Chipotle Skirt Steak Tacos

Name: Chipotle Skirt Steak Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 4 ounce skirt steak; 1 teaspoon chipotle chili powder; 0.5 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 1 tablespoon lime juice; 1 tablespoon olive oil; 2 corn tortillas (6-inch); 0.25 cup black beans (rinsed and drained); 0.25 cup frozen corn (thawed); 1 tablespoon red onion (chopped); 1 tablespoon fresh cilantro (chopped); 0.5 tablespoon cotija cheese (crumbled); 0.5 teaspoon salt

Quick-seared skirt steak marinated in smoky chipotle spices, served in warm tortillas with a vibrant corn and black bean salsa.

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 1
Cuisine: Mexican
Difficulty: Easy
Cost: $5.64/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein
High-Fiber

Ingredients

4 ounce skirt steak
1 teaspoon chipotle chili powder
0.5 teaspoon ground cumin
0.5 teaspoon smoked paprika
1 tablespoon lime juice
1 tablespoon olive oil
2 corn tortillas (6-inch)
0.25 cup black beans (rinsed and drained)
0.25 cup frozen corn (thawed)
1 tablespoon red onion (chopped)
1 tablespoon fresh cilantro (chopped)
0.5 tablespoon cotija cheese (crumbled)
0.5 teaspoon salt

Instructions

Pat skirt steak dry. In a small bowl, combine chipotle chili powder, ground cumin, smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Rub seasoning mixture onto both sides of the skirt steak.
In a medium bowl, combine black beans, frozen corn, chopped red onion, and 1/2 tablespoon chopped fresh cilantro. Stir in 1/2 tablespoon lime juice and a pinch of salt. Set aside to let flavors meld.
Heat olive oil in a large skillet or cast iron pan over medium-high heat until shimmering. Add the seasoned skirt steak and cook for 3-4 minutes per side for medium-rare, or longer to desired doneness. Remove steak from skillet, transfer to a cutting board, and let rest for 5 minutes.
While steak rests, warm the corn tortillas. You can do this in a dry skillet over medium heat for 30 seconds per side, in the microwave, or wrapped in foil in the oven.
Slice the steak against the grain into thin strips. Assemble tacos by placing steak in warm tortillas, topping with corn and black bean salsa, remaining chopped fresh cilantro, and crumbled cotija cheese, if using.

Notes

For extra spice, add a pinch of cayenne pepper to the steak seasoning. Resting the steak is crucial for tenderness.

Nutrition (per serving)

Calories: 490
Protein: 34 g
Carbohydrates: 40 g
Fat: 20 g
Fiber: 8 g
Sodium: 800 mg
Saturated Fat: 7 g
Sugar: 3 g
Cholesterol: 70 mg