These easy skirt steak tacos are perfect Father's Day fare. If you're looking for a gluten-free option, swap out the soy sauce with some tamari. Marinate the meat the night before so the steak is ready to cook when you are.
2 Tbsp reduced-sodium soy sauce
2 Tbsp fresh lime juice
2 Tbsp olive oil
3 garlic cloves, minced
2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 Tbsp chili garlic sauce
1 1/2 lbs skirt steak, cut into 1-inch pieces
12 white corn tortillas, warmed
1/2 cup diced red onion
1/2 cup chopped fresh cilantro
1 avocado, pitted, peeled and chopped
1 small tomato, diced
1 lime, cut into wedges
In a large glass or ceramic bowl, combine the soy sauce, lime juice, 1 tablespoon of the oil, garlic, chili powder, cumin, oregano and chili garlic sauce. Add the steak and marinate for at least 1 hour or overnight, stirring occasionally.
In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5 to 6 minutes, or until desired doneness.
Serve the steak in the tortillas, topped with red onion, cilantro, avocado, tomato and a squeeze of lime juice.
Serving size: 2 tacos
Calories: 294; Fat: 18g; Saturated Fat: 4g; Cholesterol: 26mg; Sodium: 266mg; Carbohydrates: 20g; Fiber: 4g; Protein: 14g
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Date Last Reviewed: March 16, 2021
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor