The Meal Planner

Originally posted March 13, 2009. Photos and text updated June 5, 2012.

Years ago my husband introduced me to Authentic Mexican Tacos.  He had spent some time in Mexico in his teens.  He pretty much has the worst memory in the history of mankind ever and basically remembers only two things about his time there: his first kiss to a girl older than him in a lime orchard under the stars (talk about a dream!)... and these tacos.

"So they're just meat, onions, cilantro and guacamole?" I'd ask.

"Yep. But they're amazing."

He wasn't kidding. Something magical happens when those simple ingredients collide with a corn tortilla. But they can't just be any corn gotta make sure they are good ones. I know that in the U.S. they are available everywhere, but here in Canada they are harder to find. We've tried corn tortillas from Safeway and they were so awful the texture was like rubber and the taste wasn't much better than cardboard. The corn tortillas we used this time were from our Asian Supermarket that carries a lot of International foods. Corn tortillas have been redeemed for me.

Recipe by Meal Planning 101

Serves 4

I used flour tortillas instead of corn in these pictures because that's what I had on hand.   I think they taste better with corn (and more authentic too :) )

2 lb sirloin or flank steak
Grill seasoning (or salt and pepper)
2 limes, cut into wedges
1/2 medium onion, diced
1 bunch cilantro
12 corn tortillas
Pico de Gallo (optional)

Slice beef thinly across the grain. In a frying pan over high heat add a tbsp of oil. You want the pan hot so it sears the beef. Add 1/3 of the beef, seasoning well with grill seasoning (or salt and pepper. Authentic taco's are made just with salt, but the grill seasoning gives it an added "oomph" that is really great.) When the beef is browned remove from pan; this should only take a couple minutes. Continue to cook the rest of the beef in batches. When the beef comes out of the pan squeeze lime juice all over.

*Alternatively, you can sprinkle your favorite steak with the grill seasoning and throw it onto a hot BBQ for 3-5 minutes per side (as per your liking).  Remove the steak from the grill and squeeze with fresh lime.  Let sit for a few minutes to let the juices redistribute, then slice the steak thinly across the grain.  I like to cook the meat this way in the summertime when I can be outside.

In a dry pan over medium heat, warm a corn tortilla. We like to heat them as we make them so we keep getting up and down from the table to heat up a tortilla and then assemble and eat. If you don't want to do this, just put a stack of them on a plate with a damp towel over top and microwave for a few seconds.

To assemble a taco, lay beef across the tortilla and sprinkle over onions.  Squeeze a wedge of lime over.  Scoop on some guacamole and finish with a few sprigs of cilantro. I'm not a fan of raw onions, so I like to eat mine with beef, guacamole, pico de gallo and cilantro.

Click here for printable version of Authentic Mexican Tacos.

Heck yes, these are amazing! I had authentic taco's once at my hubby's favorite Mexican restaurant and I found them somewhat bland. But these are soooooo not bland. The combination of the lime and grill seasoning on the beef as well as the pico de gallo and guacamole make these so freakin' delicious. We both scarfed down as many taco's as our stomachs would handle. According to Steve: "This is what Jesus will serve us when we get to heaven."

Meal Ideas:

  • Instead of serving the steak, guacamole and pico de gallo in corn tortillas, serve them on a crunchy tostada.

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