Tacos de Alambre
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $19.00
- Nutrition
- 660 cal · 48g protein
- skillet
- high-protein
- kid-favorite
🍳 1 pan · Picky-eater safe bet: a plain tortilla
Tacos de Alambre is a Mexican weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $19 in groceries. You'll need 1 pan, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Quick slaw (5 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1¼ lb sirloin steak
- 4 slices bacon
- 1 count green bell pepper
- 1 count red bell pepper
- 1 count white onion
- 6 oz oaxaca cheese
- 12 count corn tortillas
- 2 count limes
- ½ cup salsa verde
- 1/2 tsp salt
Steps
- Chop the bacon and cook in a large skillet over medium heat until crisp, 6 minutes. Spoon off all but 1 tablespoon of the fat.
- Add sliced onion and peppers and cook over medium-high heat 5 minutes.
- Add the steak cut into small strips, season with salt and cook 4 minutes until browned and the steak reaches 145°F.
- Scatter shredded Oaxaca cheese over the top, cover and cook 2 minutes until melted and stretchy, then rest 3 minutes off the heat.
- Scoop into warm tortillas and serve with lime and salsa verde.
- Picky eater tip: let them build a plain taco with just steak, cheese and a tortilla, with the peppers, lime and salsa on the side.
- Make ahead: slice the onion, peppers and steak and shred the cheese up to a day ahead and keep them in separate containers in the fridge.
On the side: Quick slaw (5 min)
1 bag coleslaw mix, 1 bottle coleslaw dressing
- Toss the coleslaw mix with the dressing. Let it sit a few minutes before serving.
Nutrition per serving
- Protein
- 48 g
- Carbohydrates
- 32 g
- Fiber
- 2 g
- Sugar
- 2 g
- Fat
- 40 g
- Saturated fat
- 17 g
- Sodium
- 970 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop