Soft & Crispy Steak Tacos

Since I just shared a fabulous cheese dip, I thought I’d also share another steak taco!  Ever since I honeymooned in Mexico (almost 6 years ago!!) I have been in love with steak tacos.

I love this steak taco because it has the speed of a ground beef taco and is made stove top, but has all the wonderful flavor and heat of a marinated steak taco.  Even my four year old enjoyed these tacos (well the steak part, at least!)

Even better, these tacos have the best of both worlds: soft AND hard taco shells, glued together with a generous amount of refried beans.  Best ever!

Recipe Notes:

*These tacos were quite spicy.  If you want to tone down the heat, I suggest using half the amount of jalapeno or omitting it completely.

*These tacos would be equally delicious using soft or hard tacos, instead of both.

Soft & Crispy Steak Tacos

Adapted from Eat Cake for Dinner

½ tsp olive oil

½ lb steak (I used New York Strip)

¼ onion (about 3 tbsp), finely chopped

½ jalapeno, seeds & ribs removed, finely chopped

4 oz tomato sauce

½ tsp ground cumin

½ tsp garlic powder

½ tsp chipotle chili powder

1 tbsp lime juice

Salt & pepper

4 flour tortillas, 6 inch taco size

4 hard shell tacos

Refried beans, heated

Shredded lettuce or spinach

Shredded cheese

Salsa

Heat the olive oil in a skillet over medium high heat.  Season the steak with salt and pepper.  Add the steak to the hot skillet and sear on both sides, about 2 minutes per side.  Remove the steak from the pan and set aside.  Allow the steak to rest for about 5 minutes, then chop it into small chunks or slices.

Turn the heat to medium low and add the diced jalapenos and onions.  Cook for about 5 minutes or until tender.

Add the chopped steak, tomato sauce, garlic powder, chili powder, and lime juice.  Stir until the ingredients are combined.  Cook for 5-10 minutes or until the sauce had thickened and the steak is cooked to desired doneness.

Meanwhile, prepare the taco shells.  Spread about 2 tablespoons of refried beans over the surface of each flour tortilla.  Place a hard shell in the center of each flour tortilla and fold the flour tortilla around it, using the refried beans to make it stick.

Fill the inside of the hard shell with the taco meat.  Top with shredded lettuce, salsa, and cheese.

Serves 2