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Easy Skirt Steak Tacos

2 Plates with one taco each. Flour tortilla filled with sliced cooked steak, tomato salsa, red cabbage, tomatoes, and cilantro. sliced radishes on the side. Glass of water, fork, knife and napkin. Top view.

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EatSimpleFood.com

Skirt Steak Taco's - I'm in love with any sort of taco or burrito, but the smaller soft corn tortillas are perfect for having multiple tacos.

Ingredients

Ingredients Steak Filling:
  • 1 3/4 lb skirt steak, sliced thinly against the grain
  • 1 Tbsp vegetable oil
  • 1 lime, juiced
  • 1 tsp ground cumin
  • 2 tsp chipotle powder
  • 1 tsp salt
Ingredients Roasted Red Peppers:
  • 2 red peppers, seeded & sliced
  • ~ 1 1/2 Tbsp olive oil
  • ~1/4 tsp salt
  • pinch black pepper
Ingredients Raw Fillings:
  • 12 corn tortillas
  • 1 bunch radishes, sliced thin
  • 1 bunch cilantro, leaves individually torn from stalk
  • 1 avocado, diced
  • 1 bunch green onions, sliced
  • 1 large tomato, diced
  • 2 cups red cabbage, sliced thinly
  • 1 lime, wedged for garnish

Instructions

  • For Steak:  In a large bowl, mix the sliced steak with all other ingredients.  Bring a large pan to medium high heat and enough vegetable oil to lightly cover the bottom of the pan.  Add steak to pan in batches, as you want to sear the meat and not steam it.  Make sure it has room in the pan.  It only needs to cook for a minute or two if you sliced it thin enough.  Add salt to taste.
  • For Roasted Red Peppers: Preheat oven to 425F.  Line a baking sheet with aluminum foil.  In a bowl, toss sliced peppers with a touch (~ 1 1/2 Tbsp) olive oil and salt and pepper.  Lay peppers out on baking sheet (try not to crowd them on the pan) and roast ~ 10 - 12 minutes or until tips are starting to brown and peppers are soft.
  • Make the Tacos:  Warm up the tortillas in a dry pan on the stovetop over medium high heat until soft and pliable.  Move to a plate and cover with a towel to keep warm.  Add the steak and fillings you want!  Serve with fresh lime wedges.