Crispy Steak Tacos
Crispy Steak Tacos
Ingredients
For the Carne Asada Marinade
- 2 pounds skirt steak
- 6 garlic cloves
- 1 orange, juiced
- 2 limes, juiced
- 1/4 cup soy sauce
- few dashes Maggi seasoning
- 1/2 cup onion, sliced
- 1 jalapeño, sliced
- 1 bunch cilantro
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons oregano
- 2 teaspoons cumin
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/4 cup avocado oil
For the Tacos
- 8 flour tortillas, 6-inch
- 12 ounces Chihuahua cheese, shredded
- 2 tablespoons avocado oil, for griddle, or as needed
- 1 cup Shishito Pepper Chimichurri, prepared
Instructions
- 1
In a food processor, combine the garlic cloves, juice of 1 orange, juice of 2 limes, 1/4 cup soy sauce, a few dashes of Maggi seasoning, 1/2 cup sliced onion, 1 sliced jalapeño, 1 bunch cilantro, 2 teaspoons chili powder, 2 teaspoons smoked paprika, 2 teaspoons oregano, 2 teaspoons cumin, 2 teaspoons kosher salt, 1 teaspoon black pepper, and 1/4 cup avocado oil. Blend until the mixture is smooth.
⏱️ 5 min
- 2
Place the 2 pounds of skirt steak in a large dish or a resealable bag. Pour the prepared marinade over the steak, ensuring it is completely coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight for best flavor.
⏱️ 5 min
- 3
Preheat a grill or grill pan over high heat. Once hot, grill the marinated skirt steak for 2 to 3 minutes per side, until charred and cooked to your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F.
⏱️ 10 min
- 4
Remove the steak from the grill and let it rest on a cutting board for 5 to 10 minutes. This allows the juices to redistribute, keeping the steak tender. After resting, slice the steak against the grain into thin, bite-sized pieces.
⏱️ 10 min
- 5
Heat a griddle or large non-stick pan over medium heat and add 2 tablespoons of avocado oil, or enough to lightly coat the surface. Place a few 6-inch flour tortillas onto the oiled griddle. Generously sprinkle shredded Chihuahua cheese over each tortilla. As the cheese begins to melt, add a portion of the sliced carne asada steak on top of the cheese.
⏱️ 5 min
- 6
Spoon a generous amount of Shishito Pepper Chimichurri over the steak and cheese. Once the cheese is melted and starts to crisp around the edges of the tortilla, carefully fold each tortilla in half.
⏱️ 5 min
- 7
Continue to cook the folded tacos on the griddle for another 1-2 minutes per side, pressing gently with a spatula, until the tortillas are golden brown and crispy, and the cheese forms a delicious, crunchy crust. Repeat with remaining tortillas, steak, and cheese.
⏱️ 5 min
- 8
Remove the crispy steak tacos from the griddle and serve immediately with extra Shishito Pepper Chimichurri on the side, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Steak Tacos
For the Carne Asada Marinade
- 2 pounds skirt steak
- 6 garlic cloves
- 1 orange, juiced
- 2 limes, juiced
- 1/4 cup soy sauce
- few dashes Maggi seasoning
- 1/2 cup onion, sliced
- 1 jalapeño, sliced
- 1 bunch cilantro
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons oregano
- 2 teaspoons cumin
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/4 cup avocado oil
For the Tacos
- 8 flour tortillas, 6-inch
- 12 ounces Chihuahua cheese, shredded
- 2 tablespoons avocado oil, for griddle, or as needed
- 1 cup Shishito Pepper Chimichurri, prepared
Instructions
- 1
In a food processor, combine the garlic cloves, juice of 1 orange, juice of 2 limes, 1/4 cup soy sauce, a few dashes of Maggi seasoning, 1/2 cup sliced onion, 1 sliced jalapeño, 1 bunch cilantro, 2 teaspoons chili powder, 2 teaspoons smoked paprika, 2 teaspoons oregano, 2 teaspoons cumin, 2 teaspoons kosher salt, 1 teaspoon black pepper, and 1/4 cup avocado oil. Blend until the mixture is smooth.
⏱️ 5 min - 2
Place the 2 pounds of skirt steak in a large dish or a resealable bag. Pour the prepared marinade over the steak, ensuring it is completely coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight for best flavor.
⏱️ 5 min - 3
Preheat a grill or grill pan over high heat. Once hot, grill the marinated skirt steak for 2 to 3 minutes per side, until charred and cooked to your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F.
⏱️ 10 min - 4
Remove the steak from the grill and let it rest on a cutting board for 5 to 10 minutes. This allows the juices to redistribute, keeping the steak tender. After resting, slice the steak against the grain into thin, bite-sized pieces.
⏱️ 10 min - 5
Heat a griddle or large non-stick pan over medium heat and add 2 tablespoons of avocado oil, or enough to lightly coat the surface. Place a few 6-inch flour tortillas onto the oiled griddle. Generously sprinkle shredded Chihuahua cheese over each tortilla. As the cheese begins to melt, add a portion of the sliced carne asada steak on top of the cheese.
⏱️ 5 min - 6
Spoon a generous amount of Shishito Pepper Chimichurri over the steak and cheese. Once the cheese is melted and starts to crisp around the edges of the tortilla, carefully fold each tortilla in half.
⏱️ 5 min - 7
Continue to cook the folded tacos on the griddle for another 1-2 minutes per side, pressing gently with a spatula, until the tortillas are golden brown and crispy, and the cheese forms a delicious, crunchy crust. Repeat with remaining tortillas, steak, and cheese.
⏱️ 5 min - 8
Remove the crispy steak tacos from the griddle and serve immediately with extra Shishito Pepper Chimichurri on the side, if desired.