Steak Soft Tacos

Debbie Martell November 11, 2009

Ingredients

• 1 cup lime juice
• 2 lbs skirt steak
• 2 tbsp chile powder
• 2 tbsp ground cumin
• 2 tbsp ground coriander
• 1/2 tsp Kosher salt
• 1/2 tsp pepper
• 6 cloves garlic, minced
• 1 bag frozen corn
• 8 high-fiber tortillas
• 2 cups arugula
• 16 tbsp cilantro, chopped
• 16 tbsp tomato, chopped
• 16 tbsp avocado, diced
• 8 tbsp jalapeno, sliced
• 8 lime wedges
• 2 cups onions, chopped

Preparation

1. Combine 1 cup of lime juice and 2 pounds of skirt steak in a large zip-top plastic bag.
2. Marinate in refrigerator for 1 hour, turning bag occasionally. 
3. Preheat grill to medium.
4. Remove steak from bag, discard the marinade. 
5. Combine 2 tablespoons of ground cumin with 2 tablespoons of ground coriander, 1/2 teaspoon of Kosher salt, 1/2 teaspoon of pepper, and 6 minced garlic cloves.
6. Place steak on a grill rack coated with cooking spray. 
7. Grill 8 minutes per side.
8. Place on a cutting board, and cover loosely with foil.
9. Let stand 5 minutes, cut steak diagonally across the grain into thin slices.
10. Heat up frozen corn.
11. Heat tortillas according to package directions. 
12. Divide steak evenly among the 8 high-fiber tortillas.
13. Top each tortilla with 1/4 cup of corn, 1/4 cup of chopped onion, 2 tablespoons of chopped cilantro, 2 tablespoons of chopped tomato, 2 tablespoons of diced avocado, and 1 tablespoon of sliced jalapeno.
14. Fold tortillas in half, and serve with 8 lime wedges.

Tags: Food, Dinner, Cooking, Recipes

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