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These tacos are a great meal prep meal. You can make the marinade and let them sit in the fridge all week. They only get better with time. They're great cooked on a hot grill outside or in a cast iron pan. This recipe makes enough for 2-3 people.
For the marinade: finely mince the garlic and add it to a large flat dish with the lime juice, cilantro, tequila, salt, olive oil, chili powder, cumin, and red pepper flakes.
Using a fork poke a bunch of holes in your steak, this allows the marinade to penetrate deeper. Lay the steak in the mixture and make sure it’s completely covered by liquid. If not you can add a bit of water. Store in the fridge for at least 3 hours but you can store for up to 3 days (this recipe is great to make in meal prep).
Heat either a cast iron pan or grill to high and spray with a high heat oil like avocado oil. Cook the steak till its seared on both sides, about 5 minutes on each side, more if it’s a thicker steak. Pull it off the grill and set it aside. Let the meat rest for at least ten minutes before cutting it, this helps keep it juicy.
While the meat is resting heat up your corn tortillas in a bit of oil in a pan flipping every 30 seconds or so. You want each side of each tortilla to be exposed to heat and oil. This helps them not fall apart.
Chop your steak into little pieces and assemble your tacos with a tortilla, some steak, avocado, pickled red onion, cotija cheese, and a little Melinda’s.