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Ingredients:

  • 1 ½ lbs. steak, sliced thinly
  • 2 T. plus 2 t. white vinegar
  • 2 T. soy sauce or liquid aminos
  • 2 cloves garlic, minced
  • 2 T. lime juice or 1 lime, juiced
  • ¼ c. olive oil
  • 1 t. ground black pepper
  • ½ t. garlic powder
  • ½ t. chili powder
  • ½ t. dried oregano
  • ½  t. ground cumin
  • ½ t. paprika

Directions:

  1. In a medium bowl, whisk together all ingredients except the steak.
  2. Add the steak to the bowl and thoroughly coat.
  3. Cover with plastic wrap and marinate for 1 to 8 hours.
  4. Heat vegetable oil in a large skillet over medium-high heat. Cook the steak, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
  5. Warm the tortillas in a skillet for about a minute on each side to make them pliable.
  6. Serve with shredded cheese, diced tomatoes, cut lettuce & sour cream.

Servings: enough to fill 8 tortillas