(2 tacos each)
You can substitute with flank steak.
Ingredients:2 pounds skirt steak, trimmed of excess fat
salt and freshly ground black pepper
2 teaspoons cooking oil
2 cups loosely packed shredded lettuce
2 tomatoes, diced
2 tablespoons finely minced cilantro
1-2 avocado, pitted and sliced
1 cup crumbled queso fresco (or other shredded cheese of your choice)
1 lime, cut into wedges
8 flour or corn tortillas
1. Season the skirt steak with salt and pepper on both sides. Heat a skillet or grill pan over high heat. When hot, swirl in the cooking oil. Add the skirt steak to the pan and sear for 2-3 minutes each side. If the skirt steak is very thin (about 1/2 inch thick), it should be medium-rare at this point. If the skirt steak is thicker, turn the heat to medium and cover to cook for an additional 2-3 minutes.
2. Let the meat rest for 5 minutes before slicing. Slice the skirt steak across the grain into very thin ribbons.
3. Assemble tacos by layering steak, lettuce, diced tomatoes, cilantro and avocado slices. Top with cheese and serve with lime wedges.