Grilled Beef Street Tacos

Grilled Beef Street Tacos

Mary DeAngelis

Prep Time: 20 minutes

Serves: 4–6 tacos

Ingredients

  • 1 pack corn tortillas
  • 1 lb KC tenderloin tips
  • 1-1/2 Tbsp lime juice
  • 2–3 Tbsp orange juice
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 tsp cayenne
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, chopped

Preparation

Mix all ingredients for marinade, pour in re-sealable bag, and add the tenderloin tips. Marinate for 1–2 hours.

For the slaw, combine the cabbage, jalapeno, scallions, and cilantro in a bowl. In a separate bowl, whisk together the minced garlic, mayonnaise, sour cream, lime juice, zest, salt, and pepper.

Pour dressing over the cabbage and mix well. Refrigerate for at least one hour to overnight.

Once the beef has marinated for a couple hours, preheat your grill to medium-high. Submerge skewers in water for 20 minutes if using wooden skewers. Skewer several pieces of marinated beef onto the skewer, leaving about half the skewer to use as a handle. You should be able to get 4–6 skewers.

Grill for about 8–10min turning a couple times. You can lightly grill/toast the tortillas while you’re at it if you’d like.

To assemble, take a tortilla in one hand and the beef skewer in the other and use the tortilla to pull the meat off the stick. Top with some of the cilantro lime slaw and enjoy. You can add diced tomatoes, avocado, or whatever other toppings you like or may have on hand.

Slaw

  • 4 cups shredded red cabbage
  • 1 jalapeno, thinly sliced
  • 2 scallions, thinly sliced
  • 1/4 cups cilantro, chopped
  • 2 cloves garlic, minced
  • 1/4 cups mayonnaise
  • 1/4 cups sour cream
  • 2 Tbsp lime juice
  • 1 tsp lime zest
  • 1/2 tsp salt
  • 1/2 tsp pepper

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