Street style is my favorite way to taco! Inspired by one of my favorite local taco joints, this ultimate flavor combination will rock your next taco Tuesday! It’s got juicy skirt steak, spicy chorizo and tangy chihuahua cheese…need I say more?! Top it off with fresh salsa verde and serve it alongside a delicious margarita…you just can’t beat that!
My husband and I used to love to hit this spot up on date night. It’s got a quaint, intimate vibe, bomb tacos and fresh margs! Now that we have our little one it’s not the best place to bring her. With that said I got to thinking it’s time to recreate our favorite taco!
Here’s your balance tip….if you’re looking to cut back on time, get store bought salsa verde. My local grocery store sells it freshly made in their produce section. When I’m in a pinch I pick some up and I can whip these babies up in 15 minutes! If you’ve got the time make the salsa verde, see how-to below!
How to make Salsa Verde:
- 6 medium tomatillos, husked and sliced in half
- 3 large cloves of garlic in skin
- 1-2 large jalapeños, seeded and sliced in half
- ¼ cup white onion, chopped
- ¼ cup cilantro leaves
- Salt to taste, about ½ teaspoon
With a broiler on high roast tomatillos, jalapeños and garlic for 8 to 10 minutes, flipping halfway through. Remove skin from garlic. In a food processor blend tomatillos, jalapeños, garlic and remaining ingredients.
Skirt steak tacos are juicy, spicy and tangy! What I love about this recipe is its simplicity! You can have tacos on the table in just 15 minutes!
Ingredients
- 1 pound skirt steak, raw
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 3 ounces pork chorizo, Mexican style
- 8 tablespoons Chihuahua cheese, freshly shredded
- 8 tablespoons salsa verde
- 8 corn tortillas street style size (4.5”)
Instructions
- Set skirt steak at room temperature 30 minutes before cooking. Season skirt steak with salt, garlic powder, black pepper and cayenne. With a grill on high heat (about 500°F) cook steaks to medium rare about 4 minutes, flip halfway through. Remove from grill and cover to keep warm.
- Meanwhile, heat a medium nonstick skillet on high, add chorizo. Break up chorizo with wooden spoon into small pieces. Cook thoroughly for about 3-4 min stirring frequently.
- When chorizo is halfway done, slice steak into small pieces about ½” by ½”. When chorizo has 1 minute left add steak to chorizo pan and toss.
- Set oven broiler on high. On a baking sheet with foil assemble tacos. 1 tortilla, 2 spoonfuls of chorizo and steak, 1 tablespoon of cheese. Put tacos in oven until cheese is melted about 1-2 min. Top each taco with 1 tablespoon of salsa verde.
Nutrition: Yield: 4 servings, Serving Size: 2 tacos
Amount Per Serving: 8 SP, Calories: 268 Total Fat: 15g, Saturated Fat: 5g, Cholesterol: 104mg, Sodium: 991mg, Total Carbohydrate: 15g, Fiber: 2g, Sugars: 2g, Protein: 15g
