Tender skirt steak marinated to perfection and served with four toppings on warm, flour tortillas, mmm so yummy! I made delicious steak tacos for Cinco de Mayo. It’s a process, takes a lot of prep work, but the taste is definitely worth the effort. You can substitute the steak for any type of fish or chicken. An interactive and fun dinner for guests or a playful lunch for the whole family! Steak tacos, a spring and summer light, flavourful favorite!
– 2 lbs. PARK EAST KOSHER skirt steak
– 1 pack flour tortillas
– 2 avocados, mashed
– 1 red onion, finely chopped
– 2 limes, squeezed
– 1 red pepper, finely chopped
– 1 bunch fresh cilantro, finely chopped
– 1 clove garlic, crushed
– 2 tomatoes, finely chopped
– ½ cup pickled onions
– 2 ears corn on a cob
– 1 Tbsp. Stonewall Kitchen BBQ Aioli
– 1 Tbsp. brown sugar
– 1 Tsp. Tabasco
– 1 Tsp. salt and pepper
Soak the skirt steaks in water to de-salt and after about half an hour, marinate with fresh crushed garlic, black pepper and brown sugar. While meat sits in marinade, prepare the topping ingredients for the tacos.
For the guacamole, take the mashed avocado, ½ Tbsp. crushed garlic, lime, red onion, red pepper, dash of Tabasco, salt and pepper and mash together.
To prepare the Pico De gallo, add the tomatoes, red onion, lime salt and pepper to taste.
To prepare the pickled onions, finely slice the onions and let them marinade in apple cider vinegar and 1 Tsp. sugar in a glass jar overnight. Chop the pickled onions the next day and sprinkle over your taco.
Next, boil two ears of corn, cut the corn off the cob and combine 1 Tbsp. BBQ.
Once all the toppings are done, it’s time to prepare the steak. Cook the marinated meat in a frying pan until medium rare. Slice the steaks into thin strips. Heat the tortilla directly on the fire on a low flame for about 45 seconds on each side and flip with tongs.
Layer up the steak tacos. Take a warm tortilla and layer the steak, guac, Pico De Gallo, corn and pickled onions and serve.
Tip: For spicier steak tacos, throw in some jalapeños, or for a more neutral flavor, add some yellow rice as a Mexican-side.
Have you seen my recipe for Cod Fish Tacos with Cilantro? Another Mexican must-try!