Skirt Steak Tacos
Treat yourself to these delicious skirt steak tacos, a savory delight bursting with flavors and textures. Juicy and tender skirt steak is perfectly seared to lock in its natural juices, then thinly sliced to mingle with layers of fresh lettuce, vibrant tomatoes, fragrant cilantro, creamy avocado slices, and a generous sprinkle of crumbled cheese. All nestled in warm tortillas, these tacos are a feast for the senses, offering a symphony of tastes that will make any meal memorable.
— 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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