“Taste and see that the Lord is good!” —Psalm 34:8, ESV
These street tacos from the Billy Graham Training Center at The Cove are a tasty alternative to the popular Tex-Mex ones. Pair them with rice, black or refried beans, or salad.
The Cove’s Mexican Street Tacos
2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1-1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges
In medium bowl, combine soy sauce, lime juice, 1 tablespoon olive oil, garlic, chili powder, cumin and oregano.
In gallon-size plastic bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour and up to 4 hours, turning the bag occasionally.
Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add steak and marinade; cook, stirring often until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
Serve steak in tortillas, topped with onion, cilantro and lime.
Try Other Summer Recipes
- Ruth Bell Graham’s oatmeal icebox cookies
- The Cove’s honey, lime and Sriracha chicken skewers
- Chicken salad from Billy Graham’s mother, Morrow Graham