Carne asada street taco cups, my last #dinneronawhim Instagram dinner, were a huge hit — so much so that I am dedicating a full recipe blog post to the creation.
I think I’m most excited about the use of my muffin tray not only for tortillas in a crunchy, more manageable “cup” form (no spills!), but also for all the salsas and toppings you choose to add to your spread. Easy clean-up, yes please! Follow the steps in my stories — less than 30 minutes start-to-finish.
Makes 6 tacos (2 servings)
6 mini corn or flour tortillas
Cooking spray
1/2 pound skirt steak, sliced against grain + diced
1/2 onion, thinly sliced
olive oil
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1/4 teaspoon black pepper
1/2 avocado
1 tablespoon cotija cheese
Salsas
Lime wedges
1. Preheat oven to 400. Heat tortillas in between two damp paper towels for 45 seconds in the microwave. Carefully mold into muffin tins. Spray with cooking spray and cook until golden and crisp, about 5-7 minutes. Set aside.
2. Meanwhile, heat one small skillet and one medium skillet over medium-high heat with olive oil. Add onion to small skillet and skirt steak to medium skillet, stirring constantly. After about 3 minutes, add chili powder, garlic salt, and pepper to skirt steak and stir, continuing to brown for 3-4 more minutes.
3. Once onions have caramelized, fill tortillas with onions, steak, avocado cubes, and a sprinkle of cotija cheese. Pour salsas into empty muffin tin holes, and squeeze tray with lime wedges. Serve immediately.
