Main Dishesbellyfull
Baja Steak Tacos
These Baja Steak Tacos are loaded with tender grilled skirt steak marinated in a zippy, slightly spicy marinade and topped with cotija cheese, radishes, and bright fresh cilantro. Your taste buds will thank you for this one!
👥 15 Servings⏱️ Prep & Cook: 2h⏳ Prep: 10 min🔥 Cook: 10 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- blender
- cutting board
📝 Preparation Steps
1
Place the oil, lime juice, Chile peppers, garlic, brown sugar, cumin, salt, and pepper in a blender and pulse until smooth (I use my mini Ninja for this.) Transfer to a resealable plastic bag and add the steak. Toss to coat and chill in the fridge from 1 to ⏱️ 4 hours.
garlic (, roughly chopped)2 clovesbrown sugar2 tablespoonscumin1 teaspoon
2
Let steak sit out on the counter for ⏱️ 30 minutes and preheat a grill to high.
3
Remove steak from the marinade, shaking off any excess. Lightly oil the grill grates and grill the steak for about ⏱️ 5 minutes, then flip and grill on the other side for 1 to ⏱️ 3 minutes, until nicely charred. Transfer to a cutting board and let rest for ⏱️ 10 minutes, then thinly slice against the grain.
4
Warm tortillas on the grill, then fill with the steak and a spoonful of salsa verde. Top with sliced radishes, cotija cheese, and fresh chopped cilantro.
salsa verde1 cup
Nutrition Facts
calories
179 kcal
fat Content
9 g
serving Size
1 taco
fiber Content
1 g
sugar Content
3 g
sodium Content
464 mg
protein Content
15 g
trans Fat Content
0.2 g
cholesterol Content
44 mg
carbohydrate Content
9 g
saturated Fat Content
3 g
unsaturated Fat Content
5 g
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