Tacos have a weekly reservation on my dinner table but I get tired of the same old meat and toppings–hooray for our Day 4 back-to-school recipe from Gina Homolka. Not only is this a new taco for me to try, it also doesn’t require all the prep of my usual condiment spread, a simplicity I’m looking for as the end of the week rolls in. The recipe below is from Skinnytaste Fast and Slow–I think you can probably see why I already love it–and is especially perfect for me right now because we are having a last gasp of summer in Seattle and this gives me an excuse to fire up the grill one more time.
*In case you missed them, here are our last three days of Skinnytaste dinner recipes
Day 1: Easiest Pasta and Broccoli
Day 2: Buttermilk Oven “Fried” Chicken
Day 3: Bangin’ Good Shrimp
Check back tomorrow for Day 5–our last of this series: Slow Cooker Lasagna Soup from Skinnytaste Fast and Slow
GRILLED CUMIN-RUBBED SKIRT STEAK TACOS with PICKLED RED ONIONS
These tacos are piled high with everything I love—grilled skirt steak, red cabbage, and avocado—but the real star is the pickled red onions. They add a zesty tang and crunchy texture, as well as a lovely splash of pink color. I usually let them marinate longer than mentioned here (I tried to keep the recipe within 30 minutes). If you have the extra time, by all means, let them marinate for a few hours.
PICKLED RED ONIONS
1 medium red onion, cut into 1?4-inch-thick slices
1 teaspoon kosher salt
Juice of 1 large lime
½ tablespoon olive oil
1 pound skirt steak, trimmed
1 teaspoon ground cumin
1 teaspoon kosher salt
Cooking spray or oil mister
8 corn tortillas
2 cups shredded red cabbage
1 small Hass avocado (4 ounces), sliced
2 radishes, thinly sliced
1 lime, cut into wedges, for serving
For the pickled red onions: Separate the rings of the onion into a medium bowl and sprinkle with ½ teaspoon of the salt. Let sit for 5 minutes. Cover the onions with 1½ cups lukewarm water and let sit 10 more minutes.
Rinse and drain the onions. Add the lime juice, oil, and remaining ½ teaspoon salt. Mix well, cover, and refrigerate for at least 15 minutes, or overnight.
For the steak: Preheat a grill to high or a grill pan over high heat.
Season the steak with the cumin and salt. Oil the grates (or grill pan) and grill the steak about 2 minutes per side for medium-rare, or to your desired doneness. Transfer to a cutting board and let rest 5 minutes before slicing.
Grill the tortillas until the edges become charred, 30 to 60 seconds per side. Put 2 tortillas on each of 4 plates. Place ¼ cup of cabbage on each and top with the steak, avocado, pickled onions, and radishes. Serve with lime wedges.
PER SERVING: 2 tacos
FAT: 17.5 g
SATURATED FAT: 5 g
CHOLESTEROL: 73 mg
CARBOHYDRATE: 33 g
FIBER: 7 g
PROTEIN: 29 g
SUGARS: 4 g
SODIUM: 534 mg
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