Moroccan Spiced Skirt Steak Tacos

I figured it was only fair to my meat lovers to post what I made for dinner tonight. Red meat is sometimes seen as an unhealthy choice, but it doesn’t have to be. This meal uses lean beef which fills you up quickly and provides less than 10g of fat (mostly the “good for you” monounsaturated fat) and 25g of protein in a 3 oz serving!


Moroccan Spiced Skirt Steak Tacos
Serves 6-8
2 cloves garlic, minced
1 1/2 teaspoons salt
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/4 cup fresh Italian parsley, chopped
1/2 lemon, juiced
2 tablespoons olive oil
2 lb. skirt steak, cleaned and trimmed
2 yellow onions, sliced thin
1 each green, yellow and red pepper, sliced thin
1 jalapeño, sliced
2 (4 oz) cans diced green chiles
2 tablespoons nonfat plain Greek yogurt
2 avocados, peeled and sliced
Extra lemon slices for serving
12 (6 inch) corn tortillas
1. Combine marinade ingredients in a shallow tupperware container (could also use a 13×9 baking dish).
2. Add the skirt steak and cover with the marinade. Refrigerate 4-6 hours.
3. Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the onion, peppers and jalapeño and saute until soft, 3-5 minutes. Season with salt and pepper. Add green chiles and Greek yogurt and remove from heat.

4. Grill the steak 5 minutes on each side and allow to rest for 10-15 minutes before slicing.

5. Dice the avocado and squeeze lemon over. Microwave corn tortillas for 30 seconds. Assemble tacos and serve.
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