Makes 6 servings
These street tacos are savory, spicy, tangy, and incredibly satisfying. Tender steak marinated in orange, garlic, chili and herb placed on a warm tortilla and topped with our fresh lime cilantro slaw calls for a raised hands emoji. Finish it off with diced pineapple for added sweetness, and you’ve got all the parts to a delicious bite.
Pat dry steak and set aside.
In a small bowl, whisk Wesson Corn Oil, lime juice, orange juice, cumin, cilantro, green chili, garlic, salt, and pepper. Mix until properly incorporated. Add steak and let marinate for a minimum of 4 hours, or overnight.
Pre-heat grill to med-high heat. Cook steak for 4-5 minutes per side or until desired doneness is reached. Let rest on a baking sheet lined with a baking rack for 5 minutes before slicing. Slice steak thin across the grain.
Lime Cilantro Slaw
In a small bowl, whisk together, mayonnaise, cilantro, lime juice, garlic, honey, and black pepper.
Slice cabbage into thin shreds.
Mix mayonnaise mixture and cabbage. Best served fresh.
Pre-heat grill to medium-high heat. Slice pineapple into 1cm thick slices. Grill both sides until slightly char and pineapple starts to soften and let juices out. Place on a baking sheet lined with a baking rack and let cool for 5 minutes. Dice into small cubes.