Chipotle Skirt Steak Fajitas W/Avocado Corn Salsa Recipe

Name: Chipotle Skirt Steak Fajitas W/Avocado Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 garlic cloves, minced; 2 chipotle peppers, mince; 2 tablespoons olive oil; ¼ cup fresh lime juice; 2 tablespoons brown sugar; 2 teaspoons salt; 1 teaspoon ground cumin; 1 12 lbs skirt steaks; 1 (15 ounce) can black beans, drained; 1 corn, kernels cut off; 2 green onions, white and green parts thinly sliced; 1 small red bell pepper, stemmed and seeded, finely diced; juice of one lime; 2 tablespoons extra-virgin olive oil; 1 teaspoon hot sauce (to taste); 1 teaspoon ground cumin; 1 teaspoon salt; 1 teaspoon fresh ground black pepper; 1 ripe avocado (chunked or sliced); ¼ cup chopped cilantro leaf; soft corn or flour tortilla; cheese; salsa; sour cream; fresh cilantro; fresh lime juice

Servings: persons

3 garlic cloves, minced
2 chipotle peppers, mince
2 tablespoons olive oil
¼ cup fresh lime juice
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon ground cumin
1 12 lbs skirt steaks
1 (15 ounce) can black beans, drained
1 corn, kernels cut off
2 green onions, white and green parts thinly sliced
1 small red bell pepper, stemmed and seeded, finely diced
juice of one lime
2 tablespoons extra-virgin olive oil
1 teaspoon hot sauce (to taste)
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 ripe avocado (chunked or sliced)
¼ cup chopped cilantro leaf
soft corn or flour tortilla
cheese
salsa
sour cream
fresh cilantro
fresh lime juice

1
Whisk all of the marinade ingredients together in a small bowl.
2
Place skirt steak in a zip-lock bag.
3
Pour the marinade over the steak and squeeze to distribute marinade; refrigerate for at least 4 hours or overnight, turning once or twice.
4
To make the salsa: Combine all of the ingredients except the avocado and cilantro in a bowl.
5
Toss to distribute ingredients.
6
Adjust seasoning.
7
(Salsa may be made in advance to this point; cover and refrigerate).
8
Before serving add avocado and cilantro.
9
Gently toss to combine.
10
Remove steak from refrigerator 30 minutes before grilling.
11
Discard marinade.
12
Grill steak over direct high heat, turning once, until desired doneness, 8-10 minutes for medium-rare or 6 about minutes for rare.
13
Transfer to cutting board and rest for 5 minutes.
14
Cut against the grain in thin strips.
15
To assemble fajitas: Warm tortillias (stovetop, microwave or oven method) spoon Avocado Corn Salsa over a tortilla.
16
Top with a few steak strips.
17
Garnish with cheese, tomato salsa, sour cream, fresh cilantro and a squeeze of lime.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 3 garlic cloves, minced, 2 chipotle peppers, mince, 2 tablespoons olive oil, ¼ cup fresh lime juice, and more.

Yes, Chipotle Skirt Steak Fajitas W/Avocado Corn Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chipotle Skirt Steak Fajitas W/Avocado Corn Salsa

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