Steak Tacos

  • 4 servings
  •  2 hrs 20 mins
  •  2 hrs
  •  20 mins

Ingredients

  • For Steak & Marinade:
  • 1 pound flank or skirt steak, frozen for 30 minutes
  • 4 tablespoons (1/4 cup) Mazola® Corn Oil divided
  • 3 tablespoons tamari or reduced-sodium soy sauce
  • 3 tablespoons freshly squeezed lime juice
  • 3 cloves garlic finely minced
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried Mexican oregano
  • 8 taco-sized flour tortillas, heated on skillet lightly coated with Mazola® Corn Oil until lightly charred
  • Toppings:
  • Cotija cheese crumbled
  • Chopped cilantro
  • Pickled jalapeño
  • Lime wedges
  • For Slaw:
  • 1-1/2 cups finely shredded cabbage, or coleslaw mix
  • 3 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 2 tablespoons finely chopped mango
  • 2 tablespoons finely chopped jalapeño
  • 1/2 teaspoon chili powder
  • Salt and ground black pepper, to taste

Instructions

For Steak & Marinade:

In a large bowl, combine 2 tablespoons of Mazola® Corn Oil, soy sauce, lime juice, garlic, chili powder, cumin and oregano.

Remove steak from freezer and slice thinly, across the grain. Place in the bowl with the marinade.

Stir to cover steak slices with the marinade. Marinate for at least 45 minutes and up to 2 hours.

Heat 2 tablespoons of Mazola® Corn Oil in a large skillet over high heat. Remove steak from marinade; set marinade aside.

Add steak to the hot oil and sear on both sides for about 1 minute. Immediately reduce heat to medium high.

Add the reserved marinade and cook, stirring often, until marinade has reduced to half, about 3 to 4 minutes.

To assemble, divide steak among warmed tortillas. Top with a generous spoonful of coleslaw (recipe below), a sprinkle of chopped cilantro, cotija cheese and pickled jalapeño. Serve immediately with lime wedges.

For Slaw:

Combine shredded cabbage, mayonnaise, lime juice, mango, jalapeño and spices in a bowl. Toss to combine.

Season with additional lime and/or salt and pepper, if necessary.