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

Cook Time 10

Resting time 10

Servings servings

Calories 249kcal

Author Melissa Sperka

8 Ortega® Fiesta Flats™ OR crunchy taco shells
1 lb skirt steak
1 Tbsp dark chili powder
1 Tbsp plus 1 1/2 tsp fresh lime juice divided
1 Tbsp olive oil
1 tsp ground cumin
3/4 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

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 1/2 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 1/2 tsp lime juice and 1/4 tsp garlic salt.
Carve the skirt steak across the grain, then build on the Ortega® Fiesta Flats™ using your favorite toppings.
Serve immediately.