Grilled Chili-Lime Skirt Steak Tacos with Crunchy Winter Cabbage Slaw & Avocado
Fast, restaurant-y tacos with real depth: skirt steak gets a chili-lime sear on the grill (or grill pan), then you pile it into warm tortillas with a crunchy lime-cabbage slaw and creamy avocado. Bright, winter-friendly, and not remotely like last week’s pork + gravy vibe.
Back to full listIngredients
- Beef Choice Skirt Steak ~12 oz skirt steak (feeds 2 in tacos) $13.99/lb
- Organic Green Cabbage ~8 oz (about 3 packed cups), thinly sliced $1.69/lb
- Simple Truth Organic® Fresh Avocados Bag (4 ct) or Fresh Organic Large Ripe Avocado 1 avocado, sliced $4.99/4 ct or $3.50 each
- Organic Jumbo Red Onion 1/4 red onion, very thinly sliced $1.59/lb
- Organic Garlic Bulbs (3 ct) 1 clove, finely grated/minced $1.99
- Organic Jalapeño Peppers 1 small jalapeño, thinly sliced (optional)
- Limes 2 limes (1 for steak, 1 for slaw)
- Olive oil 2 tbsp (divided)
- Chili powder 1 1/2 tsp
- Ground cumin 1 tsp
- Kosher salt 1 tsp (divided) + more to taste
- Black pepper 1/2 tsp
- Honey or sugar 1 tsp (for slaw balance)
- Corn or flour tortillas 8 small tortillas
- Optional: Fresh Made Mango Pico de Gallo Salsa 1/2 cup for topping (optional but great) $5.99/14 oz
Instructions
- Prep the grill: heat grill (or grill pan) to medium-high. Clean and oil grates.
- Prep the slaw: in a bowl combine ~3 packed cups thin-sliced green cabbage (~8 oz), 1/4 thin-sliced red onion, optional sliced jalapeño, juice of 1 lime, 1 tbsp olive oil, 1 tsp honey (or sugar), 1/2 tsp kosher salt, and a few grinds of black pepper. Toss well and let sit while you cook.
- Season the steak: pat dry ~12 oz skirt steak. Rub with 1 tbsp olive oil, 1 1/2 tsp chili powder, 1 tsp cumin, 1/2 tsp kosher salt, 1/2 tsp black pepper, 1 minced/grated garlic clove, and the zest + juice of 1 lime.
- Grill: grill skirt steak 2–4 minutes per side (depending on thickness) for medium-rare to medium. Target ~130–135°F for medium-rare, ~140–145°F for medium.
- Rest and slice: rest steak 5–8 minutes. Slice very thinly against the grain (this is key for tenderness).
- Warm tortillas: warm 8 small tortillas on the grill or in a dry skillet for 15–30 seconds per side; keep wrapped in a towel.
- Assemble: fill tortillas with sliced steak, a big pinch of lime-cabbage slaw, and sliced avocado. Add 1/2 cup mango pico de gallo if using, plus extra lime to taste.
Health notes: ~650–850 kcal per serving (depends on tortillas and avocado). Healthiness: Good protein + lots of crunchy veg; keep calories down by using 1/2 avocado total and smaller tortillas.
Drink pairing: Wine: choose high-acid reds or crisp, saline whites that love lime and chili. Local bottle ideas (WA): A to Z Wineworks (OR, common in WA) Pinot Noir works; for WA, try a Columbia Valley Cabernet Franc or a dry Washington Riesling. Non-wine: a classic lager or a margarita-style spritz.