Chipotle-Lime Skirt Steak Tacos with Corn Salsa

Chipotle-Lime Skirt Steak Tacos with Corn Salsa ingredients

• 1.5 lbs Skirt Steak
• 2 tbsp chipotle peppers in adobo
• 1/4 cup lime juice
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups corn kernels, fresh or frozen (thawed)
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 medium jalapeño, seeded and minced (optional)
• 2 tbsp lime juice
• pinch pinch salt
• 12 count flour or corn tortillas
• 1 large avocado, sliced or diced
• 1/2 cup sour cream or crema

How to make Chipotle-Lime Skirt Steak Tacos with Corn Salsa

1. Trim any excess fat from the 1.5 lbs skirt steak and cut it into 3-4 inch sections against the grain, which makes it easier to handle.
2. In a medium bowl, combine the 2 tbsp chipotle peppers in adobo, 1/4 cup lime juice, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper to create the marinade.
3. Add the steak pieces to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
4. While the steak marinates, prepare the corn salsa: In a separate bowl, combine the 2 cups corn kernels, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 1 seeded and minced jalapeño (if using), 2 tbsp lime juice, and a pinch of salt. Mix well and set aside.
5. Preheat a grill or a heavy-bottomed cast iron skillet over medium-high heat until very hot, about 5-7 minutes. Lightly oil the grates or skillet.
6. Remove the steak from the marinade, allowing any excess to drip off. Sear the skirt steak for 2-4 minutes per side for medium-rare, or until it reaches your desired doneness (internal temperature of 130-135°F for medium-rare).
7. Transfer the cooked steak to a cutting board and tent loosely with foil. Let it rest for 5-10 minutes to allow the juices to redistribute, ensuring a tender steak.
8. While the steak rests, warm the 12 flour or corn tortillas by wrapping them in foil and placing them on the grill for a few minutes, or heating them in a dry skillet over medium heat for 30 seconds per side until pliable.
9. Slice the rested steak thinly against the grain into bite-sized pieces for tacos.
10. Assemble the tacos: Place a generous portion of sliced steak into each warm tortilla, then top with a spoonful of the fresh corn salsa, a few slices or diced pieces of the 1 large avocado, and a dollop of 1/2 cup sour cream or crema. Serve immediately.

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.