Description
A vibrant celebration of flavors, culture, and tradition in the form of delicious corn tortillas filled with marinated steak and fresh toppings.
Ingredients
Scale
- 12 small corn tortillas
- 1 lb (450g) skirt steak, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1 small white onion, finely diced
- 1-2 limes, cut into wedges
- 1 avocado, sliced (optional)
- 1/2 cup crumbled queso fresco or cotija cheese
- 1/4 cup salsa verde or your favorite hot sauce
- 2 tbsp lime juice
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp smoked paprika
Instructions
- Prepare the meat: In a bowl, mix the skirt steak with lime juice, olive oil, garlic, chili powder, and smoked paprika. Allow the meat to marinate for at least 15-30 minutes for maximum flavor.
- Heat the skillet: Place a skillet over medium-high heat and wait until it’s hot.
- Cook the meat: Add the marinated skirt steak in a single layer. Sear it for about 3-4 minutes on each side until cooked to your desired doneness, then remove from heat.
- Warm the tortillas: In a separate skillet or over an open flame, warm the corn tortillas for about 30 seconds on each side until soft and pliable.
- Assemble the tacos: On each tortilla, place a generous amount of the cooked steak, followed by chopped onions, cilantro, a slice of avocado (if using), and crumbled cheese. Drizzle with salsa verde or hot sauce.
- Serve and enjoy: Arrange the assembled tacos on a platter and serve with lime wedges for squeezing over the top. Enjoy with your family and friends!
Notes
For added flavor, let the meat rest before slicing and customize toppings to enhance the flavors.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg