Ingredients
Scale
- 1 lb skirt steak
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 1 cup diced onions
- 1 cup chopped cilantro
- 1 cup diced tomatoes
- Lime wedges for serving
Instructions
- Preheat a grill or skillet over medium-high heat.
- In a bowl, mix olive oil, chili powder, cumin, salt, and pepper; coat the skirt steak with the mixture.
- Grill the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness.
- Remove the steak from heat and let it rest for 5 minutes before slicing thinly against the grain.
- Warm the tortillas on the grill or in a pan.
- To assemble the tacos, place sliced steak on a tortilla and top with onions, cilantro, and tomatoes.
- Serve with lime wedges on the side.
Notes
Strategically slice the steak against the grain for maximum tenderness. Store leftovers in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Carnivore
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg