Skirt Steak Tacos with Spicy Sour Cream

I love a good taco. I’m a fan of both crunchy shells and chewy tortillas.  Heck smear some refried beans on a tortilla and wrap it around a crunchy taco for a double dose of happiness.  

The only problem is that after a while there are only so many different ways to eat ground beef or turkey or chicken. This recipe offers and alternative and lets you use the grill…so clean up is easy.


Serves 4

1/2 cup sour cream

1/4 tsp. ground chipotle chile

Kosher salt

1 Tbs. extra-virgin olive oil

1 tsp. ground cumin

Freshly ground pepper

1 lb. skirt steak (3/4 inch thick)

Eight 6-inch flour or corn tortillas

1/4 small head iceberg lettuce, shredded (2 cups)

2 medium ripe tomatoes (8 oz. each), cored and chopped (2 cups)

1 medium ripe avocado, pitted, peeled, and sliced 1/4 inch thick

1/3 cup chopped red onion


Prepare a medium-hot charcoal or gas grill fire. Combine the sour cream, chipotle, and 1/4 tsp. salt in a small bowl. Set aside at room temperature to let the flavors meld.

In a small bowl, mix the olive oil, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper. Rub this mixture on all sides of the steak. Grill the steak, covered, flipping once, until medium rare, 3 to 4 minutes per side. Transfer the steak to a large plate to rest for at least 5 minutes.

Meanwhile, warm the tortillas on the grill for about 30 seconds per side. Slice the steak across the grain into 1/4-inch-thick slices. Fill each tortilla with some of the steak, lettuce, tomato, avocado, and onion. Drizzle with the sauce and serve.



One comment

  1. Skirt Steak Tacos with Spicy Sour Cream « College Cookbook…

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