Chile Lime Skirt Steak Tacos
Updated: Feb 10
When on earth have I NOT had limes in the house? When?
Everyone has their go to grocery item that always makes it into the cart. For my mom, it was ALWAYS, ALWAYS celery. No matter how many stalks already resided in the fridge, mom bought celery. For me, its limes and lemons. Always...
Not that this is an excuse, but this last week we had some pretty significant flooding in the area and my trip to the market was nixed. So, no limes or lemons bought....or anything else for that matter.
Tonight, here I am, trying to make a recipe to blog about and finding little in the pantry in the ingredient department. My previous recipe ideas put on hold, I find a steak taco recipe. There is NO way I can't have everything at my finger tips. Its my standard fare.
We begin the construction of dinner...Paprika,check. Ancho Chile, check. Garlic, onion, check, check, etc. Except, HOW can I be out of LIMES? HOW can I be out of limes!?! While mind-boggling, its not to late to send my dear husband off to the store. Buy limes, LOTS and LOTS of limes. Oh, and pick up a bottle of Zin...
Lime rant over. Lets get on to cooking some FABULOUS Skirt Steak Tacos, and I do mean FABULOUS. (Food & Wine Annual Cookbook 2011, page 140)
Only three minor substitutions were made in this recipe. We chose Swerve sugar substitute over the sugar, olive oil vs vegetable oil and our corn tortillas were organic, NON GMO. Actually, all items were organic, non GMO and the meat selection is grass fed/finished with no hormones or nitrates. The lime and spice combination on the skirt steak was delicious. Slightly spicy and slightly tart, this has become a menu staple in our house. As for the wine pairing of Zin...meh. I could take it or leave it. But keep your hands off my taco!
Chile Spiced Skirt Steak Tacos
2 teaspoons sweet paprika
1 teaspoon ancho chile powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Swerve
1/2 teaspoon chipotle chile powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup plus 2 tablespoons fresh lime juice
1 tablespoon Olive Oil
1 1/2 pounds skirt steak, cut into 5-inch strips
12 corn tortillas toasted
Pico de Gallo, Avocado Salsa
and shredded cabbage, for serving
In a large re-seal-able plastic bag, combine the paprika, ancho powder, garlic powder, onion powder, stevia, chipotle, cumin, coriander, salt and pepper. Add the lime juice and oil and shake the bag to blend. Add the steak and seal the bag. Let the steak stand at room temperature for 2 hours. (The steak can also marinate overnight)
Light a grill or preheat a grill pan. Grill the steak over moderately high heat, turning twice, until lightly charred on the outside and medium-rare within, about 10 minutes. Transfer the steak to a work surface and let rest for 10 minutes.
Thinly slice the steak and serve with tortillas, Pico de Gallo, Avocado Salsa and cabbage.