Skirt Steak Tacos With Spicy Sour Cream

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.

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.
5. Slice the steak across the grain into 1/4-inch-thick slices.
6. Fill each tortilla with some of the steak, lettuce, tomato, avocado, and onion.
7. Drizzle with the sauce and serve.

PER SERVING:

560 CALORIES | 32g PROTEIN | 42gCARB | 30g TOTAL FAT | 9gSAT FAT |
16g MONO FAT | 3g POLY FAT | 75mgCHOL | 700mgSODIUM | 7g FIBER