Skirt Steak Tacos with Spicy Sour Cream

By kimvess

Ingredients

• 1/2 cup sour cream
• 1/4 tsp. ground chipotle chile
• Kosher salt
• 1 Tbs. extra-virgin olive oil
• 1 tsp. ground cumin
• Freshly ground pepper
• 1 lb. skirt steak (3/4 inch thick)
• Eight 6-inch flour or corn tortillas
• 1/4 small head iceberg lettuce, shredded (2 cups)
• 2 medium ripe tomatoes (8 oz. each), cored and chopped (2 cups)
• 1 medium ripe avocado, pitted, peeled, and sliced 1/4 inch thick
• 1/3 cup chopped red onion

Details

Servings 1
Adapted from finecooking.com

Preparation

Step 1

Prepare a medium-hot charcoal or gas grill fire. Combine the sour cream, chipotle, and 1/4 tsp. salt in a small bowl. Set aside at room temperature to let the flavors meld.

In a small bowl, mix the olive oil, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper. Rub this mixture on all sides of the steak. Grill the steak, covered, flipping once, until medium rare, 3 to 4 minutes per side. Transfer the steak to a large plate to rest for at least 5 minutes.

Meanwhile, warm the tortillas on the grill for about 30 seconds per side. Slice the steak across the grain into 1/4-inch-thick slices. Fill each tortilla with some of the steak, lettuce, tomato, avocado, and onion. Drizzle with the sauce and serve.