Author: Allie, Hamama Success Manager

Prep Time: 20 minutes

Cook Time: 20 minutes

Makes: 4-6 servings

It’s grilling season but don’t let that limit you to the typical grill fare…. give it a Latin flare! Tacos (from the tortillas to the filling to the sides) can be extra flavorful when prepared on the grill. The citrusy marinade gets a zesty flavor from fresh cilantro, garlic, spices & a combination of citrus juices. Fresh toppings like pickled onions, guacamole & your homegrown microgreens add the perfect textures and flavors. Serve with blistered shishito peppers and Mexican Rice for a super tasty BBQ dinner. This meal can also be prepared on your stove :)

• 2 pounds flank steak, skirt steak or top sirloin
• Olive oil, for coating the grill (or skillet)
• Kosher salt and freshly ground black pepper
• 12-16 corn tortillas
• Coconut oil, for the tortillas (can sub olive oil)

Marinade:

• 4 garlic cloves, minced
• 1 jalapeno, minced
• 1 handful fresh cilantro, chopped (more or less to taste)
• Sea salt and freshly ground black pepper
• 2 limes, juiced
• 1 orange, juiced
• 2 tbsp white vinegar (can sub apple cider vinegar)
• ½ cup olive oil

Toppings:

• Pickled red onion 
• Cotija cheese
• Limes, cut in wedges  
• Guacamole (diced ripe avocado, lime juice, salt, crushed garlic, jalapeno and fresh cilantro)
• Fresh cilantro
• Hamama microgreens (Radish or cilantro are the best here)
• Hot sauce

1. In a bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Transfer it to a glass jar or container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as the marinade for the steak (can also be used as a condiment on the tacos!). Marinate for at least 1 hour but no more than 8 hours as the citrus and vinegar will break down the fibers in the steak too much.

1. Preheat an outdoor grill (or a grill pan) over medium-high flame. Brush the grill grates (or pan) with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal. Chop it further if you prefer a smaller bite of steak in your tacos.
2. Lightly brush the tortillas with coconut or olive oil and lightly sprinkle with your favorite seasoning (I like to use citrus garlic or taco seasoning). Warm the tortillas for about 30 seconds on each side in a dry skillet or on the grill, until toasty but still pliable.
3. Assemble the tacos: Place steak onto one or two tortillas then top with pickled onions, cilantro, lime juice, guacamole and your Hamama microgreens. Repeat with the remaining steak / tortillas.
4. Serve with blistered shishito peppers and Mexican Rice.