I have been getting some major taco cravings lately… they are little, easy to eat, and taste amazing… what’s not to love?! My favorite kind of taco is a traditional steak taco on soft corn tortilla shells with onions and cilantro. You have to try these, they were some of the best steak tacos I have ever had. The marinade was amazing and complimented the onions and cilantro perfectly! I also used a cast iron skillet to grill my steak, which I highly recommend! Cast iron skillets make a delicious steak.
Plus, I have been growing herbs since early Spring and they are thriving here in Florida. So I got to harvest some fresh cilantro from my garden for the first time to use on my tacos! Check out my garden below! I am growing cilantro, parsley, oregano, chives, garlic, and basil. Any suggestions on ways to use my fresh herbs?
Grilled Steak Tacos
2 lbs skirt steak
Juice of 1 orange
Juice of 3 limes
1/3 cup soy sauce
1/3 cup olive oil
½ tsp sugar
4 garlic cloves, minced
1 – 2 Tablespoons Kelapo coconut oil
Soft corn tortillas
Chopped cilantro, as much as desired for topping
Chopped onion, as much as desired for topping
Your favorite taco toppings
In a bowl, mix together orange juice, lime juice, soy sauce, olive oil, sugar, and garlic. Place steak in large Ziplock bag and pour marinade over top. Place in refrigerator for 3 hours or more (the longer the better) and turn occasionally. Before grilling let sit at room temperature for about 20 minutes.
Heat cast iron skillet over med-high heat until pan is very hot. Add coconut oil to pan and grill steak in skillet until it is at your desired doneness (I cooked mine medium… if you don’t have a cast iron skillet you can grill or cook in regular skillet). Let steak rest 5-10 minutes.
While steak is resting, heat a skillet over medium heat and spray with non-stick cooking spray. Put corn tortillas 1 or 2 at a time(depending on the size of your pan) in the pan and heat on each side for 10-20 seconds or until warm. Slice steak and top with onions and cilantro or your favorite toppings. Serve with Mexican rice and chips and guacamole. Enjoy!