Appetizer, Game Day, Mexican

Feisty Lime Street Tacos-A Journey Into Game Day Awesomeness

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  • Feisty Lime Street Tacos-A Journey into Game Day Awesomeness.  

By gary robinson, Cooking Out Loud

Ever since the street taco was invented, I have been in love with them.  As a kid, tacos were always big and burritos are even bigger.  As I grew older, eating multiple tacos, well, it raised eyebrows, causing guilty trauma, and shame.  Ok, maybe that is a bit dramatic.  LOL.

Along comes the street taco.  What the mini muffin is to a regular muffin, the street taco is to the jumbo taco.  They are so small, you don’t feel like they really count as a taco…they are like Taco Vitamins.  I feel like an astronaut when I eat them.  

So..being almost a hybrid of Taco and Finger-These are amazing game day hits.  You can feed the group, or if you are by yourself, just don’t tell anyone how many you ate.

As you will also see, I used Willow Seasonings’ Feisty Lime All Purpose Seasoning.  It is the “key ingredient” to everything on this platter.  

I am also including a long list of toppings. These are all not only optional as to your tastes,  but as everyone has different attribute.  So, how you stack them is up to you.



Feisty Lime Tacos

Course: Appetizers, mainCuisine: Tex-Mex, Mexican
Prep time including marinating


Cooking time





This is a great appetizer, main course, or a game day entre'.


  • Making the Meat
  • 1 to 1 1/2 lbs of thinly sliced sirloin steak or ribeye steak

  • 2 tablespoons olive oil

  • 3 tablespoons Willow Seasonings Feisty Lime Seasoning

  • 1 teaspoon of Willow Seasonings High Elevation SPG

  • 1 tablespoon of fresh lime juice

  • Toppings and Canvas
  • Like every work of art, the canvas comes first…I love flour tortillas, steamed

  • Guacamole…I use a basic home made mine with Avocado, Garlic, Cilantro, and 1/2 teaspoon of Willow Seasonings Feisty Lime Seasoning.

  • Diced Avocado, either as an extra, or in place of guacamole

  • Salsa, of your choice. Since I am using sirloin in this recipe, I would recommend a rich tomato base salsa. Conversely, if you decide to go beef free, and make these with Cod, which is a great choice, try a Mango based salsa, totally complements the lightness of the seafood.

  • Cilantro…(what more can I say, my favorite herb)

  • Red Onion-diced in little bitty pieces.

  • Cotija cheese

  • Arugula…yep, the you read that right.


  • Place the sirloin or ribeye steaks into a large resealable plastic bag.
  • Mix all of the other ingredients together with a wisk, and pour them into bag. Push out all extra air from the bag, and seal, and place in fridge overnight. or for at least 6-8 hours depending on when you are serving
  • When ready to cook…preheat your smoker to 225 on high smoke
  • When ready, lay out the steak cuts on the upper rack. Turn them after about 20 minutes, and remove after another 10-15. They should be medium on the inside by now.
  • If you have a flat top or cast iron skillet, or pan, add a little olive oil and heat to high. Sear the steak cuts on each side for about 30 seconds…just to get a nice mark on each side.
  • Cut into thin strips, and then cut into 1/2 inch, or desired length.
  • Place on your tortillas, top as you wish, and enjoy, I am sure you will!

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