Skirt Steak Tacos with Michael's Home Cooking

skirt steak

🥗Healthier: flank steak

💰Cheaper: chuck steak

Flank steak is leaner, while chuck steak is more affordable.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat is healthier, while flour tortillas are often less expensive.

queso fresco

🥗Healthier: feta cheese

💰Cheaper: shredded cheese blend

Feta provides a similar tangy flavor, while a blend is more economical.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt has less fat and adds creaminess.

Peel and chop two onions, setting aside a third of one onion for later.

In a food processor, combine chopped onions, 4 teaspoons of cumin, half a teaspoon of salt, 3 chopped garlic cloves, 3 tablespoons of lime juice, and 1 tablespoon of vegetable oil to make the marinade.

Add the skirt steak to the marinade and toss to coat. Allow to marinate for 30 to 60 minutes.

Cut avocados in half, remove the pit, and scoop out the flesh. Mash one avocado and leave the other in chunks. Add half a teaspoon of salt and lime juice to the avocado and mix.

Grill the chilies and onion slices that have been oiled for about 10 minutes, turning occasionally until charred.

Cook the marinated skirt steak on the grill for about 4 minutes, turning halfway through until desired doneness.

Let the steak rest for 10 minutes before slicing against the grain into smaller strips.

Warm corn tortillas in the microwave for a bit before assembling tacos with guacamole, onions, chilies, sliced steak, and chopped cilantro, adding lime juice to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens