Mexican Grilled Skirt Steak Tacos

Traeger Kitchen


Mexican Grilled Skirt Steak Tacos

 (0)

Prep Time

15 Minutes

Cook Time

10 Minutes

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Hickory

If you can't find any fish in your sea, fill tacos with meaty steak. This Traeger recipe is deliciously carnivorous--carne asada tacos smoked to flavorful perfection make a fiesta.

Ingredients

How many people are you serving?

6

Units of Measurement:

main
  • 1 Cup sour cream

  • 9 Whole lime wedge, juiced

  • 2 1/2 Pound skirt steak, trimmed

  • 2 Tablespoon Traeger Cajun Rub

  • 12 Whole Corn or Flour Tortillas, 6", warmed

  • 1 Medium red onion, thinly sliced

  • 1 Cup Shredded Mexican Cheese

  • 1/4 Cup minced cilantro leaves

Steps

  • 1

    When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill500 ˚F
  • 2

    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.)
    Ingredients
    • 1 Cup sour cream

    • 3 Whole lime wedge, juiced

  • 3

    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.
    Grill Icon
    Grill500 ˚F
    Ingredients
    • 2 1/2 Pound skirt steak, trimmed

    • 6 Whole lime wedge, juiced

    • 2 Tablespoon Traeger Cajun Rub

  • 4

    Transfer to a cutting board and let rest for 2 minutes. Slice across the grain into 1/2” slices. Serve on warmed tortillas with the onion, cheese, cilantro, and lime sour cream. Enjoy!
    Ingredients
    • 12 Whole Corn or Flour Tortillas, 6", warmed

    • 1 Medium red onion, thinly sliced

    • 1 Cup Shredded Mexican Cheese

    • 1/4 Cup minced cilantro leaves

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