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Epicurious

Steak and Jalapeño Tacos

By Julian Medina

3.8

(4)

Image may contain Taco Food and Hot Dog
Steak and Jalapeño TacosRaymond Hom

Recipe information

  • Yield

    Makes 12 tacos

Ingredients

1 lb skirt steak
1 teaspoon chili powder
1 tablespoon olive oil
4 jalapeño peppers, stemmed, seeded and sliced lengthwise
2 red onions, thinly sliced
2 tablespoon Worcestershire sauce
1 tablespoon lemon juice
2 teaspoons kosher salt
12 corn tortillas
1/4 cup cilantro leaves
1 avocado, diced
Lime wedges

Preparation

  1. Heat broiler. Rub steak with chili powder and season with salt; set aside. In a pan over medium heat, heat oil; cook jalapeño and half the onion,stirring frequently, until soft, 8 to 10 minutes. Remove from heat and cool to room temperature; transfer to a blender or food processor and process with Worcestershire, lemon juice and 2 teaspoons salt until just blended. On a broiler pan, broil steak, flipping once, to desired doneness, about 5 minutes for medium-rare. Transfer steak to a cutting board, let rest for 3 minutes and cut into 1-inch strips. Divide steak among tortillas and top each with 1 tbsp jalapeño sauce, plus remaining onion, cilantro and avocado. Serve with lime wedges.

Nutrition Per Serving

317 calories per 2 tacos
17 g fat (5 g saturated)
24 g carbs
5 g fiber
19 g protein
#### Nutritional analysis provided by Self
##### Serving size: 2 tacos
TagsTacoSteakBeefMeatJalapeñoChileVegetableRed OnionOnionRoot VegetableCilantroHerbs & SpicesAvocadoMainLunchDinnerDairy FreeQuickWeeknight MealsBroil
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