Fire-Roasted Street Tacos with Komodo Red

Fire-Roasted Street Tacos

These street tacos get their incredible flavor from a Komodo Red marinade that penetrates the meat with galangal-infused heat. The slow burn of Komodo Red pairs perfectly with charred corn tortillas.

Ingredients

• 1.5 lbs skirt steak
• 4 tablespoons Komodo Red sauce
• 2 limes, juiced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• Corn tortillas
• Fresh cilantro, diced onion, lime wedges for serving
• Pickled jalapeños (optional)

Instructions

1. Combine Komodo Red, lime juice, garlic, and cumin. Coat steak and marinate 30 minutes (or up to 4 hours).
2. Grill steak over high heat, 3-4 minutes per side for medium-rare.
3. Rest 5 minutes, then slice thinly against the grain.
4. Char tortillas directly over flame or in a dry skillet.
5. Assemble tacos with sliced steak, cilantro, onion, and a squeeze of lime.
6. Drizzle extra Komodo Red on top for those who dare.

Chef's Notes

The galangal root in Komodo Red adds an aromatic complexity that traditional taco seasonings lack. It bridges Asian and Latin flavors beautifully. Don't skip the charring step on the tortillas — it makes all the difference.

Prep Time: 35 min | Cook Time: 10 min | Serves: 6