A healthy Mexican dinner recipe, these fresh steak tacos with charred corn tortillas are easy to make and always a crowd pleaser.
I learned about traditional Mexican food from a very early age during our frequent visits to Tucson, Arizona where I was born. While I didn’t live there long, my family would go back for spring break to escape the Michigan winters on a regular basis.
Inevitably, every trip to Tucson would include a day trip to Nogales, Mexico close to the Arizona border. When I think back to those visits I can practically smell the fragrant cilantro, bright chilis and warm corn tortillas being freshly pressed before my eyes.
These simple steak tacos are made with leftovers from the Coffee Crusted Flank Steak I made recently but feel free to use whatever meat you have on hand. For added smokiness and flavor, I like to warm my corn tortillas up over an open flame before serving. To serve, top with a big scoop of fresh Pico de Gallo and dinner is done.
No forks required.
- To heat the tortillas, gently drag them over an open flame using tongs until they are charred and slightly smoky.
- Fill each tortilla with thinly sliced Coffee Crusted Flank Steak and top with Pico de Gallo to serve.