Name: Chile-Spiced Skirt Steak Tacos
Yield: 1
Ingredients: 2 tsp. sweet paprika -; 1 tsp. ancho chile powder -; 1 tsp. garlic powder -; 1 tsp. onion powder -; 1 tsp. light brown sugar -; 1/2 tsp. chipotle chile powder -; 1/4 tsp. ground cumin -; 1/4 tsp. ground coriander -; 1 tsp. salt -; 1/4 tsp. Freshly ground pepper -; 1/4 c. fresh lime juice -; 2 tbsp. fresh lime juice -; 1 tbsp. vegetable oil -; 1 1/2 lb. skirt steak -; 12 corn tortillas -; Pico de gallo -; Avocado Salsa -; Shredded cabbage -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Chile-Spiced Skirt Steak Tacos

1. 2 tsp. sweet paprika -

2. 1 tsp. ancho chile powder -

3. 1 tsp. garlic powder -

4. 1 tsp. onion powder -

5. 1 tsp. light brown sugar -

6. 1/2 tsp. chipotle chile powder -

7. 1/4 tsp. ground cumin -

8. 1/4 tsp. ground coriander -

9. 1 tsp. salt -

10. 1/4 tsp. Freshly ground pepper -

11. 1/4 c. fresh lime juice -

12. 2 tbsp. fresh lime juice -

13. 1 tbsp. vegetable oil -

14. 1 1/2 lb. skirt steak -

15. 12 corn tortillas -

16. Pico de gallo -

17. Avocado Salsa -

18. Shredded cabbage -

How to cook deliciously - Chile-Spiced Skirt Steak Tacos

1. Stage

In a large resealable plastic bag, combine the paprika, ancho powder, garlic powder, onion powder, sugar, chipotle, cumin, coriander, salt, and pepper. Add the lime juice and oil and shake the bag to blend. Add the steak and seal the bag. Let the steak stand at room temperature for 2 hours.

2. Stage

Light a grill or preheat a grill pan. Grill the steak over moderately high heat, turning twice, until lightly charred on the outside and medium-rare within, about 10 minutes. Transfer the steak to a work surface and let rest for 10 minutes. Thinly slice the steak and serve with tortillas, Pico de Gallo, Avocado Salsa, and cabbage.