Tex-Mex Street Food Fiesta

Allergens

Soy, Dairy (in smoky crema)

Ingredients

• 1 lb beef skirt steak 1 cup chopped cilantro 1 large red onion, thinly sliced 4 cups shredded iceberg lettuce 1 cup pico de gallo 2 avocados, diced 1/2 cup crumbled queso fresco 1 lime, cut into wedges 2 tbsp vegetable oil Salt and pepper, to taste Tortilla chips For the marinade: 1/4 cup soy sauce 1/4 cup olive oil 3 tbsp lime juice 2 cloves garlic, minced 1 tsp ground cumin 1 tsp chili powder 1/2 tsp paprika Salt and pepper, to taste For the smoky crema: 1 cup sour cream 1/4 cup crumbled queso fresco 2 tbsp lime juice 1 tsp smoked paprika Salt and pepper, to taste

Instructions

1. Combine all marinade ingredients in a bowl and mix well. Add the beef skirt steak and let it marinate for at least 30 minutes or up to overnight in the refrigerator.
2. Preheat a grill or grill pan over medium high heat. Remove the steak from the marinade, letting excess liquid drip off. Season with salt and pepper to taste, then grill the steak for 4 5 minutes per side, or until desired doneness is reached. Let it rest for a few minutes before thinly slicing against the grain.
3. While the steak rests, prepare the smoky crema by combining all ingredients in a bowl and mixing well. Set aside.
4. Assemble the Tex Mex Street Food Fiesta by layering grilled beef slices, cilantro, red onion, shredded lettuce, pico de gallo, avocado, and crumbled queso fresco in a stacked fashion on each plate. Drizzle with smoky crema and serve with lime wedges and tortilla chips on the side.

Chef’s Insight

To add extra flavor and texture, sprinkle a little chili powder on top of the stack before serving.

Notes

Feel free to customize this recipe with your favorite Tex-Mex toppings and condiments.