Skirt Steak Tacos
Warm, soft corn tortillas are so delicious! Combined with the fresh flavors of the lime and cilantro, and the creaminess of sour cream, these tacos will please just about everyone.
1 ½ pounds skirt steak or flank steak
1 chipotle pepper, chopped
3 cloves garlic, chopped
12 fresh corn tortillas
½ cup chopped onion
½ cup cilantro
½ cup sour cream
salt and pepper to taste
1. Place the steak, chipotle pepper, and garlic in a gallon size zip-top bag. Squeeze the juice from 1 lime, then toss the rind in the bag as well. Close the bag, and gently turn to coat the meat. Marinate at room temperature for up to one hour, or marinate in the fridge overnight.
2. Preheat your grill so that it’s very hot (high for gas grill.) Remove the meat from the bag, and season generously with salt and pepper. Cook the meat about 4 minutes per side for medium rare, or longer, to your desired doneness.
3. Set aside the meat to rest, then warm the tortillas on the grill one at a time, for 5-10 seconds per side. Remove to a plate and cover to keep them warm.
4. Slice the steak diagonally, against the grain of the meat into thin slices. Divide evenly among the tortillas and top with chopped onion and cilantro. Serve with wedges of lime, and sour cream.
- Lighter Version:
Use fat-free sour cream and save 5 grams of fat and 30 calories per serving.