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Tender grilled Skirt Steak Tacos that have been marinated in jalapeño, lime, cilantro, garlic, cumin, and olive oil. Spoonabilities.com

Skirt Steak Tacos Recipe | Carne Asada


  • Author: Carlos Leo
  • Prep Time: 10 minutes
  • Cook Time: 6 minutes
  • Total Time: 46 minutes
  • Yield: 12 Tacos (+/-) 1x

Description

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


Scale

Ingredients

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
  • Microgreens

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

Instructions

Marinate and cook the steak:

  1. In a bowl, combine the jalapeño, garlic, cilantro, lime juice, extra virgin olive oil, salt, pepper, and cumin.
  2. 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.
  3. Marinate for at least 30 minutes at room temperature, or overnight in refrigerator, tossing once or twice.
  4. 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.
  5. Grill steak for 3 minutes per side for medium rare. Let rest for 8 minutes before thinly slicing against the grain.

Assemble the tacos:

  1. 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

Nutrition

  • 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
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