Best Chile Spiced Skirt Steak Tacos Recipes

Chili-Spiced Skirt Steak Tacos image

Provided by Joshua Bousel

Categories Tacos

Time 1h30m

Yield 4 servings

Number Of Ingredients 22

For the Cilantro Cream
1 cup sour cream
1 tablespoon lime juice
1/2 cup packed roughly chopped fresh cilantro
1 green onion roughly chopped, green part only
For the Marinade
2 teaspoons sweet paprika
1 teaspoon ancho chile powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon light brown sugar
1/2 teaspoon chipotle chile powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup plus 2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 1/2 lbs skirt steak
12 corn tortillas
2 to 3 roma tomatoes, diced
3 tablespoons roughly chopped cilantro

Steps:

To make the cilantro cream: Place sour cream, lime juice, cilantro, and green onion in the jar of a blender. Puree into smooth. Transfer to a small container and refrigerate until ready to serve.
To make the marinade:In a small bowl, mix together paprika, ancho chile powder, gralic powder, onion powder, light brown sugar, chipotle chile powder, cumin, coriander, salt, and pepper. Add lime juice and oil, stir to combine.
Place skirt steak in a large resealable plastic bag and pour in marinade. Seal bag and toss to thoroughly coat steak. Marinate at room temperature for 1 hour while preparing the grill.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill steak over high heat until deeply browned on both sides, 3 to 5 minutes per side. Remove to a cutting board and let rest for 10 minutes. Slice into 3 to 4 inch portions with the grain, then slice against the grain into 1/4-inch strips.
To serve, briefly warm tortillas on grill, then top with slices of steak, diced tomatoes, cilantro, and cilantro cream.

Jalapeño and Lime-Marinated Skirt Steak Tacos image

Provided by Rhoda Boone

Yield Makes 8 tacos

Number Of Ingredients 16

For the steak and marinade:
1 medium jalapeño, thinly sliced
2 garlic cloves, finely chopped
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon ground cumin
1 pound skirt steak, cut crosswise into 5-6-inch segments
For the tacos:
8 (8-inch) corn tortillas
Homemade or store-bought tomatillo salsa (for serving)
1/2 medium avocado, sliced
1/3 cup sour cream, thinned with a tablespoon of water or lime juice
Crumbled queso fresco (optional), cilantro leaves, thinly sliced red onion, and lime wedges (for serving)

Steps:

Marinate and cook the steak:
Combine jalapeño, garlic, cilantro, lime juice, oil, salt, pepper, and cumin in a large resealable bag or bowl. Add steak and toss to coat; if using bowl, wrap with plastic. Marinate at least 30 minutes at room temperature or chill up to overnight in refrigerator, tossing occasionally.
Let steak sit at room temperature 30 minutes before cooking if chilled. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade, scraping off any bits that cling to meat; discard marinade. Grill steak 2-3 minutes per side for medium rare. Let rest 10 minutes before thinly slicing against the grain.
Assemble the tacos:
Warm tortillas in a microwave, oven, or over a gas flame. Divide steak among tortillas, then top with salsa, avocado, sour cream, queso fresco, if using, cilantro, and onion. Serve with lime wedges alongside.
Do Ahead
Steak can be marinated 1 day ahead; keep chilled.