High Protein Street Steak Tacos
Elevate your taco night with these High Protein Street Steak Tacos! Juicy, tender slices of marinated skirt steak are the star of this recipe, infused with bold flavors from a rich blend of soy sauce, Worcestershire sauce, smoked paprika, garlic, and cumin. Perfectly grilled and served on warm corn tortillas, these tacos are topped with fresh diced onion, fragrant cilantro, and a squeeze of zesty lime for a burst of authentic street taco goodness. With just 15 minutes of prep and protein-packed ingredients, this easy recipe is ideal for a satisfying weeknight meal or your next backyard gathering. Add creamy avocado slices for an extra layer of decadence and enjoy these protein-rich, flavor-packed tacos that are as delicious as they are quick to make!
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Recipe Information
Ingredients
- 1 lb Skirt steak
- 2 tbsp Olive oil
- 2 tbsp Soy sauce
- 1 tbsp Worcestershire sauce
- 3 cloves Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 8 pieces Corn tortillas
- 1 medium White onion, diced
- 0.5 cup Fresh cilantro, chopped
- 1 large Lime, cut into wedges
- 1 medium Avocado, sliced (optional)
Instructions
In a small bowl, whisk together olive oil, soy sauce, Worcestershire sauce, minced garlic, ground cumin, smoked paprika, salt, and black pepper to create the marinade.
Place the skirt steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, ensuring it’s well-coated. Seal and refrigerate for at least 30 minutes, or up to 4 hours for extra flavor.
Preheat a grill pan or outdoor grill over medium-high heat.
Remove the steak from the marinade and let any excess drip off. Grill the steak for 3-4 minutes per side for medium-rare, or longer depending on your desired doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes. Slice it thinly against the grain to ensure tenderness.
Warm the corn tortillas by heating them on a dry skillet or directly over a flame for 15-20 seconds per side, until pliable.
Assemble the tacos by layering sliced steak on each tortilla. Top with diced onion, chopped cilantro, and any optional avocado slices.
Serve immediately with lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
3388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.7 g | 274% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 2983 mg | 130% | |
| Total Carbohydrate | 222.1 g | 81% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 14.8 g | ||
| Protein | 163.3 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 525 mg | 40% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 3888 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
