Juicy and tender grilled Skirt Steak Tacos topped with avocado, cilantro, queso fresco, and sour cream. The skirt steak has been marinated in jalapeño, lime, cilantro, garlic, cumin, salt & pepper, and olive oil. This Mexican dish is also known as carne asada.
Adapted from Epicurious
For the steak and marinade:
- 1 medium jalapeño, thinly sliced
- 2 garlic cloves, finely chopped
- 1/4 cup coarsely chopped cilantro
- 1/4 cup fresh lime juice
- 1/4 cup Melies Extra Virgin Olive Oil Click to purchase in our online shop
- 1 teaSpoon Sea salt – I use Natural sea salt from Messolonghi Click to purchase in our online shop
- 1/2 teaSpoon freshly ground black pepper
- 3/4 teaSpoon ground cumin
- 1 lbs skirt steak. The package at the store will have almost 2 pounds.
For the tacos:
- 8 (8-inch) corn tortillas
Topping for the skirt steak tacos: The toppings are optional
- 1/2 medium avocado, sliced
- 1/3 cup sour cream, thinned with a TableSpoon of lime juice
- Crumbled queso fresco
- Cilantro leaves
- Green onions/scallion
- lime wedges
- Homemade or store-bought tomatillo salsa
Marinate and cook the steak:
- In a bowl, combine the jalapeño, garlic, cilantro, lime juice, extra virgin olive oil, salt, pepper, and cumin.
- In a resealable bag, add the steak and enough marinade to coat every piece of the steak. If you have left over marinade, read suggestions in the blog for additional uses.
- Marinate for at least 30 minutes at room temperature, or overnight in refrigerator, tossing once or twice.
- If chilled, let steak sit at room temperature for 30 minutes before cooking. Prepare a grill or grill pan at medium-high heat. Remove steak from marinade, scraping off any bits that cling to meat. Discard used marinade.
- Grill steak for 3 minutes per side for medium rare. Let rest for 8 minutes before thinly slicing against the grain.
Assemble the tacos:
- Warm tortillas in a microwave, oven, or on the grill. Divide steak and microgreens among tortillas. Then add your favorite toppings like salsa, avocado, sour cream, queso fresco, cilantro, and scallion. Serve with lime wedges alongside.
- Category: Dinner
- Cuisine: Mexican
- Calories: 250
- Sodium: 281 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 10 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 37 mg