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Mexican Grilled Skirt Steak Tacos

Mexican Grilled Skirt Steak Tacos

By Traeger Kitchen

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.

Prep Time

15 Min

Cook Time

10 Min

Pellets

Hickory

Ingredients

Number of People Serving

6

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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

Step

  • 1

    When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.

    500 ˚F / 260 ˚C

  • 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.)

  • 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.

    500 ˚F / 260 ˚C

    00:10

  • 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!

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