I learned how to make these tacos while a man from Oaxaca, Mexico lived with my family. They are traditional Mexican tacos and one of the best things I know how to make. The steak may be broiled or grilled if you prefer.
I learned how to make these tacos while a man from Oaxaca, Mexico lived with my family. They are traditional Mexican tacos and one of the best things I know how to make. The steak may be broiled or grilled if you prefer.
My husband and I are big fans of authentic Mexican restaurants and he was always hinting that I should be able to cook like that too. Well, you should have seen the look on his face when I made these tacos and they tasted EXACTLY like the ones we had eaten there!! Not bad for a gringo!! :-) I've tweaked the recipe a little - I buy really thinly cut pieces of meat and then cut them into small cubes (that's the way they do it at the restaurants I've had this dish in) and then I marinate the beef in some lime juice and salt and pepper first. I also cook the onions and pepper for a few minutes before adding the beef and cilantro and leave some raw for garnish. I also make the pico de gallo recipe on this site to serve with it. It's also not bad served with flour tortillas if you want to avoid the oil from frying the corn tortillas.Read More
These were terrible. Way too much oil to fry tortillas and cilantro and lime were not enough to make these taste like anything. Will not make again.Read More
My husband and I are big fans of authentic Mexican restaurants and he was always hinting that I should be able to cook like that too. Well, you should have seen the look on his face when I made these tacos and they tasted EXACTLY like the ones we had eaten there!! Not bad for a gringo!! :-) I've tweaked the recipe a little - I buy really thinly cut pieces of meat and then cut them into small cubes (that's the way they do it at the restaurants I've had this dish in) and then I marinate the beef in some lime juice and salt and pepper first. I also cook the onions and pepper for a few minutes before adding the beef and cilantro and leave some raw for garnish. I also make the pico de gallo recipe on this site to serve with it. It's also not bad served with flour tortillas if you want to avoid the oil from frying the corn tortillas.
Tasted great, but just a note to inexperienced cooks like myself: wear gloves when you chop the jalapenos! I didn't know any better, and chopped them up with my bare hands. My hands were painfully burning for hours.
Being from the Northeast I never ate much Mexican but when I briefly lived in the Midwest I learned to make these sort of tacos. The locals called them tortillas but I later found out the tortilla was just the corn wrapping and not the name of the dish. We made them with all the usual taco fillings like seasoned hamburg, lettuce and tomato, onions, cheese, sour cream and taco sauce. The secret is the soft corn tortilla that you do not fry until it is crunchy but rather until it is limp and pliable. It frys very fast. Plop one at a time in the hot oil. It will puff up, then turn it. When it puffs again remove it immediately to drain the oil on a paper towel. The dish known as soft tacos is usually made with the already soft flour tortilla. I way love these soft corn tortillas better than those and the crunchy corn type.
WOW WOW WOW!!!! These are absolutely the BEST THING I HAVE MADE FROM THIS SITE! If you are into "Americanized" mexican food, then these tacos aren't for you. However, if you love traditional mexican, then you MUST TRY these! My entire family can't get them out of their head. We have had them 3 times in 8 days. The flavors are simple but come together to make an incredible authentic tasting taco. LOVE THESE! We prepared the recipe exactly as written. I highly recommend you try them.
My husband and I LOVE this recipe!. The simplicity of flavors is wonderful. At first I was worried about the jalapeno being too hot (first time making authenic mexican food) but, it wasn't at all. The lime was delicious and we added cumin and a touch of garlic salt when frying the meat. I get compliments from everyone that I serve this to..who KNOWS how authentic mexican food should taste like---that would be my in-laws. Flour tortillas, sour cream and chi chi's salsa have no place in a dish like this. Serve with Goya Arroz con Frijoles Negros y Coronas.
I made these for dinner tonight and they are awesome! Very simple, easy, tasty, and very authentic. My former neighbors had a housekeeper from Central America and these are very much like the tacos she made for us, except she made the corn tortillas by hand, without a press even! Do try to get the highest quality top sirloin that you can find - it does make a difference. I recommend Whole Foods Market all-natural beef, if you have a store in your area. They are a little more expensive but it is worth it for the taste and tenderness. Also, if you don't like hot food, remove all the seeds and veins from the peppers before you chop them. That's where most of the heat comes from. The only thing that I did differently was, like another reviewer, I marinated the sliced steak with a little fresh squeezed lime, salt, and pepper for about 10 or 15 minutes (just long enough to have a Corona) before I seared it, then added a little more salt and pepper after cooking. Also coated my cast iron skillet with a tiny amount of oil, just enough to prevent sticking. Lola, thanks so much for sharing this!!!
I really liked this recipe but I altered it somewhat. I did not fry the tortillas, just used them soft. And I cooked my onions with the steak, and then tossed the steak & onions, w/the salt, pepper and lime juice in a bowl and let it sit in the fridge for half an hour. The steak just cooked in oil by itself did not have much taste. Also I added shredded cheddar cheese and put homemade guacamole in my taco. Next time, and I WILL make it again, it was yummy, I will use flank steat b/c the cut the recipe calls for is so much more expensive. Thank you Lola, I enjoyed this meal and can't wait for my leftovers tonight.
These were terrible. Way too much oil to fry tortillas and cilantro and lime were not enough to make these taste like anything. Will not make again.
WOW! Who knew that these bundles of lightly seasoned steak tacos would be so flavorful! I was doubtful that it would taste so good but I was wrong! I wasn't able to find corn tortillas so I purchased flour instead. I was SCARED of the jalapenos (I DON'T like hot food... rather I can't eat hot food comfortably) but they were fantastic! The lime and cilantro are the keys to the flavor in my opinion and since I love both I added a little extra on my tacos then my husband's. I also couldn't help myself but purchased a 5 layer "Mexican" party dip that had salsa, cheese, sour cream, guacamole and diced tomatoes and added 2 spoonfuls to top off the tacos. Just wonderful! Met and exceeded my requirements for a weekday family meal which are easy to make, YUMMY, and fast to cook! My Texan husband was quite pleased with them so I take that as a sign that these are up to par. :) I definitely will be making this again in the very near future.
I loved this. My husband loved this. My friend loved this as well. She made it for all of her friends the next day. Very good. We cooked the onion and jalapenos with the meet and added the cilantro later. We also did not fry our flour tortillas, to much fat that way. But it was wonderful. I love cilantro, it makes everything better.
My husband is Mexican, and this is the way that tacos are really made. This is the kind of taco sold in restaurants and by street or market vendors; this is about as authentic as it gets. For additional flavor, serve with salsa verde, not Old El Paso or Pace. Salsa verde is the real stuff, and you can find the recipe on the site. The reviewers who said that this was bland and awful were probably expecting Americanized tacos: hard shells, ground beef cooked with taco seasoning, salsa, shredded cheese, lettuce, and sour cream. While there is nothing wrong with the Americanized variety, this is not what you should expect when you try this recipe.
I am so excited about this recipe! Ik....being from Pennsylvania Dutch Country....this is definitely something I was skeptical to try. It just didn't fit what I know in my mind as a Taco....but I read the reviews and thought.....well I might as well go for it! Wow wow was I ever thrilled. I kept thinking to myself that there had to be more to it....but it's simple to make..like 10 minutes...the flavor is different to my taste buds....keeping in mind that east coast has no clue what a street taco tastes like...so I just have to say this is delicious. I'm so excited that the family loved it and just the fact I tried something new...this recipe is so great. I will be making these again tonight since I still have the ingredients handy. This meat and potatoes gal found something that really is a hit!!!!!
For the ones that said that the tacos were to bland, they have to know that authentical mexican tacos are bland. The crunchy ones are for the "american taste". We mexican if we want them crunchy fry the tortillas like this recipe. If the tortilla is completely crunchy those are not tacos, those are "tostadas" and the tortilla is plain. This is a real mexican recipe, congratulations for sharing part of our healthy and delicious mexican food.
These were excellent. I used the top sirloin that the recipe called for and I cooked it in my wok and it was super tender. The flavor combo in these are perfect and I wouldn't change a thing. This recipe will be used often in my home. Thank you!
Absolutely delicious! Maranite the meat in the lime juice and cilantro. Saute' the vegies, salt, and pepper, in a little oil. Then add your marinated meat. Do not over cook. YUM! YUM!
This recipe is exceptional! The flavors blend together to make a mouth watering flavor. I was pleased with how good it is, plus it's so easy to make!
My husband is from Mexico and these taste EXACTLY like home! I'm so excited, I want to call all my friends over to show off! If you want to try a variation of this recipe that would also be authentic, use pork instead of steak, but still have the butcher thinly slice it the same way. Then dice some pineapple for the topping (in addition to the jalepeno,onion, and cilantro.) Thank you thank you a thousand times over, I will make this recipe forever!!
To answer to someone else's review, I don't know what the fuss isn't about! We absolutely love these tacos. We don't even use onions or jalapenos. Definitely use top sirloin and salt and pepper it when frying in the oil. After the tortillas are done make a taco with the steak, and handful of cilantro and a squeezed lime wedge. We have made these for family who would definitely tell us if they didn't like the recipe but they agreed it was wonderful. From the other reviews it seems people are trying to "Americanize" this recipe. Let it be and enjoy.
If you are a fan of REAL/AUTHENTIC Mexican food then you will love this one! Add some green salsa and/or freshly made pico and this is the BOMB!
This is an awesome recipe! I marinated my steak overnight in lime juice. I cooked the steak through, then drained the juice, added in the onion and jalapeno, and cooked just until the onions were slightly soft(my husband is not a fan of cold onions!)and the steak was slightly crispy. I served with the cilantro and lime juice, and added a couple of avacados mashed with a little lime juice. Lola's Horchata from this site topped it off perfectly!! Rave, rave reviews!! ***Made this with chicken...just as good!!***
Like other reviewers, I couldn't believe how tasty these were. I scaled the recipe down for 2 people - make sure you don't scale the oil for frying the tortillas. Also, I put my steak in the freezer for about 1.5 hours before I started cooking. It made it nice and firm, and easy for me to slice paper-thin.
Fabulous. I make a similar recipe only I don't fry the shell (warm them in the oven), and top with a small sprinkling of cojita cheese. My family (even the littlest member) loves them.
I have not tried this recipe but wanted to give a tip to the person who burned her hands with the jalapnoes. I have found that if you roast them under the broiler in your oven the have a wonderful flavor and do not burn your hands. Simply cut off the top, slice in half and lay them skin side up on a piece or foil sprayed with nonstick spray and them put under the hot broiler(with the rack lowered to the second level in the oven) until the skins are browned and blistered. Remove from the oven and wrap up the foil to sort of steam and soften them. Then peel and seed them, you can then dice or put in the food processor to chop them up. My family loves the flavor of the roasted peppers in their food and it makes it much easier to use them.
Yum! Really enjoyed these tacos and felt they were very authentic tasting. Next time I would grill the steak and slice into strips, as it was hard to avoid getting the steak overcooked. Nonetheless, it ws delicious. I used a jar of diced jalapeno rather than fresh. Offered both corn and flour tortillas and the corn tortillas were by far the favorite. I used less oil to warm the corn tortillas. They seemed to do well with just a bit of oil warmed until flexible. I then layered them between paper towels. Thanks for sharing this fabulous recipe!
These really are fantastic. (Granted there is room for improvement.) Definitely good when you are in a time crunch, as they are easily made and cooked. This would also be good for family taco night or Mexican Night! Kids love themed dinners, and this would be great for that! You should try adding some Oaxacan Cheese to really give it the Oaxacan taste!
This recipe is very authentic. I've been to Mexico, this is how I ate them as well. The only difference is that they served tomato and avacado on the side, and I liked adding them to the taco. 5 star rating for being authentic, and bringing back great memories!
i make these taco's and to make them even better i add cactus strips that you can purchase in the latin part of your local grocery store...they are in glass jars and they are delicious and add a spicy interesting texture and taste...we call them cactus tacos and the family loves them!
We REALLY love this recipe. It has become a tradition to serve this at my youngest daughters birthday party in August every year. I serve it buffet style with pico de gallo, guacamole, homemade salsa, sour cream, cheese, black bean soup & limes of course. It all looks so pretty on the table with all the different colors. We've also used different cuts of meats all with great results. A little secret...lean cuts of beef packaged & cut as roasts are much cheaper & just as good.
Que rico! We thought these were fabulous, especially because they are not overstuffed with everything but the kitchen sink. I'm a vegetarian, so we used Morningstar Farms "Steak" Strips with great results. Thanks, Lola!!
This is quick, easy and DELICIOUS! A great dinner for busy folks who don't want takeout *again*! I made a few changes to suit my family's taste and this were a huge hit; I was the lucky one who got the leftovers! I bought a sirloin roast and sliced it up, sauteed the meat then sprinkled it with Goya's Adobo seasoning. None of us is really into super spicy so we skipped the jalapenos, but we had onion, lime, avocado, cheese & salsa for my daughter and hubby. Folded everything into flour tortillas and I had supper cooked and ready to eat in about 30 minutes. This is definitely going to become one of my "go to" recipes for busy weeknights!
OUTSTANDING! I marinated the beef in a 1/2 can of Budweiser and the juice of a lime for appr. 24 hours. I followed the rest of the recipe exactly. My husband and I ate it all! I never made fresh taco shells before, and they took a long time to fry. Next time I will start the shells sooner as the meat was done long before the shells were.
Tried as written. One big flaw keeps it from being a 5. Do not fry the tortillas. Split into 2 batches of 9 or how ever many you need. Get a thin kitchen towel and put about an ounce of water on it and ring it out to spread throughout the towel. Wrap tortillas. Microwave on high for 45 seconds. Leave in towel and put in a covered dish. Repeat with others. Use as needed from there. On a personal note I cannot stand cilantro!! I used a combination of flat leaf parsley and basil.
I just made this almost exact recipe last week, just minus the jalepenos. I was trying to replicate "carne asada tacos" I ate at a local taco place. I used a too thin N.Y. strip one day and ribeye another day, which I liked better. It was more crisp like at the taco place. And, when I heated the tortillas I didn't use quite so much oil just a spray. The tortillas would be too greasy otherwise. I also add a tiny bit of chopped tomato to the onion and cilantro mix. I like making the tacos like this because it is quick, as the meat doesn't need to marinate, and if it is good quality steak it tastes great. I also don't have to mix together a pico de gallo. To make it easier to hold, put the meat and ingredients on two stacked corn tortillas, if they are flimsy. This is very delicious!
YUM - great tacos! I too was nervous about the peppers but they weren't hot at all and next time I'll get a hotter chile. I cooked them with the steak though so maybe that took out some of the bite...? Anyway, thanks to the other review regarding how long to cook the tortillas, these turned out perfectly. My husband thinks I should open my own restaurant! Even my kids liked these, well, 2 out of 4! They were easy and quick to make. We loved them!
Thanks so much for posting your recipe! These are very much like the tacos we get from the "taco truck" whenever we're in Marshalltown, IA. Yes, we have to travel to the heartland of the USA to get a decent taco, LOL. The family who runs the truck - It's like a "roach coach", but with a full kitchen inside - adds just a scant sprinkle of crumbled queso fresco and serves the tacos with big slices of lightly sauteed seasoned carrot and a wedge of lime on the side. I only tweaked this recipe ever-so-slightly to get it to taste like the taco truck tacos. Marinated the beef in mojo criollo before slicing and cooking quickly in a HOT cast-iron skillet. This puts a slight crust on the beef, caramalizing the mojo and beef juices. Let the skillet cool a little before tossing the sliced carrots in there with a squeeze of lime juice mixed with a little sugar and a sprinkle of oregano. You only want enough sugar to counteract the sourness of the lime and enhance the natural sweetness of the carrot. The carrots should be more crispy than tender; they barely touch the skillet. Be generous with the cilantro in the tacos... the light,cool flavor contrasts beautifully with the meat.
Very authentic! My husband and I had tacos like this from this man who sold real mexican food from his food truck. The first bite and we were hooked! We now have named this guy "Taco Dude" and purchased his food at least twice a week. We have sinced moved and longed for those tacos. I think we have found the replica of "Taco Dude's" recipe! THANX!
Straight from the Heart of Mexico, where simple ingredients come together to make great food. While these may seem plain, it’s the lime juice that is key to the authentic flavor so be sure and give it a good squeeze.
Fun change to the normal American taco. I'm not a huge fan of corn tortillas though. I honestly think I'd like these better on a flour tortilla. I know that isn't "traditional"..it's just truth! I love the lime and spice together. I think I'd like some fresh red and yellow peppers thrown in the mix too.
Hubby didnt like the corn tortillas... and my beef was too chewy. Maybe i should have gone for a more expensive cut. The idea was good, but it didnt turn out great for me.
I just made these again, and its so quick to make. We will be making these a lot. My husband loves this recipe and we cook this when we have company to impress them.
Delicious but I like to cut the beef and marinate in lime juice,black pepper and garlic before cooking. Also I prefer wrapping a stack of tortillas in a damp towel and zapping in microwave to frying them.
Fabulous dish! My husband said this might have been my 'best dinner yet' - and if you look at how many recipes I've reviewed, that's saying a lot! :) Served with the Black Bean & Salsa soup from this site and some cold Coronas!
These are quite yummy. I also use left overs from pork roast. Dice it up and heat in a hot skillet with 2 tablespoons of oil to brown up the edges of the already cooked meat. I prefer my corn tortillas grilled without the oil. Use a hot non-stick skillet and just lay the corn tortilla in it without oil or cooking oil spray. Cook for a couple minutes until starting to brown, flip tortilla over to brown the other side. "Cooks" the corn in the tortilla without adding oil to it. Yummy!
I would add more lime juice, less cilantro, and some mozzarella cheese to this and it'd be perfect!
My family said these were bland and not to make again. I agree with them.
Simple and so good! I grilled the steak but otherwise followed the recipe.
If my steak hadn't turned out super tough, this would have been a five-star recipe. I think I would have preferred to grill the steak and then slice it up. Otherwise the flavors were really good!
This is the only way I will make tacos. I do not bother frying the tortillas, just heat and flip them over the flame or in a dry skillet.
These are the best authentic tacos you can enjoy. Easy to make and you can't stop with one or two, I ate twice as much as any taco receta made before. Truly incredible tacos all will love!
This was very good. Instead of onions I used pico de gallo that I found the recipe for here also. But I really liked it, is very authentic. Not really a dish for little ones though unless they like onions.
My family and all enjoyed these tacos and I have a table full of picky eaters.
This has become a regular in our house. We really love it! I usually let the meat marinate for a couple hours before cooking for added flavor. Very quick & easy!
Excellent recipe, although my steak was gone before the onion/cilantro/jalapeno mix was gone, so next time I would use a bit more meat.
Delicious steak and tacos. Next time I will cover and simmer the meat to make it juicier. I was kind of hesitant about the pepper mix but it wasn't spicy at all.
This was a big winner. My "food snob" husband was very impressed with these tacos and he even bragged to our friends. They were so easy too.I used filet instead of sirlion and sauteed some of the onion.Then combined the chopped fresh jalapeno,chopped raw onion and cilantro like a relish. Will definately serve to guests at my next gathering.
These are AMAZING! I'm not sure what authentic tacos taste like, but surely this must be it. I made these as-is with only the addition of fresh avocado slices. YUM!!!!!
I marinated the steak in 1/2 bottle of dark beer, 1 lime, salt and 2 tsps of chopped garlic for 2 hrs. I also put the tortillas in aluminum foil in the oven, instead of cooking in oil. Used the rest of the recipe and it was awesome!!!! The flavors were so fresh and no one could get enough.
I like this with some shredded cabbage instead of the raw onion and some crumbled cotija cheese sprinkled over. I think grilled onions would be good too (I can't eat them raw). I don't know if it remains Oaxacan style still when I do that, but it's good!
The meat seemed a little bland. When I make this again, I will use brisket and add a some spices during the cooking process.
These are so tasty! They taste just like the ones we used to buy from a street vender. They're so easy! I use a lot less jalapeno and lots of cilantro and lime. I made it one night and my hubby liked it so much he asked for it the next night, but the only beef we had in the house was ground, and it worked great with that. Thanks!
It didn't seem like from the simple ingredients that this recipe could have as much flavor as it did, but it was delicious. A fresh, vibrant flavor--we enjoyed this dish very much.
These were excellent! I did not use the jalepeno peppers and I added sour cream, cheese, and garlic lime salsa to the tacos. They had a great flavor, and it was easy to prepare. I plan on making these for company.
I made these tonight and they were a hit with my family! I took another reviewer's advice and marinated the meat in lime juice, salt and pepper for about 15 minutes. I cooked the onion and a red bell pepper with the meat, since I didn't think my kids would eat raw veggies on tacos. Then we added the jalepeno and cilantro right before serving. I also used half corn and half flour tortillas since I didn't have enough corn tortillas. Both were good, though the corn was better. My kids and hubby were surprised that their tacos didn't need cheese, sour cream or any other regular taco fixings. I'll definitely make these again!
My favorite taco recipe
These are my husband's favorite tacos. Made again last night. The corn tortillas are somewhat greasy after frying in skillet, even after laying on a paper towel. Be sure to slice the steak VERY thin. We added a teaspoon or two of fajita seasoning to the meat, along with a couple teaspoons of cilantro and juice from 1/2 of a lime.
These were YUMMY!!! I took the suggestion from another reviewer and marinated them in lime juice and house seasoning for about 20 minutes prior to cooking. Served them with Pico De Gallo and sour cream. I'll definitely be making these again!
Indeed, the other reviewers were right, this recipe had surprising flavor. The wife and I were skeptics in the beginning, thinking the lack of cumin, cayenne, and chili powder would make this bland. The lime, salt, pepper on the steak was the right combination. The jalapenos add just the kick it needed. We served with shredded chedderella, tobasco (for extra heat), and onion/tomato to balance out the heat. This one is a keeper.
We used chicken strips instead of sirloin. It was still very good. We plan on trying the sirloin also. Excellent! ... especially today on Cinco De Mayo.
I hate to go against the allrecipes grain but what can I say? These were less than impressive. If you change/add something to a recipe and that makes it fantastic, don't give it five stars because the actual recipe is in fact lacking. These had an interesting taste; very clean and fresh, but my boyfriend didn't like them at all and even I have to say they were quite bland. I followed the recipe exactly. I will not be making these again.
I cut the steak into small cubes instead of strips, sprinkled some Lawry's Seasoned Salt and then squeezed fresh lime juice to marinade. Tends to give off liquid when cooking, so I cooked the meat until just cooked through, then drained it and returned it to the pan for a couple of minutes to brown, adding some more seasoned salt and ground pepper. The combo of onions, jalepenos and cilantro was delicious, but it is also very good if you add lettuce and tomatoes to the mix. Very tasty tacos!
This is super simple but accompaniments are needed to add a flavor punch.
I loved these tacos. I thought that I wouldn't and that they would be too hot. But they were awesome. I did fry the onion, jalapeno mix as well.
Outstanding!! I was surprised how tender the meat was, I'd always thought sirloin was a tougher cut than this. A few things I did differently: I tossed the meat strips with a little canola oil, cumin and the salt and pepper and let it sit for about an hour. After the meat was cooked (I kept mine a little pink inside) I took the meat out of the pan and put the chopped onions in there. I sauteed them about 3 minutes which took the "edge" off and also coated them with the oil/meat juices. The onions were still quite crunchy, and looked yummy. Unfortunately my corn tortillas were a little too old, so I had to use flour tortillas. Still delicious. This recipe is definitely a KEEPER, thanks for posting it!
This was excellent! I used thinly sliced flank steak and marinated it for an hour. Will definitely make this again!
Made these but used the marinade from the Carne Asada tacos on this website and they were delicious. Also, made the onion relish in advance instead of using all as garnishes - we only used 1 jalapeno in the relish.
My husband and I liked these tacos very much. I changed up the recipe just a bit adding the onions, cilantro, jalapenos, and lime juice to the meat when it was almost halfway cooked. Will likely make this again.
Really enjoyed this simple recipe. Added the lime, onions, & jalapenos while the meat was cooking to add flavor. Will definitely make again.
These taco's were fantastic. Although I think I made them wrong. I added a pinch of homemade taco seasoning to the steak, grilled it and made the cilantro, onion, jalepeno into a salsa with a ton of fresh lime and added a couple of roma tomatoes. Topped with homemade guacamole!! To Die For!!!
very good recipe, it tasted just like in Mexico! I put some homemade salsa I made on top too.
great recipe, but i did chip a tooth while eating the steak, lol.
Frying the tortillas was kind of a pain but the result was worth it. I marinated the sirloin in a tequila lime marinade then cooked it on the grill. I can't wait to make these again.
We have been making these for over a year now and this has become our staple taco recipe! I use ground beef just as a preference, and everything else just as specified. We make some homemade fried tortilla chips to go along when we have company, and everyone always raves! Thanks for such an awesome recipe!
Quite tasty I wil say. The flavor is light, simple and delicate! SPot on with this recipe, would not change anything! Goes great with a Mexican beer of choice!Five thumbs up for me and this one is a keeper!
it was quite good...i did forget to add the salt and pepper and it still came out quite tasty! i didnt have vegetable oil so i used canola oil instead...while preparing the tacos i did find that 4 limes was a bit excessive...in fact i thought two was plenty...there was no spice at all since the jalapenos were seeded...if you want spice keep at least some of the seeds...if not you could substitute green peppers for the jalapenos...and just because we like them we added cheese, sour cream and salsa...
awesome tacos.. forget the silly seasoning bags.. make these
Fast and easy to make! Loved it!!
Excellent recipe, tasty tacos and so easy to make! I couldn't find fresh jalapenos so I got a jar of already chopped ones and worked well too!
This recipe was absolutely fantastic -- it will definitely change the way you think about tacos. Other than a little salt and pepper, I left the meat alone and used our broiler for the cooking. The fried shells, as always, are an absolute must! I'm not sure if I compromised the authenticity of these tacos, but I added some fresh avocado, queso fresco, and creme fraiche. Magnifico!
Phenomenal! Great with a white creme sauce!
These tacos were insanely wonderful. We had these last night, and everyone said to give them a five! I could literally eat these every day.
I made this recipe exactly as stated and it was absolutely delicious. I bought sour cream, salsa, cheese and avocado to play around with and it tasted even better. I can't wait to eat more tomorrow!
I made these and liked them - but I think I was expecting them to be unbelieveable or something from the raves. I think I would make again - but jazz it up just a little bit, I think.
Even though I haven't made this recipe (bad to review without making, I know), I wanted to write and let everyone know that this is almost exactly what I used to eat while living in Brownsville, Texas -- the best were from the street vendors during the Cinco de Mayo parades. One major difference is that the onions are cooked in lard or vegetable shortening. Otherwise, one of my FAVORITE Mexican meals. Highly recommend! ... When making these at home, instead of slicing sirloin, we grill pre-marinated (with papain) beef fajitas from our grocers meat section. YUM-O!
Deliciosoooo. I threw the peppers and onions in with the steak, just to make it easier to make the taco because we were feeling lazy, and we added some chopped avocado on top of the meat, before the lime juice. SO GOOD.
Great recipe! I just wanted to add that if anybody gets jalepeno juice on themselves and it burns, dab a napkin in milk and hold that on the place where the juice got you, it really does help. just keep changing it out when it gets warm. the more milk, the better.
We liked this recipe. Served with refried beans and spanish rice and of course added cheese. Used the leftovers for breakfast tacos the next morning, just diced the steak and added eggs.
These Tacos are very delicious. I made it with meat for my family and with shrimp for myself, because I am a vegetarian. And all were great.
I was just in Mexican heaven! So simple yet so delicious! I was immediately transported back to the tiny taco stand we bought these for $1 from 12 years ago! Thank you so much. Lime and cilantro are two of the best flavors this earth has to offer. If I did anything different to the recipe next time, it would be to cut the meat smaller.
This is amazing! My boyfriend from Mexico City was amazed - these are almost exactly "street tacos." Note: if you are looking for American Tacos, these are not the tacos for you! Thanks for a great recipe!