Mexican · Dinner
Grilled Steak Tacos
Grilled skirt steak sliced thin and served in warm corn tortillas with diced white onion, fresh cilantro, and lime wedges. The steak is charred over high heat for a smoky crust while staying juicy inside. Finished with lime crema and pickled jalapeño.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
478Calories
38.2gProtein
24.6gFat
29.4gCarbs
3.9gSugar
4.8gFiber
612mgSodium
112mgChol
8.9gSat Fat
690mgPotassium
95mgCalcium
4.1mgIron
2.6mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat steak dry, rub with oil, garlic, salt, and pepper. Rest 10 minutes at room temperature for seasoning to penetrate.
2
Grill
Heat skillet to high. Sear steak 3 minutes per side until deep brown crust forms and center reaches 130°F for medium-rare.
3
Rest
Transfer steak to cutting board, rest 5 minutes uncovered until juices stop pooling, then slice thinly against the grain.
4
Plate
Warm tortillas over medium-high heat 20 seconds per side. Layer with steak, onion, cilantro, lime crema, jalapeño, and lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g skirt steak
- 44 corn tortillas (120g)
- 4 tbsp4 tbsp white onion
- 4 tbsp4 tbsp cilantro
- 11 lime
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp sour cream
- 2 tsp2 tsp lime juice
- 2 tbsp2 tbsp pickled jalapeño
