Beef
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Mexican Skirt Steak Tacos with Lime Crema & Queso Fresco

In the wintertime, nothing beats a thick steak with a bourbon sauce and a big baked potato.

Mexican Steak Tacos
In the summertime, I want my steak sliced, rolled up in a charred tortilla, with fresh lime squeezed all over it.

Mexican Steak Tacos w/ Lime Crema & Queso Fresco

Right now I want more summer in my life.

I couldn’t resist throwing these tacos together on our first true night of summer.
Now, since that day it’s been either raining or in the 50’s.  I hope when you make these tacos, they don’t have that sort of effect on your weather for the next two weeks.
But if they do, I can guarantee they were well worth it!

 

*Don’t forget!  My giveaway of three fabulous cookbooks ends Friday at 10am CST.  Head over here to enter!*

Mexican Skirt Steak Tacos with Lime Crema & Queso Fresco

Serves 4 (2 tacos each)

Ingredients

  • Spice Rub:
  • 2 tsp. chili powder
  • 2 tsp. brown sugar
  • 1 tsp. paprika
  • 1 tsp. cumin
  • 1/2 tsp. onion powder
  • 1/2 tsp. dried oregano
  • 1/4 tsp. cayenne
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • Tacos:
  • 1.5 lbs skirt steak
  • 2 c. bell pepper strips, about 2 large or 8 baby peppers
  • 1 medium onion, sliced 1/4″ thick
  • 2 tsp. canola oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 c. Mexican crema (or you can substitute sour cream)
  • Zest of one lime
  • 1 tbsp. lime juice
  • 2 oz. queso fresco, crumbled
  • 8 corn tortillas, charred on the grill
  • Lime wedges for serving

Instructions

  1. Heat grill to 400°/medium-high. Combine all of the spice rub ingredients in a small bowl. Rub into the skirt steak on both sides and set aside. Make sure the meat is room temperature before grilling.
  2. In a bowl, toss the peppers and onions with the oil, salt, and pepper.
  3. Grill the steak to desired doneness (about 3-4 minutes per side for medium) and grill vegetables in a grill basket or rack.
  4. While steak and vegetables are grilling, mix the crema, zest, and lime juice together in a small bowl.
  5. Remove steak from the grill and cover in foil. Allow the meat to rest for 5-10 minutes before slicing.
  6. Serve the steak strips in tortillas with peppers, onions, crema, queso fresco, and a squeeze of lime.
http://www.pbpickles.com/2013/05/mexican-skirt-steak-tacos-with-lime-crema-queso-fresco/

Filed under: Beef

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Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.

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