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Chili Lime Flank Steak Tacos recipe
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Chili Lime Skirt Steak Tacos With Avocado Cream

Course Main Course
Cuisine American, Mexican Inspired
Keyword chili-lime-skirt-steak-tacos, easy-to-recipes, grilled-steak-tacos
Prep Time 15 minutes
Cook Time 10 minutes
Resting time 10 minutes
Servings 8 servings
Calories 249kcal
Author Melissa Sperka

Ingredients

  • 8 Ortega® Fiesta Flats™ OR crunchy taco shells
  • 1 lb skirt steak
  • 1 Tbsp dark chili powder
  • 1 Tbsp plus 1 ½ tsp fresh lime juice divided
  • 1 Tbsp olive oil
  • 1 tsp ground cumin
  • ¾ tsp garlic salt divided
  • 2 medium Haas avocados
  • 3 Tbsp sour cream
  • Assorted toppings: shredded lettuce shredded Colby-jack cheese, pico de gallo, avocado cream

Instructions

  • Rinse and pat dry the skirt steak.
  • In a small bowl, whisk together the dark chili powder, 1 Tbsp lime juice, olive oil, cumin and ½ tsp garlic salt until it forms a paste.
  • Rub over the skirt steak then put into a storage bag to marinate for at least 2 hours or overnight.
  • To prepare: Oil a stovetop grill pan with a couple of drizzles of olive oil. Heat to high.
  • Sear the steak then lower the temperature to medium and cook for 4-5 minutes on each side.
  • Remove from the grill pan to a cutting board and rest for 10 minutes.
  • While the steak rests, peel and pit the avocados.
  • Mix with 3 Tbsp of sour cream, 1 ½ tsp lime juice and ¼ tsp garlic salt.
  • Carve the skirt steak across the grain, then build on the Ortega® Fiesta Flats™ using your favorite toppings.
  • Serve immediately.

Nutrition

Serving: 1serving | Calories: 249kcal | Carbohydrates: 13g | Protein: 14g | Fat: 17g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 308mg | Potassium: 471mg | Fiber: 5g | Sugar: 1g | Vitamin A: 394IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 2mg