Carne Asada Spicy Street Tacos
Take your tacos to the next level with this spicy recipe.
1 1/2 pounds skirt steak, cut into 1/2-inch pieces
1 tsp Elijah's Xtreme - Xtreme Regret Hot Sauce
12 mini flour tortillas, warmed
2 tbs reduced sodium soy sauce
2 tbs freshly squeezed lime juice
2 tbs canola oil, divided
3 cloves garlic, minced
2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges
In a medium bowl, combine soy sauce, lime juice, Elijah's Xtreme Regret Hot Sauce, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. Use a fork or large mixing spoon - You don't want hot sauce hands!
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and 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.