This is a good recipe from the November issue of Cooking Light magazine, (one year for $15 at Amazon). I couldn’t find the skirt steak they recommended but used a thinly sliced package of beef round tips I saw on sale instead. The steak came out a bit “limey” if you ate it plain, but in a taco it was fantastic! So if you were going to adapt this for something else, you might want to cut back on the lime juice or cut it with some olive oil or something. But as I said, in the tacos it was fantastic. I served them to my youngest and her friend and her friend’s father. All thought they were quite tasty! We did a mix of soft corn tortillas and crispy ones.
Marinate the steak a few hours in:
- 1/4 cup lime juice
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp pepper (recipe called for ground red pepper, I used black)
I mixed the marinade ingredients together in a shallow glass dish, then put the steak slices in and moved them around and turned them over until they were well coated, then covered the dish and refrigerated. I pulled the steak out while I started making the salsa.
When the salsa was ready, I heated a cast iron skillet on the stove and cooked each slice of steak a few minutes on each side, then removed to a plate while I cooked the rest. When they were all done, I sliced them into strips then cut the strips into smaller pieces, about 1/2″.
Avocado Pico del Gallo
- 1 tomato, seeded and diced
- 1/4 cup diced yellow or white onion
- 1/4 cup fresh cilantro, diced
- 1/2 a jalapeno, seeded and diced (we’re wimpy. you might like more heat.)
- 1 Tbs lime juice
- 1 clove garlic, minced
- 1 avocado, diced
- salt to taste
Mix all the ingredients together and let sit while you cook the steaks and heat the corn tortillas.
Putting It All Together
If you want soft tacos, you can heat the corn tortillas either directly over a gas burner, in a cast iron skillet, or in the microwave (either in a tortilla warmer or wrapped in some paper towels).
If you want crisp tacos you can buy the package of course. Or heat up some oil in a skillet and fry each tortilla, turning once, a few minutes on each side. Drain on a paper towel, folding the tortilla in half so it hardens in a half circle.
Serve with sour cream, grated cheese, and the pico de gallo salsa.0