Moroccan Spiced Skirt Steak Tacos
Serves 6-8
2 cloves garlic, minced
1 1/2 teaspoons salt
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/4 cup fresh Italian parsley, chopped
1/2 lemon, juiced
2 tablespoons olive oil
2 lb. skirt steak, cleaned and trimmed
2 yellow onions, sliced thin
1 each green, yellow and red pepper, sliced thin
1 jalapeño, sliced
2 (4 oz) cans diced green chiles
2 tablespoons nonfat plain Greek yogurt
2 avocados, peeled and sliced
Extra lemon slices for serving
12 (6 inch) corn tortillas
Method:
1. Combine marinade ingredients in a shallow tupperware container (could also use a 13x9 baking dish).
2. Add the skirt steak and cover with the marinade. Refrigerate 4-6 hours.
3. Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the onion, peppers and jalapeño and saute until soft, 3-5 minutes. Season with salt and pepper. Add green chiles and Greek yogurt and remove from heat.
4. Grill the steak 5 minutes on each side and allow to rest for 10-15 minutes before slicing.
5. Dice the avocado and squeeze lemon over. Microwave corn tortillas for 30 seconds. Assemble tacos and serve.
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