Southwestern Steak Tacos with Avocado Crema

Name: Southwestern Steak Tacos with Avocado Crema
Ingredients: 1 small, ripe avocado; ½ cup sour cream; 1 tablespoon fresh lime juice; 1 small onion, diced; 1 pack corn tortillas; 1 bunch fresh cilantro, finely chopped.

If grilling outside, you’ll definitely want to make some grilled corn to go alongside these tacos. Milwaukee Iron is great for making homemade Mexican street corn.

Yield: 4 servings

Ingredients

1 small, ripe avocado
½ cup sour cream
1 tablespoon fresh lime juice
1 small onion, diced
1 pack corn tortillas
1 bunch fresh cilantro, finely chopped.

Preparation Instructions:

Coat steak liberally with Milwaukee Iron Seasoning and let sit at room temperature 1 hour.

In a separate mixing bowl, mash avocado into a puree and combine with sour cream and lime juice. Store avocado crema in fridge until ready to serve.

Grill skirt steaks to desired temperature and let rest for 5-10 minutes. Slice steak with the grain into three smaller pieces before slicing once more against the grain into bite size pieces.

More About This Recipe

An important tip for slicing skirt steak is to cut them into a few smaller pieces before slicing against the grain. This makes the typically chewy cut melt in your mouth. The meat is more tender when it’s cut this way because you have already sliced through the muscle fibers, saving your canines the work.