Ingredients
Method
Cook the Steak
- Thinly slice the flank steak across the grain, then cut into bite-sized pieces.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the steak pieces and cook until browned, about 5-7 minutes.
- Add half of the diced onion to the skillet and cook until softened, about 3 minutes.
- Season the meat and onion mixture with salt and pepper, then squeeze the juice of both limes over the top.
- Continue cooking until the meat is cooked through and the liquid has mostly evaporated, about 5 more minutes. Remove from heat.
Prepare the Tortillas
- In a separate skillet or electric griddle, melt the butter over medium heat.
- Fry the mini corn tortillas in the melted butter for about 1 minute per side, until they are soft and pliable.
- Let the tortillas cool slightly on a plate.
Assemble the Tacos
- Place two mini tortillas on each serving plate (you will need 2 per taco).
- Spoon the meat mixture evenly over the tortillas.
- Top with the remaining fresh diced onion, chopped cilantro, and serve with extra lime wedges on the side.
Nutrition
Notes
For best results, use a cast iron skillet to get a nice sear on the steak.
Substitute butter with olive oil for a dairy-free option.
To save time, slice the steak while it's slightly frozen for easier cutting.
Store leftover meat in an airtight container in the fridge for up to 3 days.
Add diced avocado or a dollop of sour cream for extra richness.