This is a good recipe from the November issue of Cooking Light magazine. I couldn’t find the skirt steak for 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.
Carne Asada Tacos with Avocado Pico del Gallo
Steak and Marinade
- 1/4 cup lime juice
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 skirt steak
Avocado Pico del Gallo
- 1 tomato, diced
- 1/4 cup diced yellow or white onion
- 1/4 cup fresh cilantro, chopped
- 1/2 a jalapeno, seeded and diced
- 1 Tbs lime juice
- 1 clove garlic, minced
- 1 avocado, diced
- salt to taste
- Mix the marinade ingredients together in a shallow glass dish, then put the steak in and move it around until it is well coated. Cover the dish and refrigerate a couple of hours. Pull the steak out of the refrigerator when you start to make the salsa.
- Combine all the salsa ingredients together in a small bowl.
- Heat a cast iron skillet on the stove and cook until done to your liking. You may need to cut the steak in half to fit in your pan. Slice into strips then cut the strips into smaller pieces, about 1/2".
- Clean out the skillet and heat corn tortillas in it.
Serve with sour cream, grated cheese, and the pico de gallo salsa.