# 🌮 Main Street Street Tacos A stripped-down, flavor-forward carne taco with no fillers, no fakery. KYWE-safe, meat-department proud. Street taco soul meets Main Street Wisconsin. --- ## 🥩 Ingredients ### For the Meat: - 1.5 to 2 lbs Certified Angus Beef Skirt Steak (or Flank) - 3 cloves garlic, finely minced - Juice of 2 limes - 1 tbsp olive oil - Kosher salt (generous) - Fresh cracked black pepper - Optional: Pinch of cumin or chili powder ### For the Tacos: - Corn tortillas (small street taco size) - Cilantro (hand-torn or chopped) - White onion (finely diced, cold-rinsed) — optional - Lime wedges (for serving) --- ## 🔪 Instructions ### 1. Marinate the Meat - In a bowl or bag, mix garlic, lime juice, olive oil, salt, pepper, and optional spices. - Add steak. Marinate 30 minutes to 2 hours max. Let it sit at room temp before cooking. ### 2. Sear It Up - Heat a cast iron skillet over high heat until smoking hot. - Lightly oil the meat or pan. - Sear steak 2–3 minutes per side (or until nice crust forms). - For thicker cuts, finish in a 400°F oven for 3–5 min if needed. - Rest meat under foil 10 min. Slice **against the grain** into thin strips. ### 3. Warm the Tortillas - Heat dry on a hot skillet or open flame until slightly charred and pliable. - Stack and keep warm in a towel. ### 4. Assemble - Lay meat on tortilla. - Add cilantro and onion (or leave onion off for Christina 😏). - Optional splash of clean hot sauce or squeeze of fresh lime. --- ## 🔁 Variations - Swap onion for avocado or pickled radish. - Use flank steak if skirt is unavailable. - Add a smear of smashed avocado for a creamy contrast. - Serve with quick-pickled cucumber if you're feeling extra. --- ## 🧬 KYWE Rating: ✅ Whole ingredients ✅ No preservatives ✅ High flavor, low nonsense ---