Description
Bold Smoky Tacos with Zesty Aji Verde Kick combine smoky, spiced grilled skirt steak with a vibrant avocado-based aji verde sauce, fresh shredded cabbage, and tangy lime for a flavorful Mexican-inspired main course that’s quick and easy to prepare.
Ingredients
Scale
For the Steak and Tacos
- 1 pound smoked paprika and chipotle seasoned beef skirt steak
- 8 small corn tortillas
- 1 cup shredded red cabbage
- 1/2 cup diced red onion
- 1/2 cup fresh cilantro leaves
- Lime wedges for serving
For the Aji Verde Sauce
- 1 ripe avocado
- 2 cloves garlic
- 1 jalapeño (seeded)
- 1/4 cup fresh lime juice
- 1/2 cup packed fresh parsley
- 1/4 cup packed fresh cilantro
- 1/4 cup Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Prepare the Aji Verde Sauce: In a blender or food processor, combine the ripe avocado, garlic cloves, seeded jalapeño, fresh lime juice, fresh parsley, fresh cilantro, Greek yogurt, olive oil, ground cumin, and smoked paprika. Blend until smooth, then season with salt and pepper to taste. Set the sauce aside for later use.
- Cook the Steak: Heat a grill or cast-iron pan over high heat. Cook the seasoned beef skirt steak for about 3 to 4 minutes per side until the exterior is nicely charred and the steak reaches medium-rare doneness. Remove the steak and let it rest for 5 minutes to retain juices.
- Slice the Steak: After resting, slice the steak thinly against the grain to ensure tenderness and optimal texture for the tacos.
- Warm the Tortillas: Briefly warm the corn tortillas on the grill or in a dry skillet until pliable and slightly toasted, which enhances their flavor and makes them easier to fold.
- Assemble the Tacos: Lay out the warmed tortillas and layer each with shredded red cabbage, sliced skirt steak, diced red onion, and a generous drizzle of the prepared zesty aji verde sauce. Garnish with fresh cilantro leaves for added color and freshness.
- Serve: Serve the tacos immediately with lime wedges on the side to add an extra burst of brightness with a squeeze of fresh lime juice.
Notes
- For a spicier kick, leave the seeds in the jalapeño or add a splash of your favorite hot sauce to the aji verde sauce.
- Substitute the beef skirt steak with grilled chicken or portobello mushrooms for a vegetarian variation.
- If you prefer, small flour tortillas can be used instead of corn tortillas.
- Make the aji verde sauce ahead of time to allow the flavors to meld or serve it on the side as a dipping sauce.
