As I’ve mentioned previously, I’m trying to actually use the recipes in the magazines I subscribe to. A lot like sone of my favorite blogs – The Bitten Word! Ironically, both of us made the taco recipes from this May’s Food and Wine Magazine (I’m just late on the post). We both made the Skirt Taco recipe and while the Bitten Word made the chicken taco recipe – I made the fish taco recipe. Both were excellent and easy although I’m glad I had Heather and Becci on hand to help. Making the recipes at the same time was a challenge. So, warning to all the single chefs out there!
- 2 teaspoons sweet paprika
- 1 teaspoon ancho chile powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon light brown sugar
- 1/2 teaspoon chipotle chile powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup plus 2 tablespoons fresh lime juice
- 1 tablespoon vegetable oil
- 1 1/2 pounds skirt steak, cut into 5-inch strips
- 12 corn tortillas, warmed
- Pico de Gallo, Avocado Salsa and shredded cabbage, for serving
- 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.
- 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.