It’s Taco Tuesday And These Steak Tacos Are Done In Under 30 Minutes! Make These And See Just How Delicious They Are!
Per Taco - 8 Total
- 360 Calories
- 15g Protein
- 35g Carbs
- 18g Fat
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Ingredients
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- Vista Hermosa Flour Tortillas - These Are Crucial!
- 1 LB Skirt Steak
- Favorite Taco Seasoning Or Homemade
- 2 Avocados
- 2/3 Limes
- 1 Plum Tomato
- 1/2 Red Onion
- 1 Serrano Pepper - Can Be Subbed Or Left Out
- 1 Bunch Cilantro
- 1/2 Bag Roasted Corn
- Chipotle Aioli
- Salt & Pepper
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Recipe
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1. Start Off By Making The Guac Or Buy Some Store Bought. Both Will Work Great. To Make The Guac, Mash Up 2 Avocados And Add In (1-2) Limes Juiced, Red Onion, Pepper, Tomato, Cilantro & Salt. Mix Well, Taste To Adjust Salt & Lime. Throw It In The Fridge Until We’re Ready To Serve.
2. Cut The Skirt Steak Into Even Sized Steaks, About 3-4 Inches. Generously Season With Taco Seasoning. My Homemade Seasoning Can Be Found On My Fajita Recipe. Allow Steaks To Marinate And To Come Up To Room Temp.
3. Heat Up A Large Cast Iron Pan Over High Heat (This Will Smoke So Be Aware). Once Noice And Hot, Cook Steaks For 2 Minutes And 30 Seconds Per Side (Yes, Set A Timer). Flip And Repeat Without Touching Or Moving The Meat.
4. Remove From Heat, Allow The Steak To Rest For 5 Minutes, Then Cut AGAINST THE GRAIN. You Want To Cut Across Those Lines You Can See In The Steak. Do NOT Cut With Them. Throw The Steak In A Large Bowl With All Of The Drippings, Add In The Juice Of 1 Lime & A Handful Of Cilantro. Mix Well Then You’re Ready To Eat.
5. Heat Up A Vista Hermosa Flour Tortilla In A Pan Or Over The Stove Flame. Once It’s Brown And Toasty, Throw On Some Guac, The Steak, Roasted Corn And Top With Chipotle Aioli Or Your Favorite Topping!!
6. Enjoy!!
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