Ingredients:
- HHF 1 lb skirt steak
- 2 tbsp olive oil
- Juice of 2 limes
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Corn tortillas
- Toppings: chopped cilantro, diced onion, avocado slices, salsa
- Bell peppers (optional)
Instructions:
- Marinate skirt steak in olive oil, lime juice, cumin, chili powder, salt, and pepper for 30 minutes.
- In a tin foil boat, marinate sliced bell peppers as well in olive oil salt, and pepper and add to grill (optional).
- Grill skirt steak over high heat for 3-6 minutes per side or until internal temp reaches around 140-150 degrees (red in the middle).
- Let rest for 5 minutes, then slice thinly.
- Serve in warmed tortillas with desired toppings.
Nutritional Value (Per Serving, 2 tacos):
- Calories: 430
- Protein: 34g
- Fat: 22g
- Carbohydrates: 26g
- Fiber: 5g