Steak Tacos

This month’s MS Living had a great article on San Antonio as well as some fantastic recipes. I had leftover steak to use and I am always having trouble thinking of something to do with it. She had all sorts of great TexMex recipes, but I was most inspired to make my own hard shell tortillas. I bought a massive package of corn tortillas in order to make enchiladas with and I had frozen the leftovers. The best part is that I already had everything on hand for this meal. Even the avocado, since F has gone on an avocado strike as of late.




Steak Tacos

8 corn tortillas
Oil for frying

½ pound grilled steak, thinly sliced (I used leftover ribeye)
¼ onion, chopped
1 clove garlic, sliced
2 teaspoons fajita marinade
1 teaspoon oil

½ tomato, chopped
2 tablespoons shredded Colby Jack cheese
Lettuce, shredded
Guacamole (click for recipe)

Bring 1” of oil to 325 in a large saucepan. Microwave the corn tortillas in damp paper towels for 30 seconds. Using tongs, fold the tortilla into a half moon shape and fry one half for 1 to 2 minutes. Turn over and fry the other side for the same amount of time. Drain shells on a wire rack over a baking sheet.

Place the onion, garlic, steak and marinade in a small bowl. Toss to coat. Heat oil over medium-high heat in a medium skillet. Add steak mixture to the skillet and sauté to warm. Serve steak in taco shells with tomato, cheese, lettuce and guacamole.

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