Skirt Steak Tacos
This recipe for perfectly seared skirt steak tacos offers a burst of flavors and textures with each bite. Tender slices of steak, vibrant lettuce, juicy tomatoes, creamy avocado, and tangy queso fresco come together in a delicious medley. Served in warm tortillas, these tacos promise to be a crowd-pleaser for any occasion!
— Constant Cookbook
Ingredients
- 2 pounds skirt steak, trimmed of excess fat
- salt and freshly ground black pepper
- 2 teaspoons cooking oil
- 2 cups loosely packed shredded lettuce
- 2 tomatoes, diced
- 2 tablespoons finely minced cilantro
- 1-2 avocado, pitted and sliced
- 1 cup crumbled queso fresco (or other shredded cheese of your choice)
- 1 lime, cut into wedges
- 8 flour or corn tortillas
Instructions
- Season the skirt steak with salt and pepper on both sides. Heat a skillet or grill pan over high heat. When hot, swirl in the cooking oil. Add the skirt steak to the pan and sear for 2-3 minutes each side. If the skirt steak is very thin (about 1/2 inch thick), it should be medium-rare at this point. If the skirt steak is thicker, turn the heat to medium and cover to cook for an additional 2-3 minutes.
- Let the meat rest for 5 minutes before slicing. Slice the skirt steak across the grain into very thin ribbons.
- Assemble tacos by layering steak, lettuce, diced tomatoes, cilantro and avocado slices. Top with cheese and serve with lime wedges.
Cook Time
10M
Prep Time
PT10M
Yield
4
Nutrition
- Calories: 743 kcal
- Carbohydrate Content: 38 g
- Protein Content: 61 g
- Fat Content: 40 g
- Saturated Fat Content: 15 g
- Cholesterol Content: 187 mg
- Sodium Content: 1153 mg
- Fiber Content: 8 g
- Sugar Content: 7 g
- Serving Size: 1 serving
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