
2 lbs. beef shoulder top blade steaks, flat iron
12 5" diameter flour tortillas
Spicy Pico de Gallo, recipe follows
1 8 oz. package Mexican cheese blend, shredded
Marinade:
1/2 cup Italian dressing, prepared
1/4 cup lime juice
1 Tbsp. honey
2 tsp. cumin, ground
1 tsp. chili powder
Directions:
Cut beef steaks lengthwise in half, then crosswise into 1/4" strips; set aside.
Combine marinade ingredients in medium bowl.
Place beef and marinade in food-safe plastic bag. Close bag securely and marinate in refrigerator 30 minutes.
Remove beef from marinade; discard marinade.
Heat pan over medium heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef.
Evenly divide beef strips over tortillas.
Top with 1 tablespoon Spicy Pico de Gallo and 1 tablespoon cheese.
