Mexican Skirt Steak Tacos
2-1/2 pounds skirt steak or flap meat, trimmed
3 limes, each sliced into 6 wedges
1 cup(s) sour cream or Mexican crema
2 tablespoons Traeger Cajun Rub or your favorite taco seasoning
12 6-inch flour or corn tortillas, warmed
1 medium red onion, sliced into thin slivers, for serving
1 cup thinly shredded Mexican-blend cheese, for serving
1/4 cup(s) minced cilantro or parsley, for serving
Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (High) and preheat, lid closed, for 10 to 15 minutes
In a small mixing bowl, combine the sour cream with the juice from 3 lime wedges. Set aside. (Cover and refrigerate if not using soon.)
Lay the steak on a rimmed baking sheet. Squeeze the juice from 6 lime wedges onto both sides of the skirt steaks. Sprinkle the steaks evenly with the Traeger Cajun Rub.Grill, turning once, for 4 to 5 minutes per side, or until the steak is done to your liking. Transfer to a cutting board and let rest for 2 minutes. Slice across the grain into 1/2-inch slices. Serve on warmed tortillas with the onion, cheese, cilantro, and lime sour cream.
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