Lately, I’ve been trying to work with what’s in my fridge, and what needs to be used up. Something I should have been doing for a while now, but there is nothing quite like a challenging time in life to really “force” that into you.

That being said. While I was looking through my freezer and refrigerator, trying to determine what I’d be making for dinner the next night, I saw Carne Asada steak. I also remembered I had Tomatoes, and Onions and cheese. Suddenly, a light turned on “Street Tacos!”

But wait…..I don’t have all the stuff for a marinade, nor do I have taco seasoning. Well. Guess I’m making my own then! After all, what’s all in taco seasoning anyway? I rummaged through my pantry and found some seasonings that were on a recipe I found on Pinterest, and decided I’d dry rub the carne asada and stick it in the fridge. Sure, its no marinade, but I was hoping it’d still be tasty and have that taco flavor.

Seasoning:

• Salt
• Pepper
• Paprika
• Chili Powder
• Garlic Powder
• Cumin

I added anywhere from 2TSP to 1 TBSP of each seasoning. I based it off color, and smell. For the cumin, it was around 1/2 a TBSP just because that’s all that was left in the container.

Directions:

I left my meat covered in the dry rub for a full 24 hours before I sliced it and then cooked the meat just like I do any taco meat.

When the meat was nearly fully cooked, I added a little water, just like the instructions say to do on any taco seasoning packet directions. While that was cooking I was prepping anything else I was going to serve to go on the tacos, in this instance we did:

– Tomatoes

-Onions

-Cheese

-Lettuce

-Jalapeños

Typically most people would ask “where’s the cilantro” and well, 1. I didn’t have any and 2. It tastes like soap to me, so I don’t buy it often.

All in all, for impromptu tacos, they turned our really well, and I’m considering not buying taco seasoning again, and just continuing to make my own when I need it.