Mike’s Asinine, Alliterative Assumption regarding Taco Truck: “Taco Truck takes tacos to the turnpike. For a Saturday afternoon or, if you work in or around Huntersville, any afternoon, do yourself a favor, go find Taco Truck, and eat authentic, perfect Mexican food. I can’t speak for the BP location, as we haven’t been there yet. If you do not, there is a nice covered, area at the Seed Supply with tables and chairs where you can feast. If you own a pickup truck and the day is nice, drive it. Mike always gets the rojo, and I always get the verde. They are served with lime on the side and your choice of salsa. (Though I have vowed to try something different next time and will report back.) These tacos are very simple – perfectly seasoned and prepared steak, onion, grilled onion, and cilantro.
I am only slightly embarrassed to say that I have only ever eaten the Azada (Steak) Tacos, and that is because these tacos are so mouth-watering I haven’t been able to bring myself to get anything else. The staff is friendly and fast and amazingly talented in their culinary specialty. Every time we have been, a glorious smell smacks us in the face as soon as we open our vehicle doors, even if we’re not parked right next to the truck. The last time Mike and I went, they were parked at the Southern States Seed Planter’s Supply store in Huntersville on Saturdays. Southern States Seed Planter’s Supply Store – one of Taco Truck’s locationsĪrturo Taco Truck roams the Huntersville area (I will provide their schedule at the end of this post), and they serve up some of the best tacos I have ever eaten. I’m not quite sure why some Charlotteans are hesitant to eat at food trucks (Perhaps it is that there really aren’t that many here, unlike New York or Houston), but whatever the reason, I urge all of you, like I urged my friend, give this truck a chance. I urged her to pay no attention to her misgivings and gave her directions. One of them wanted me to eat enough for her the other didn’t know how she felt about eating food prepped in a truck. Serve steak in tortillas with some toppings.A couple Saturdays ago after a strenuous Muay Thai class, I declared to a couple of the girls, “I’m going to find Taco Truck.” A bit of a false statement as I knew exactly where it was. Add the steak and cook until it has browned and the marinade has reduced, about 5-6 minutes. You can let sit for an hour in the fridge or use immediately.Īdd olive oil to large skillet over medium-high heat. Add to a large bowl and toss with the marinade ingredients. Use a sharp knife to cut against the grain into ½ cubes. Mix together the marinade ingredients in a bowl and set aside. I'm a fan of corn tortillas, but you can use flour tortillas.They all high slightly different flavors. If you don't have red onions, white, yellow, sweet onions or shallots will work too.While not traditional, you can replace the lime juice with lemon juice.If you don't have soy sauce, just replace with ¾ teaspoon of kosher salt.While I use flank steak, skirt steak works great as well.
Like any recipe, you can mix up some of the ingredients. Toppings - when it comes to these carne asada street tacos, you go simple with some onion, cilantro and fresh lime juice.Tortillas - you can't have tacos without some tortillas.Spices - where a lot of the flavor comes.Fresh juice - by adding a little bit of fresh orange juice and lime juice, you add some necessary acid that adds brightness and helps tenderize the beef.Flank steak - is a tough piece of meat so it needs to be diced small and against the grain so it can be tender.
So if you love steak tacos, I suggest giving these a try. 1 tablespoon of minced garlic (Fresh is always best, but sometimes I use the stuff that comes in a jar) 1 tablespoon of finely chopped cilantro. It also allows the marinade to really get into the steak. Mix: 3-4 cups of orange juice (Enough to fully cover the meat in a freezer bag. One thing unique about these carne asada tacos is I cut the steak before cooking, just so I can get it browned on more sides. There isn't much work to these steak tacos, but you wouldn't know it as the flavor is outstanding. I remember when we finished, I told my wife I hadn't made a version of my own so I was going to have to get working on that.Īnd today's Mexican street tacos are the result. My favorite taco we ordered was a Mexican street taco with steak. Recently a taco joint called Taco Bravo opened about 1 minute from our house so we had to try it. We also venture out to get tacos as well. From crispy tofu tacos to slow cooker chicken tacos to spicy shrimp tacos. I have them about 3-4 times a month - just at home.
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