Skirt Steak Tacos with Avocado Crema
Recipe Date:
May 15, 2018
Serving Size:
4
Cook Time:
03:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
- 1 package corn tortillas
- 1 1/2 lbs skirt steak
- Marinade
- 1 lime juiced & zested
- 1 tsp salt and pepper
- 1 tsp paprika
- 1 tbsp olive oil
- Cabbage Slaw
- 2 cups savoy or green cabbage - shredded
- 3 cups purple cabbage - shredded
- 3 scallions - thinly sliced
- 1 carrot - julienne
- 1/2 cup cilantro - chopped
- 2 1/2 tbsps olive oil
- 2 tbsps lime juice
- salt
- Avocado Crema
- 1 large avocado - peeled and remove pit
- 1/2 cup greek yogurt or sour cream
- 1/2 cup cilantro - chopped
- 1 tbsp lime juice
- 2 1/2 tbsps olive oil
- salt
Directions
Marinade:
- Mix all ingredients together to form a paste and spread on both sides of meat, marinate on counter for 1 hour or in refrigerator up to 3 hours.
- Remove from refrigerator 1 hour before grilling.
Cabbage Slaw:
Mix all ingredients in a large bowl and toss together with olive oil, lime juice and salt.
Avocado Crema:
- Place avocado, yogurt, cilantro, lime juice and pinch of salt in blender and pulse. With blender running slowly add olive oil. Taste and check for consistency, add more olive oil, lime juice or salt to taste.
- Grill steak on medium high grill for 6-8 minutes per side, let rest and slice thinly against grain.
- Heat tortillas in hot pan.
- Serve tacos with meat, slaw and top with avocado crema.
Take a look at our recommended pairing below.
