Adobo Skirt Steak Tacos with Grilled Pineapple-Habanero Salsa

Adobo Skirt Steak Tacos with Grilled Pineapple-Habanero Salsa ingredients

• 1 tbsp ancho chile powder
• 1 tsp chipotle powder
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 3 cloves garlic
• 1/4 cup orange juice
• 2 tbsp lime juice
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1.75 lbs skirt steak
• 1.5 cups fresh pineapple
• 1/2 red onion
• 1 habanero pepper
• 1/4 cup fresh cilantro
• 1 tbsp lime juice
• 1/4 tsp salt
• 16 corn tortillas
• 1/4 cup cotija cheese
• 1 avocado

How to make Adobo Skirt Steak Tacos with Grilled Pineapple-Habanero Salsa

1. Prepare the Adobo Marinade: In a shallow dish or large zip-top bag, whisk together 1 tbsp ancho chile powder, 1 tsp chipotle powder, 1 tsp ground cumin, 1/2 tsp dried oregano, 3 minced garlic cloves, 1/4 cup orange juice, 2 tbsp lime juice, 1 tbsp apple cider vinegar, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
2. Marinate the Steak: Add the 1.75 lbs skirt steak to the marinade, ensuring it is thoroughly coated. Massage the marinade into the meat. Marinate in the refrigerator for a minimum of 1 hour, or up to 4 hours, to allow the flavors to penetrate.
3. Prepare for grilling: Preheat your grill to medium-high heat (about 400-450°F). Lightly brush the grill grates clean and oil them to prevent sticking.
4. Grill Salsa Components: Place the 1.5 cups pineapple slices, 1/2 red onion rings, and 1 whole habanero pepper directly on the grill. Grill for 3-5 minutes per side, turning occasionally, until they show nice char marks and are slightly softened. The habanero should be fully charred.
5. Make the Pineapple-Habanero Salsa: Carefully remove the grilled pineapple, onion, and habanero from the grill. Once cool enough to handle, dice the pineapple and red onion into small pieces. Carefully deseed and finely mince the grilled habanero (wear gloves if sensitive to heat). In a medium bowl, combine the diced pineapple, red onion, minced habanero, 1/4 cup chopped fresh cilantro, 1 tbsp lime juice, and 1/4 tsp salt. Mix well and set aside.
6. Grill the Steak: Remove the skirt steak from the marinade and shake off any excess; discard the remaining marinade. Place the steak on the hot grill. Grill for 3-5 minutes per side for medium-rare, or until it reaches an internal temperature of 130-135°F for medium-rare.
7. Rest and Slice the Steak: Transfer the grilled steak to a cutting board and let it rest for 5-7 minutes. This allows the juices to redistribute, ensuring a tender and flavorful cut. Slice the steak thinly against the grain.
8. Warm the Tortillas: While the steak is resting, warm the 16 corn tortillas on the grill for 30 seconds per side, in a dry skillet, or in the microwave until soft and pliable.
9. Assemble the Tacos: Layer the warm tortillas with slices of the adobo skirt steak. Top each taco generously with the grilled pineapple-habanero salsa. If desired, sprinkle with 1/4 cup crumbled cotija cheese and add slices of 1 avocado.
10. Serve immediately: Encourage guests to add additional lime juice or hot sauce if they prefer more zest or heat.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.