There’s not much I love more than a good sauce and spicy foods. Hence my love of buffalo sauce and sriracha!
This particular recipe featuring sriracha actually came about as a fail from another recipe. When preparing my Sriracha Steak Wrapped Jalapeño Popper Skewers, (yes, those are real & amazing!) I originally tried to use cube steak to wrap around the jalapeños.
Needless to say, it didn’t quite work out and I ended up using skirt steak, but the beauty of the original fail was that these amazingly scrumptious tacos came out as the result!
They are so easy to throw together and so flavorful, and they’re perfect for today, which just so happens to be Taco Tuesday!
- 2 tbsp sriracha (divided)
- ½ cup soy sauce
- 2 cloves garlic (crushed)
- 1 tsp steak seasoning
- 1 lb cube steak
- 8 small corn tortillas
Combine the sriracha, soy sauce, garlic and steak seasoning in a medium bowl, then add the cube steak.
Place the steak in the refrigerator to marinate for 15 minutes.
Remove the steak from the marinade and slice into small strips.
Place the steak in a large skillet over medium-high heat and cook for 6-8 minutes.
Warm the corn tortillas, then place the steak into the tortillas.
Add your favorite taco toppings.
I sliced up some fresh cherry tomatoes and green onions, then topped the tacos with a little cheese.
If you’ve been looking for a new taco recipe that’s really delicious, but still super easy to make, you’ve just found it!
♦ Gluten Free Option: This recipe is gluten-free when gluten-free soy sauce is used.