Skirt Steak Tacos with Roasted Tomato Salsa Recipe

Name: Skirt Steak Tacos with Roasted Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (6-inch) flour tortillas; 1 1/2 pounds skirt steak; 2 tablespoons canola oil; Salt and freshly ground black pepper; 1/2 head romaine lettuce, thinly shredded; 1 medium red onion, thinly sliced; 1 ripe avocado, peeled, pitted, halved and diced; Grilled Tomato Salsa, recipe follows; 8 ounces sour cream; 2 tablespoons canola oil, plus more for brushing tomatoes; 2 serrano chiles; 1 small red onion, coarsely chopped; 4 cloves garlic, peeled; 6 plum tomatoes, halved and seeded; Salt and freshly ground black pepper; 2 limes, juiced; 1/4 cup chopped fresh cilantro leaves

Servings: persons

8 (6-inch) flour tortillas
1 1/2 pounds skirt steak
2 tablespoons canola oil
Salt and freshly ground black pepper
1/2 head romaine lettuce, thinly shredded
1 medium red onion, thinly sliced
1 ripe avocado, peeled, pitted, halved and diced
Grilled Tomato Salsa, recipe follows
8 ounces sour cream
2 tablespoons canola oil, plus more for brushing tomatoes
2 serrano chiles
1 small red onion, coarsely chopped
4 cloves garlic, peeled
6 plum tomatoes, halved and seeded
Salt and freshly ground black pepper
2 limes, juiced
1/4 cup chopped fresh cilantro leaves

1
Heat grill to high.
2
Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling.
3
Heat grill pan over high heat.
4
Brush steak with oil and season with salt and pepper on both sides.
5
Grill on one side until golden brown and slightly charred, about 3 to 4 minutes.
6
Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer.
7
Let rest 5 minutes then slice against the grain into 1/4-inch thick slices.
8
Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado.
9
Heat grill to high.
10
Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.
11
Brush tomatoes with oil and season with salt and pepper.
12
Grill on both sides until slightly charred and soft.
13
Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth.
14
Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.)
15
Transfer to a bowl.

1510

kcal

Calories

Fat

174

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 17 ingredients. The key ingredients include: 8 (6-inch) flour tortillas, 1 1/2 pounds skirt steak, 2 tablespoons canola oil, Salt and freshly ground black pepper, and more.

Yes, Skirt Steak Tacos with Roasted Tomato 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.

Skirt Steak Tacos with Roasted Tomato Salsa

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