Adobo Lime Steak Tacos Recipes
ADOBO LIME STEAK TACOS
This refreshing steak taco is best topped with guacamole, sour cream, and salsa verde. Paired with a good Mexican beer, it will make your evening. I prefer soft tortillas, but you can use hard tacos if you like.
Provided by Diana
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Season the steak all over with adobo seasoning. Squeeze 1 lime half onto the steak and rub garlic all over it. Place on a dish and refrigerate, at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in an ovenproof pan over medium-high heat. Add steak and cook until a crust forms, about 5 minutes. Flip and cook until crusty on the other side, about 5 minutes more.
- Bake steak in the preheated oven until tender, about 30 minutes. Allow steak to cool, about 15 minutes. Slice against the grain.
- Place tortillas on a plate and cover with a damp paper towel. Heat in the microwave until fluffy and warm, about 1 minute.
- Place a portion of steak slices on a tortilla, top with sliced onion and cilantro. Squeeze remaining lime juice on top and add some salsa verde. Repeat with remaining tortillas, steak, onion, and cilantro.
Nutrition Facts : Calories 482 calories, Carbohydrate 43.9 g, Cholesterol 77.4 mg, Fat 21.2 g, Fiber 4.5 g, Protein 29.6 g, SaturatedFat 6.6 g, Sodium 606.8 mg, Sugar 5.9 g
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- Tacos are good food. In some form or another, I probably make tacos at least every couple weeks. I love the fact that in addition to changing up the main ingredients (chicken, steak, fish, shrimp, etc) you can add new toppings, and of course, different spices. In this recipe video, I show you how to make my version of an Adobo steak taco. The adobo marinade is heavy on citrus, onion, garlic and spices and both tenderizes and flavors the skirt steak that I use. Of course you can use the same flavors with chicken, fish, pork, etc, and it will work just as well. Hope you enjoy it as much as I do. Recipe Overview and Keys to Success To make the best adobo steak tacos, make sure you do these few things:
- The longer you can marinate the steak in the adobo, the better (up to a point, no need to go beyond 10/12 hours). It imparts flavor and tenderizes the meat…so if can go 4 – 5 hours, you’ll be in great shape Use a hot pan, or grill, and make sure you get a good sear the meat. That sear will develop the flavors, and give the skirt steak little crispy edges that make a great texture contrast Make sure to cut the skirt steak “against” the grain. If you don’t, it’ll be really tough and chewy Finally, make sure your tortillas are fresh, and warm them up prior to serving. Like bad bread can ruin a sandwich, so can a bad tortilla ruin a taco. I like to heat mine on a skillet for a couple minutes right before serving.
- 1 lbs skirt steak 1 large yellow onion 5 garlic cloves - minced 1 orange 1 lime 1 lemon 1 tablespoon honey 1 tablespoon cumin 1 teaspoon chili powder 1 half teaspoon cayenne pepper ¼ cup cilantro chopped 1 red bell pepper Soft tortillas Olive oil
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- Combine oil, 2 Tbsp. lime juice, adobo sauce, brown sugar, garlic, and 1/4 tsp. salt in a small bowl. Transfer 2 Tbsp. of the mixture to a separate small bowl. Stir in yogurt; cover and refrigerate.
- Place steak in a glass dish and pour the remaining adobo mixture over the steak, turning to coat evenly. Cover and refrigerate for at least 2 hours or up to 12 hours, flipping halfway through.
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