Nothing screams summer like a taco. These Healthy Skirt Steak Tacos will be a crowd favorite. The skirt steak is bursting with flavor--marinated for several hours and topped with refreshing pico de gallo and placed in warm, golden brown tortillas. Healthy Skirt Steak Tacos are delicious on their own for a satisfying summer lunch, or perfectly paired with a side dish for the ultimate family-approved dinner. If you need a break from chicken, these are your next dinner!
Course dinner, lunch, main course
Cuisine Mexican
Keyword pico de gallo, steak tacos, tacos
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 6servings
Calories 401kcal
Author Steph
Ingredients
Tacos
2lbsskirt steaktrimmed of all fat
1.5tspkosher salt
1tsppaprika
1tspgarlic powder
1tsponion powder
1tspchili powder
1tspcumin
1tspcoriander
3cubanelle pepperssliced
1onionsliced
1limejuiced
1/4cupfresh cilantrochopped
18extra thin corn tortillas
shredded iceberg
Pico de Gallo
1beefsteak tomatolarge, diced
1white onion small, diced
1jalapenoseeded and diced
1limejuiced
1/4cupfresh cilantrochopped
1tspkosher salt
Instructions
Marinade
Combine the spices and rub all over the skirt steak.
Place steak in a shallow bowl or dish to marinate. Top with the sliced peppers, onions, juice of the lime, and fresh cilantro. Throw the juiced limes on top, too.
Let steak marinate for several hours in the fridge (best to do this in the morning for dinner time).
Combine the ingredients for the pico at this point as well, and refrigerate until ready to use.
Skirt Steak Tacos
When ready to cook, grill the skirt steaks over medium high/high heat to your desired temperature (I prefer medium).
Add the sliced peppers and onions to the grill to char.
When the steak is cooked, set aside to rest before slicing.
Assembly
To prepare the tortillas, spray a griddle with cooking spray and heat the tortillas over medium heat until golden brown on both sides, and pliable.
Fill with the iceberg, top with the sliced steak and the pico.