Ingredients
Scale
- 2 tablespoons vegetable oil
- 3 lbs flank steak or skirt steak, thinly sliced
- 1 large onion, chopped
- 2 fresh limes plus extra for serving
- 1 bundle fresh cilantro
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ stick butter
- 16 mini corn tortillas
Instructions
- Thinly slice the flank steak against the grain, then chop into bite-sized pieces for even cooking
- Heat vegetable oil in a large skillet and begin browning the steak pieces over medium-high heat
- Add half the chopped onions to the skillet and cook until soft, reserving the rest for fresh toppings
- Season the meat and onion mixture with salt and pepper while cooking
- Squeeze the juice of two fresh limes over the meat and onion mixture for flavor and tenderness
- Continue cooking until the meat is cooked through and has absorbed the lime juice
- Melt butter in another skillet and fry mini corn tortillas for 1 minute until soft
- Allow tortillas to cool slightly before handling
- Use 2 mini corn tortillas per taco and spoon the meat mixture onto them
- Top with fresh cilantro, reserved raw onions, and serve with lime wedges
Notes
- Slice the steak against the grain to ensure maximum tenderness
- Don’t overcrowd the pan when browning meat for proper searing
- Save half the onions raw for topping to add fresh crunch
- Double up on tortillas for each taco to prevent breaking
- Fresh lime juice is crucial and cannot be substituted with bottled
Nutrition
- Serving Size: 2 tacos
- Calories: 385
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg