Five years, two kids, a couple jobs, and a house ago, I married my best friend. It was a beautiful day, filled with so much happiness and love.
After the wedding, we went on a honeymoon to Mexico
Since then, I have been ordering tacos at various Mexican restaurants, always hoping that they will taste like those delicious honeymoon tacos. But alas, nothing has ever come even remotely close.
Since American restaurants can’t seem to replicate my beloved taco shack tacos, I created my own version of my favorite tacos. One bite and my husband and I were instantly transported back to that little taco shack, five years ago.
The last five years have absolutely flown by and I am happy to say, there have been many more ups than downs. I love you, my love! Here’s to many more happy years!
Cilantro-Lime Steak Tacos (Honeymoon Tacos)
Adapted from Simply Scratch
1 lb boneless rib eye steak
1/3 cup olive oil
Juice of 1 lime (about 1 tbsp)
1 garlic clove, smashed
A handful of cilantro (about ¼ cup)
2 tsp honey
½ tsp cumin
½ tsp chili powder
½ tsp red pepper flakes
½ tsp sea salt
½ tsp black pepper
4 flour tortillas, 6-inch size
Monterey Jack Cheese, thinly sliced
1 (15 oz) can seasoned pinto beans
In a mini food processor, combine the olive oil, cilantro, garlic, and lime juice. Pulse a few times until chopped. Add in the honey, cumin, chili powder, red pepper, salt, and pepper. Pulse until combined.
Place the steak in a zipper bag. Add the marinade, flipping the bag to coat the steak. Marinate on the countertop for 30 minutes, bringing the meat to room temperature for grilling.
Grill the steak 6-10 minutes per side to desired doneness. I prefer my meat closer to well done and cook it for a longer amount of time.
Once cooked, let the steak rest for 5 minutes, then thinly slice.
Meanwhile, set a skillet over medium high heat and spray with cooking spray. Place a tortilla in the skillet and cover with Monterey
Top each tortilla with steak slices, a scoop of beans, and a dollop of guacamole.
Makes 4 tacos, serves 2
Enjoy!
Amy