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Servings: 12

SKIRT STEAK AND POBLANO PEPPERS TACOS

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
SKIRT STEAK AND POBLANO PEPPERS TACOS
Skirt steak And Poblano Peppers Tacos Recipe
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Ingredients

For the steak:

  • 1 1/2 pounds skirt steak — , trimmed
  • juice from 2 limes
  • 1/4 cup vegetable oil
  • 2 tbsp Worchestershire sauce
  • 1 tsp garlic powder — (or 3 garlic cloves, minced)
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper

Other:

  • 1 poblano peppers
  • 2 red peppers
  • 1 large onions — , sliced into 1/2 inch thick rounds
  • 2 avocados — , diced
  • 1/2 cup crumbled queso Blanco — (or feta)
  • blender salsa
  • 12 6- inch flour tortillas — , or use corn tortillas instead

Instructions

For the steak:

  1. Combine cumin, garlic, oil, Worcestershire sauce and lime juice in a bowl. Season steak with salt and pepper and place in the bowl. Make sure it is evenly coated in the marinade. Cover and let it sit for 30 minutes.

Grilling:

  1. Preheat gas grill to high heat.
  2. Grill poblano and red peppers, covered, until blistered and blackened. Transfer to a bowl and cover with plastic wrap. let them cool and then peel off the skins.Cut into strips of cubes.
  3. Grill onions for 2-3 minutes per side, until you get grill marks on them.
  4. Grill steak covered for 4-5 minutes per side for medium rare. Transfer to a cutting board and let it rest for 10 minutes. Slice into thin pieces.
  5. Warm up tortillas (you can do it on the grill for about 30 seconds, don't burn).

To assemble:

  1. Add beef, peppers, onions, salsa and avocado to tortillas. Serve.
Course: Appetizer
Cuisine: Mexican

Nutrition Information

Calories: 487, Fat: 20g, Saturated Fat: 7g, Cholesterol: 35mg, Sodium: 1001mg, Potassium: 559mg, Carbohydrates: 59g, Fiber: 5g, Sugar: 6g, Protein: 21g, Vitamin A: 720%, Vitamin C: 36.9%, Calcium: 121%, Iron: 4.9%