Feisty Lime Street Tacos
- Feisty Lime Street Tacos-A Journey into Game Day Awesomeness.
By gary robinson, Cooking Out Loud
Ever since the street taco was invented, I have been in love with them. As a kid, tacos were always big and burritos are even bigger. As I grew older, eating multiple tacos, well, it raised eyebrows, causing guilty trauma, and shame. Ok, maybe that is a bit dramatic. LOL.
Along comes the street taco. What the mini muffin is to a regular muffin, the street taco is to the jumbo taco. They are so small, you don’t feel like they really count as a taco…they are like Taco Vitamins. I feel like an astronaut when I eat them. 🙂
So..being almost a hybrid of Taco and Finger-These are amazing game day hits. You can feed the group, or if you are by yourself, just don’t tell anyone how many you ate.
As you will also see, I used Willow Seasoning’s Feisty Lime Seasoning. It is the “key ingredient” to everything on this platter.
I am starting with the topping first. These are all not only optional, but as everyone has different tastes, how you stack them is up to you.
Toppings and Canvas:
- Like every work of art, the canvas comes first…I love flour tortillas, steamed
- Guacamole…I use a basic home made mine with Avocado, Garlic, Cilantro, and 1/2 teaspoon of Willow Seasonings Feisty Lime Seasoning.
- Diced Avocado, either as an extra, or in place of guacamole
- Salsa, of your choice. Since I am using sirloin in this recipe, I would recommend a rich tomato base salsa. Conversely, if you decide to go beef free, and make these with Cod, which is a great choice, try a Mango based salsa, totally complements the lightness of the seafood.
- Cilantro…(what more can I say, my favorite herb)
- Red Onion-diced in little bitty pieces.
- Cotija cheese
- Arugula…yep, the you read that right.
Making the Meat
- 1 to 1 1/2 lbs of thinly sliced sirloin steak or ribeye steak
- 2 tablespoons olive oil
- 3 tablespoons Willow Seasonings Feisty Lime Seasoning
- 1 teaspoon of Willow Seasonings High Elevation SPG
- 1 tablespoon of fresh lime juice
(if you do not have the SPG, mix together a 1/4 tsp of fresh ground pepper, 1/ tsp of salt, and add about a clove of garlic minced)
- Place the sirloin or ribeye steaks into a large resealable plastic bag.
- Mix all of the other ingredients together with a wisk, and pour them into bag. Push out all extra air from the bag, and seal, and place in fridge overnight. or for at least 6-8 hours depending on when you are serving
- When ready to cook…preheat your smoker to 225 on high smoke
- When ready, lay out the steak cuts on the upper rack. Turn them after about 20 minutes, and remove after another 10-15. They should be medium on the inside by now.
- If you have a flat top or cast iron skillet, or pan, add a little olive oil and heat to high. Sear the steak cuts on each side for about 30 seconds…just to get a nice mark on each side.
- Cut into thin strips, and then cut into 1/2 inch, or desired length.
- Place on your tortillas, top as you wish, and enjoy, I am sure you will!