Discover the Taco Secret: My Unforgettable Picanha Tacos

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cheddar

Nutritional yeast is lower in fat and calories.

Prepare the picanha by trimming excess silver skin and fat.

Cut the picanha into thicker slices, about an inch to an inch and a half thick.

Season the picanha liberally with meat Church fajita seasoning.

Preheat the pellet smoker to 250 degrees Fahrenheit.

Skewer the picanha slices to help them stand up during cooking.

Cook the picanha in the smoker until the internal temperature reaches around 110 degrees Fahrenheit.

Remove the picanha from the smoker and crank the heat up to 500 degrees Fahrenheit to sear.

Sear the picanha until it reaches an internal temperature of 125-130 degrees Fahrenheit.

Let the picanha rest before slicing it against the grain into thin strips.

Warm the corn tortillas in a taco holder.

Assemble the tacos with picanha strips, Cotija cheese, chimichurri, and avocado crema.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary