Skirt Steak Tacos With Spicy Sour Cream

Skirt Steak Tacos with Spicy Sour Cream are a delicious and flavorful dish that is perfect for a casual dinner or a gathering with friends and family. The combination of tender skirt steak, tangy sour cream, and zesty spices creates a mouthwatering taco experience. To prepare these tacos, start by preparing a medium-hot charcoal or gas grill fire. While the grill is heating up, you can make the spicy sour cream by combining sour cream, chipotle, and a touch of salt in a small bowl. Let the flavors meld together at room temperature, allowing the heat from the chipotle to infuse the sour cream. Warm the tortillas on the grill for about 30 seconds per side. This step adds a nice smoky flavor and ensures that the tortillas are soft and pliable.

Skirt Steak Tacos with Spicy Sour Cream are best enjoyed immediately while the steak is still warm and the flavors are fresh. These tacos are a crowd-pleasing option that combines the bold flavors of the steak with the cooling and spicy elements of the sour cream. Serve them at your next taco night or barbecue gathering for a satisfying and memorable meal.

SERVES: 4

INGREDIENTS:

• 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)
• 8 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

INSTRUCTIONS:

1. Prepare a medium-hot charcoal or gas grill fire.
2. Combine the sour cream, chipotle, and 1/4 tsp. salt in a small bowl. Set aside at room temperature to let the flavors meld.
3. 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.
4. 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.

NUTRITIONAL INFORMATION:

PER SERVING

• 560 CALORIES | 32G PROTEIN | 42G CARB | 30G TOTALFAT | 9G SAT FAT |
  16G MONOFAT | 3G POLY FAT | 75MG CHOL | 700MG SODIUM | 7G FIBER

NOTE:

• A chipotle chile is a smoked and dried jalapeño. Ground to a powder, it adds a fiery kick to the creamy sauce for these tacos. Look for ground chipotle in the supermarket spice section. If you don’t have a grill, you can cook the steak on a grill pan over medium-high heat.
• Skirt steak has a coarse grained that runs crosswise rather than lengthwise. While it has a texture similar to flank steak, it is more tender and has a beefier flavor. If you can’t find skirt steak at the market, substitute hanger or flank steak. Be sure to cook this cut of meat no further than medium rare to keep it from drying out.