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The Simple Skillet | Skirt Steak Tacos



Skirt Steak Tacos

Serves: 4

Prep Time: 15 minutes

Cooking Time: 15 minutes

Difficulty: Easy


Skirt steak is high in fat, so look try using low fat tortillas, and skipping the sour cream and or cheese to lower the fat in this recipe. These are best cooked on an outdoor grill, but you can use an indoor grill pan or skillet. Makes one large taco per person. You can lower the calories and carbs by using a lettuce leaf instead of a tortilla.


1 pound skirt steak, lean

4 tortillas, flour or other 8 inch

4 cups coleslaw mix (shredded carrots and cabbage)

3 tomato(es), medium, chopped

1/2 avocado(s), Haas or any, mashed

1/4 onion(s), red, chopped

1/2 cup salsa, fresh, low sodium, refrigerator section, or pico de gallo

1/4 cup sour cream, low fat or light

2 lime(s), juice only

1 teaspoon cumin, ground

1/2 teaspoon chili powder

1 teaspoon garlic powder

2 teaspoons brown sugar, light

1/2 teaspoon salt

1/4 teaspoon pepper, black, ground

1 tablespoon olive oil

1/2 cup cheese, jack, reduced fat, grated


Remove the visual fat and membrane from the skirt steak and cut into about 5 inch long pieces for easier marinating and grilling. To make the marinade mix cumin, brown sugar, chili powder, garlic powder, salt and pepper in a small bowl. Add lime juice and olive oil. Mix well. Place the steak in a gallon size zip lock bag. Pour the marinade in with the steak and seal the bag. Mix well. Allow the steak to marinate for 15 minutes on the counter, and up to 24 hours in the refrigerator. Meanwhile, mash the avocado with 1/4 cup of salsa to make guacamole. Place in a small bowl for serving. Place chopped tomatoes, chopped onions, cabbage, cilantro, sour cream and grated cheese in separate small bowls for serving. Preheat grill to medium high. Cook steak for 3 to 4 minutes per side. Allow steak to rest for 5 minutes before cutting. Cut into thin strips at an angle, and then into bite size pieces. Lower the heat on the grill and heat tortillas for about 30 each, careful not to burn them. Place tortillas on plates, divide the steak among the 4 plates and pass the toppings at the table.


Per Serving About: 540 calories, 25 g fat, 8 g saturated fat, 0 g trans fat, 35 g protein, 48 g carbohydrates, 8 g dietary fiber, 980 mg sodium