Ingredients
Method
- Slice the flank steak against the grain into thin strips, then cut those strips into small, bite-sized pieces.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the steak pieces and cook, stirring occasionally, until browned on all sides.
- Add half of the chopped onion to the skillet and cook for 2-3 minutes, until softened. Reserve the remaining onion for serving.
- Season the steak and onion mixture with salt and pepper, stirring to combine.
- Squeeze the juice of both limes over the meat and onions, then continue cooking for another 3-4 minutes, until the steak is cooked through.
- While the steak cooks, melt the butter in a separate skillet or electric griddle over medium heat.
- Fry each mini corn tortilla in the melted butter for about 1 minute per side, until soft and pliable. Let them cool slightly on a plate.
- To assemble, place two tortillas together for each taco. Spoon the meat mixture evenly onto the tortillas.
- Top with fresh cilantro, the reserved chopped onion, and serve with lime wedges on the side.
Nutrition
Notes
For extra flavor, add a pinch of ground cumin and chili powder to the meat while cooking. If you prefer flour tortillas, they work beautifully too. Leftover meat can be stored in an airtight container in the fridge for up to 3 days. To make ahead, cook the meat and refrigerate, then reheat in a skillet and assemble just before serving. Avoid overcooking the steak to keep it tender; cook just until no longer pink.
