Make your taco night EPIC, with any of these delicious skirt steak taco recipes. Each recipe is made simple for busy weeknights and packed with flavor. Starting with these Carne Asada Tacos!
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
1/2 tablespoon cumin
1/2 tablespoon garlic powder
1/2 teaspoon salt
Pinch Cayenne pepper
4 tablespoons olive oil, divided
1–lb skirt steak, sliced into 1/2-inch slices
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 red onion, sliced
Corn Tortillas, warmed
1 lime, sliced
In a small bowl, combine cumin, garlic powder, and cayenne with 2 tablespoons of olive oil.
Pour half the marinade into a large zip bag or airtight container. Add the steak, seal, and toss to combine. Refrigerate for at least 4 hours or overnight.
Pour the remaining marinade into another zip-top bag or airtight container. Add peppers and onion, seal, and toss to combine. Refrigerate for at least 4 hours or overnight.
In a large cast-iron skillet, heat 1 tablespoon oil over medium heat. Add the steak and cook for 6 to 9 minutes, flipping all pieces to cook evenly. Transfer the steak to a plate and cover with another plate to keep warm.
Add the remaining 1 tablespoon oil to the skillet and cook the peppers and onion, frequently stirring for about 7 minutes, until fork-tender. Return the steak to the pan and stir-fry for 2 minutes to heat through.
Scoop some of the steak and veggie mixture onto each tortilla. Top with sour cream and cilantro and serve with a lime wedge.