Ideas for July 4th – part 2

Sauce / Marinade

Whatever the weather, there’s always a line at my favorite taco truck (for Seattleites, it’s the one on 45th in Wallingford). The truck is much bigger now and they now have different people working there who don’t speak to me in Spanish. But the tacos still taste great. And the tortas too. They have tamales on the menu but they’re usually sold out.  They have three sauces that are supposedly mild, medium and hot. I love the green sauce.

This post is inspired by the Taco Truck tacos with the green sauce. These tacos are easy, won’t break the bank and are a great idea for a small group.

Serves 6


  • 2 lbs steak (recommend skirt, flank or hanger)
  • 1 pack of 12 corn tortillas (I like these)
  • 1 small onion
  • 1 cup cilantro, thick stems discarded

Marinade / Sauce

  • 1 jalapeno (pickled or fresh), seeds removed
  • 2 cloves garlic
  • ½ teaspoon salt
  • 2 teaspoons lime juice
  • ¼  cup water

Optional toppings

  • 2 tomatoes, diced
  • 1 avocado, sliced

Sprouted corn tortillas


  1. Blend all the marinade ingredients together along with ¾ cup cilantro and ¼ of the onion. The sauce should be fairly thick. Taste for salt and lime and add more if necessary.  I don’t measure ingredients too closely when I make this sauce. So feel free to experiment and get it tasting perfect for you.
  2. Remove about ½ the sauce to use as marinade. If necessary, dilute the rest with another ¼ cup of water and set aside to use as sauce.
  3. Remove excess fat from the meat. Rub the marinade all over the meat and refrigerate for 1-2 hours. Hanger steak is the tougher of the three cuts and would benefit from marinating longer.
  4. Grill the meat to medium rare and thinly slice across the grain.
  5. While the meat is grilling, finely dice the remaining onion and heat the tortillas on the grill.
  6. Assemble your taco with a few slices of meat, some onion, cilantro, optional toppings and drizzle some sauce over everything.

Cilantro / jalapeno sauce


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Filed under America, Holiday, Mexico, Recipe

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