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  • Writer's pictureBiagio D

Margarita Tacos

This is my take on a street taco. Relatively simple preparation without sacrificing any flavor.


Salsa Verde:

1 lb tomatillos

½ medium onion, quartered

1 jalapeño peppers

1 poblano pepper

1 lime, juiced

1 tablespoon sugar

3 tablespoons extra virgin olive oil

Carne Asada:

1 lb flank steak

1 orange, juiced

4 cloves garlic, minced

½ medium onion, diced

1.5 fl oz tequila

1.5 fl oz triple sec

1 teaspoon cumin

1 teaspoon salt

Pico de Gallo:

2 tomatoes, diced

Remainder of diced onions from the Carne Asada

2 scallions

1 Serrano pepper, minced

1 clove garlic, minced

1 lime, juiced

2 tablespoons olive oil

1 tablespoon cilantro, chopped

salt to taste

Taco Toppings:

Flour Tortillas

Cotija Cheese

Avocado Slices

Chopped Cilantro


1. Note: It is best to make the Salsa Verde the day prior to allow to cool sufficiently and allow the flavors to mature.

2. Peel the tomatillos and rinse. Place in a pot of water with the quartered onion half. Add the whole jalapeño and poblano peppers. Remove the seeds for less heat.

3. Bring the pot to a boil and cook until the tomatillos start to split. Remove from heat and strain. Blend all of these cooked ingredients in a blender with the lime juice until smooth.

4. In a pot, add a tablespoon of extra virgin olive oil and the blended mixture. Add in the tablespoon of sugar and simmer for 10-15 minutes. Remove from heat and set aside to cool completely.

5. In a large ziplock bag, combine the flank steak, orange juice, garlic, half of the diced onion half, tequila, triple sec, cumin and salt. Mix to combine and marinate for 8 hours in the refrigerator.

6. In a medium bowl, combine all of the ingredients for the Pico de Gallo and set aside for at least 15 minutes.

7. In a skillet, cook the flank steak for 6-8 minutes on each side until cooked through. Set a side for ten minutes and slice into strips.

8. Warm the tortillas. I prefer flour tortillas for this recipe.

9. Set out the Carne Asada, Salsa Verde, Pico de Gallo, and toppings and assemble your tacos to taste.

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