Mexican Street Tacos

Step 1

In a medium bowl, combine all Radish Pico de Gallo Ingredients (see note 4). Set Aside.

Step 2

Add 1/2 Tbsp. of oil and the roughly chopped onion to a large skillet over medium to medium/high heat. Cook until the onions are slightly golden brown (about 5-7 minutes).

Step 3

Then push the onions to the perimeter of the skillet to make room in the middle of the skillet.

Step 4

Add the remaining 1/2 Tbsp. of oil, cubed steak, salt and bay leaves to the skillet. Cook for 4-6 minutes or until the steak cubes have browned. Remove from heat. Remove bay leaves from skillet and discard.

Step 5

Warm the tortillas in the microwave for 10-15 seconds to make them more pliable.

Step 6

Load up the tortillas with the steak filling and radish pico de gallo. Finish the tacos with salsa, Greek yogurt (or sour cream) and other toppings. Serve immediately.