Best Tacos Shed Style Recipes

Mexican Street Tacos image

Provided by Chungah Rhee

Categories entree

Yield 6 servings

Number Of Ingredients 12

2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges

Steps:

In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. Serve steak in tortillas, topped with onion, cilantro and lime.

Tacos, Shed Style image

Number Of Ingredients 8

1 pound lean ground beef
1 cup homemade chile sauce or canned mild enchilada sauce
12 blue corn tortillas
cooking oil
1 pound longhorn cheese, grated
chopped lettuce
chopped onion
chopped tomato

Steps:

Brown the ground beef in a heavy skillet and drain off all grease. Mix in the chile sauce. Fry tortilla quickly in hot oil until they are limp. Drain. Allowing 2 to a plate (use oven-safe plates), place 2 tablespoons of the meat mixture on each tortilla. Add a spoonful of the cheese, lettuce, onions, and tomatoes to each. Fold tortilla over and sprinkle with more grated cheese. Place in 425° oven until the cheese melts.

Nutrition Facts : Nutritional Facts Serves