Chile-Spiced Skirt Steak Tacos

I’m so happy that September is finally coming to an end and Fall is slowly creeping up. The ugly hot summer days need to disappear so I can start enjoying everything pumpkin and sweater weather days. I had my first pumpkin spice latte last week and it was a sip of heaven. Moreover, I’m in love with all the new Fall TV that is showing. Go On, The New Normal, and Revolution are a couple new shows that I’m enjoying. The one wonderful thing that I have loved the most about summer is all the grilling on the barbecue that we do. It gives Lorenzo the opportunity to cook and share the kitchen duties with me. He’s a master griller and we love the smokiness and flavor that the barbecue gives to almost any food, especially steak. I found a great deal on skirt steak at our grocery store and used a couple pantry spices to flavor the meat. I love using the mini-size corn tortillas because it makes you feel full faster after munching on three tacos. Tacos are one of our favorite go-to meals at our house and this one is simply delicious!

Chile-Spiced Skirt Steak Tacos
Adapted from Food & Wine

Ingredients: 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 kosher salt 1/4 teaspoon freshly ground pepper 1 tablespoon of Lime zest 1/4 cup plus 2 tablespoons fresh lime juice 1 tablespoon vegetable oil 1 1/2 pounds skirt steak, cut into 5-inch strips 12 (6 inch) corn tortillas

Toppings: Salsa, guacamole, cilantro/onion mixture


In a small bowl, mix the spices, salt, pepper and lime zest together. Add spice mixture to a large resealable ziplock bag. Add the lime juice, and vegetable oil and shake the bag to blend. Add the steak and seal the bag. Let the steak stand at room temperature for 2 hours. Light a grill or preheat a grill pan. Grill the steak over moderately high heat, turn twice, until lightly charred on the outside and medium-rare within, about 10 minutes. Transfer to a cutting board, cover with aluminum and let it rest for 10 minutes. Thinly slice the steak and serve with warmed tortillas, and desired toppings like salsa, guacamole and fresh chopped cilantro and onions. Yield: 12 tacos (4 servings)

Review: These were fantastic and a great weekday meal. Luckily, these were easy to cook and took less than 10 minutes. I could have grilled the meat on my own and had dinner ready beforehand but Lorenzo doesn’t let me touch his grill, it’s a guy thing right?

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