Ingredients
1/2 c. Ortega Street Taco Sauce: Asada 3 Chile and Garlic Flavor, plus more for serving
1/2 c. pineapple juice
3 tbsp. extra-virgin olive oil
Zest of 1 lime
Zest of 1 orange
Juice of 1/2 lime
1 tsp. kosher salt
1 1/2 tsp. freshly ground black pepper
1 lb. skirt steak, cut into 4 pieces
Grapeseed oil, for pan
Butter, for pan
3/4 c. sour cream
Juice of 1/2 lime
Pinch kosher salt
8 Ortega Cauliflower and Corn Taco Shells
Sliced avocado
Diced tomatoes
Diced red onions
Fresh cilantro leaves
Preparation
Step 1In a large bowl or glass baking dish, combine all marinade ingredients except for steak and whisk until completely smooth. Reserve ⅓ of marinade and set aside in a separate container.Step 2Place steak on a cutting board and pierce with a fork all over. Transfer steak to the marinade dish, tossing to coat evenly. Transfer to the refrigerator and let marinate 4 to 8 hours.Step 3In a large cast-iron pan over high heat, heat 1 tablespoon oil and ½ tablespoon butter. Drain away excess marinade from steak, then carefully place two pieces of steak into the hot pan. Let sear until some char forms, about 3 minutes, then flip and brush on more reserved marinade. Cook 2 to 3 minutes more on the second side, then transfer to a cutting board and brush on more marinade. Repeat with remaining steak.Step 4Let seared steak rest for 10 minutes before dicing into ½” cubes. Brush with remaining marinade and toss to coat. In a small bowl, stir together sour cream, lime juice, and salt until smooth.Step 5To assemble: Microwave taco shells on high for 30 minutes. Fill each taco shell with ¼ cup steak, sliced avocado, tomatoes, red onions, sour cream mixture, and cilantro. Drizzle with more Asada sauce before serving.
The marinade The Street Taco Asada 3 Chile and Garlic sauce brings to the table smokiness, spiciness, and a touch of sweet umami from tomatoes. We use a little lime and orange zest medley to add citrusy brightness without adding extra acidity to the marinade, which the pineapple juice supplies. In addition to being fragrantly sweet, pineapple juice also contains a group of enzymes called bromelain, which breaks down protein chains in meat—making it the ideal marinade ingredient for tenderizing flavorful but tougher cuts of meat like skirt steak. The steak You can use any cut of steak you desire in this flexible recipe. Skirt steak is what we call for here, but flank steak will work equally well. Just make sure that you do not exceed 8 hours of marinating—any longer and the pineapple juice will slowly transform the tenderness of the meat into mushiness! Go with a quick and hot sear for a lightly charred, crunchy crust and medium-rare meat inside. Depending on the thickness of your steak and desired level of doneness, cooking times may vary. Stated cooking times below are for a 1/2"-thick steak and for medium-rare doneness. If well-done steak is preferred, increase cooking time to 4 minutes per side for a 1/2"-thick steak, and up to 6 minutes per side for thicker steaks. The toppings It’s your taco, so go with your favorite toppings! We’re going with some avocado and perky, limey sour cream for richness, diced tomatoes and cilantro for freshness, red onions for color and peppery crunch, and a little extra Asada Sauce for added spice. Getting all of this goodness in a single bite is going to be a feat, but we believe in you! If you’ve made this recipe, drop us a comment and rating down below to let us know how you liked it! For more ideas on how to celebrate National Taco Day every day of the year, check out our 60+ taco variations!
