We love tacos and will eat them everyday, not just Tuesdays! I'm always looking for new ways to make tacos and found a great new recipe in these Santa Monica Street Tacos. I typically make tacos with ground turkey or ground beef, so when I saw these used steak, I jumped at the chance to try them. I omitted two ingredients from the recipe: the onion, because I forgot to buy it and the cabbage, because Target didn't have red cabbage the day I shopped. Otherwise, I tried to stay true to the recipe. I started by heating the oil in the pan and seasoning the steak. I substituted beef cut into strips for fajitas for the skirt steak. I cooked the steak about 10 minutes, then I added the garlic and cooked it for another 2 minutes. While the steak was cooking, I mixed the cilantro lime vinaigrette. I whisked all the ingredients together, but forgot to pulse them in a blender. It turned out fine and I didn't dirty another dish. Once the steak had cooked, we were ready to assemble our tacos. We used flour tortillas, tomatoes, Monterey Jack cheese, and the vinaigrette to top our tacos. They were amazing! The steak had a bit of a kick, which paired great with the tangy dressing. We had enough meat for two tacos each, plus leftovers. The next day, we used the leftover meat to make some pretty awesome steak nachos. My only regret was that we didn't have even more meat. This was a fast and easy way to put a spin on a traditional taco and it was a big success for us.

The New Austonian