Carne Asada Street Tacos + Black Bean Corn Salsa

Hola amigos! Get ready to fiesta because Cinco de Mayo is just around the corner! This year, ditch the takeout menus and whip up a taste of Mexico in your own kitchen. These two mouthwatering recipes are guaranteed to liven up your celebration. Whether you're craving a crowd-pleasing appetizer or a flavorful main course, we've got you covered. So grab your sombreros, crank up the mariachi music, and get ready to celebrate Cinco de Mayo in style! ¡Buen provecho!

The Recipe


2 tablespoons reduced sodium soy sauce

2 tablespoons freshly squeezed lime juice

2 tablespoons canola oil, divided

3 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 ½ pounds skirt steak, cut into 1/2-inch pieces

12 mini flour tortillas, warmed

¾ cup diced red onion

½ cup chopped fresh cilantro leaves

1 lime, cut into wedges


1. In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.

2. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.

3. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.

4. Serve steak in tortillas, topped with onion, cilantro and lime.

Black Bean Corn Salsa


1 can 15 oz black beans, drained and rinsed

1 can 15 oz corn, drained and rinsed (or 2 cups fresh corn kernels)

1/3 cup chopped red onion

1 red bell pepper chopped

3 tablespoons chopped scallions

1/4 cup chopped cilantro chopped

2 limes juiced

1/4 cup olive oil

1/2 teaspoon dried oregano

1/2 teaspoon smoke paprika

salt and pepper to taste


Stir together black beans, corn, red onion, red pepper, scallions and cilantro in a large bowl. Set aside.

Whisk lime juice, olive oil, dried oregano, smoked paprika and salt and pepper in a medium bowl until well combined.

Pour liquid mixture over salsa and mix thoroughly. Add additional salt and pepper, to taste if desired.

Cover and refrigerate at least one hour before serving.

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