Description
Easy, tender and delicious these Instant Pot Street Tacos are simple recipe quickly made in the instant pot and filled with amazing Mexican flavor.
Ingredients
Scale
- 2 lbs flank steak (cut into 4 sections)
- 1/4 cup olive oil
- 1/4 cup orange juice
- 1/4 cup worcestershire sauce
- 1/4 cup cilantro (chopped)
- 1 1/2 tsp minced garlic
- 1 Tbs honey
- 1 tsp chili powder
- 1 tsp cumin
- Street taco sized tortillas
- Pico de gallo
- Cilantro
- Queso fresco (made with microbial rennet)
- 1/2 cup sour cream
- 1 Tbs olive oil
- 1 clove garlic (minced)
- 2 Tbs lime juice
- 2 tsp lime zest
Instructions
- Step: Place your steak in bottom of instant pot.
- Step: In bowl mix together your olive oil, orange juice, worcestershire sauce, cilantro, garlic, honey, chili powder and cumin and stir until blended.
- Step: Pour over your meat and with thongs coat all sides of steak.
- Step: Cover and seal and cook on high pressure for 45 minutes then do a natural pressure release.
- Step: Remove lid and shred meat.
- Step: To make sauce combine all ingredients in small bowl and whisk to combine.
- Step: To assemble tacos, place meat on bottom of your tortilla and top with the garlic lime sauce, pico de gallo and cheese.
Notes
You can substitute skirt steak for flank steak if unavailable. For less juicy tacos, remove meat before shredding and discard some of the liquid before adding meat back to the pot.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 5 g
- Sodium: 216 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 33 g
- Cholesterol: 100 mg
Keywords: Instant Pot, Street Tacos, Mexican, Beef, Flank Steak, Quick Dinner