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Street Tacos with Crispy Jalapeños

Yield: 10 tacos | Prep time: 1 hour


  • ¼ cup olive oil, divided

  • ¼ cup soy sauce

  • 3 tablespoons lime juice

  • 3 garlic cloves, grated

  • 2 teaspoons chili powder

  • 2 teaspoons ground cumin

  • 1 teaspoon dried oregano

  • 2 pounds skirt steak or flank steak

  • 10 street size tortillas

  • Fresh Gourmet® Crispy Jalapeños, Pico de gallo, pickled red onions, sour cream, guacamole, lime wedges and chopped cilantro for garnish.


In a shallow baking dish combine olive oil, soy sauce, lime juice, garlic, chili powder, cumin and oregano. Add the steak and refrigerate covered for at least 1 hour.

Preheat a cast iron grill pan or grill over high heat. Cook steak for about 10 min, flipping halfway through. Allow meat to rest for 5 minutes before slicing into thin strips.

Serve grilled steak in warmed tortillas with toppings of choice and top with Fresh Gourmet® Crispy Jalapeños.


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