15-Minute Stir-Fried Steak Tacos
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Cooking Time:
10 min
Prep Time:
5 min
Total Time:
15 min
Servings:
4 servings
We slice skirt steak and cook it quickly at a high temperature to save time and keep the meat tender. Make sure you save the super flavorful collected juices from the steak and onions to top your tacos along with popular Mexican add-ons like crema, guacamole and salsa verde!
Ingredient
11 pound skirt steak
21 tablespoon chili powder
31/2 teaspoon dried oregano
41/4 teaspoon sugar
5Kosher salt and freshly ground black pepper
6Eight 6-inch corn tortillas
71 tablespoon vegetable oil
81 medium red onion, halved and cut into 1/4-inch-thick slices
9Sour cream, guacamole, salsa verde, pico de gallo and shredded Mexican-blend cheese, for serving
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Nutritional components
- Serving Size1 of 4 servings
- Calories384
- Total Fat20g
- Saturated Fat7g
- Carbohydrates26g
- Dietary Fiber4g
- Sugar2g
- Protein26g
- Cholesterol76mg
- Sodium463mg
Cooking process
Step 1Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3-inch-thick strips. Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4 teaspoon salt and a few grinds of pepper.
Step 2Heat a large nonstick skillet over high heat. Meanwhile, wrap the tortillas in a clean dishcloth, and microwave at 100 percent for 1 minute. Let sit, wrapped in the dishcloth, until ready to serve.
Step 3When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don't stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1 1/2 minutes more. Transfer the steak to a medium bowl. Immediately add the onions to the skillet, and stir until brown and slightly softened, about 1 1/2 minutes; transfer to the bowl with the steak, and stir to combine.
Step 4Set up a taco bar with the steak and onions, wrapped tortillas, sour cream, guacamole, salsa verde, pico de gallo and cheese.
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