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Steak Street Tacos with Pico de Gallo

These carne asada tacos are made of marinated steak, topped with a homemade pico de gallo salsa. Kid-friendly pico de gallo made with Roma tomatoes and sweet red bell peppers.
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Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

Steak taco

  • 1 1/2 pounds skirt steak, cut into 1/2 inch pieces
  • 12 mini flour tortillas, warmed
  • 3 cloves garlic, mined
  • 1 tablespoon fresh lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 2 tablespoons olive or canola oil

Pico de Gallo

  • 4 large Roma tomatoes, chopped
  • 1 small red bell pepper, chopped
  • 1 small white onion, chopped
  • 1 fresh lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • 1 pinch cumin or more if desired
  • salt and pepper to taste

Instructions
 

For the steak tacos

  • In a medium bowl, combined soy sauce, lime juice, 1 tablespoon olive oil, minced garlic, chili powder, ground cumin, and oregano.
    Cut steak into 1/2 inch pieces and place at the bottom of a large Ziploc bag. Pour mixture over and evenly combined. Seal bag and marinate for 1 to 4 hours.
    Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add steak and cook, stirring often, until steak has browned, and marinade has reduced. Approximately 5 to 6 minutes.

For the Pico de Gallo

  • Stir all Pico de Gallo ingredients together in a large bowl. Cover and refrigerate for at least 2 hours before serving.