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Fresca Street Tacos With Chimichurri And Pico De Gallo

Fresca Street Tacos With Chimichurri And Pico De Gallo
Serves: 10-12 street tacos
For the steak and marinade:
  • 12 5-inch Fresca corn tortillas
  • 1½ pounds flank steak
  • 1 sweet onion, sliced
  • Juice and zest of one orange
  • Juice and zest of one lime
  • ⅓ cup soy sauce
  • ⅓ cup olive oil
  • ½ teaspoon sugar
  • 4 smashed cloves of garlic
  • ½ cup cilantro

For the Chimichurri sauce:
  • ½ of one jalapeño pepper, seeded
  • 2 cloves garlic
  • ¼ cup onion, chopped
  • 1 bunch cilantro leaves (about 1 cup packed)
  • 1 bunch Italian parsley leaves (about 1 cup packed)
  • ¾ cup olive oil
  • ¼ cup fresh lime juice
  • 2 teaspoons ground cumin
  • ¾ teaspoon kosher salt

For the Pico de Gallo sauce:
  • 4 ripe tomatoes, chopped
  • ½ medium red onion, chopped
  • 2 green onions, white and green parts, sliced
  • 1 serrano chili, minced
  • 1 handful cilantro leaves, chopped
  • 2 cloves garlic, minced
  • 1½ limes, juiced
  • ¼ cup extra virgin olive oil
  • 1 teaspoon salt
Steak and Marinade Instructions:
  1. In a bowl, mix together ingredients for the marinade, except the corn tortillas. Place steak and onions in a gallon-size zip top bag and pour marinade over the steak. Seal and turn several times to coat well. Let sit at room temperature for at least 30 minutes or up to 3 hours refrigerated, turning occasionally.
  2. Prepare chimichurri and pico de gallo.
  3. Lightly grill or griddle corn tortillas until soft and pliable. Wrap and keep warm.
  4. Bring steak to room temperature if it has been refrigerated before grilling. Pre-heat grill and cook steak on medium-high heat to desired doneness, or an internal temperature of 135 degrees. Cover with foil and let rest. Before assembling tacos, slice thinly across the grain.

Chimichurri Sauce Instructions:
  1. In a food processer, place jalapeño, garlic and onion and pulse several times. Add cilantro and Italian parsley and pulse again. With food processor running, add olive oil, lime juice, cumin and salt. Set aside.

Pico de Gallo sauce Instructions:
  1. Mix ingredients together and set aside.

For assembly:
  1. Portion out desired amount of sliced grilled steak onto each warm 5-inch corn tortilla.
  2. Top with pico de gallo and chimichurri sauce.

    Additional garnishes: avocado, cotija cheese, cabbage slaw, diced red onion.


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