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Category:Description
The BEST Steak Tacos ever made with a surprise ingredient for a sweet salty marinade you’ll adore. Top these tender Steak Tacos with a Radish Pineapple Salsa for one delicious finish! Guaranteed to be your favorite!
Scale
Ingredients
- 1lb. tenderized skirt steak
- 6 oz. pineapple juice
- 1/3 cup tamari (or gf soy sauce)
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
Radish Pineapple Salsa:
- 1 cup diced pineapple
- 1/2 cup diced radish
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 garlic clove, minced
- 1 tablespoon lime juice
- 1 tablespoon diced jalapeno
- salt to taste
- For the Tacos:
- 12 tortillas (corn or flour)
- 2 avocados, sliced
Instructions
- For the Steak: to a small bowl add pineapple juice, tamari, garlic cloves and smoked paprika. Whisk to combine ingredients. Add tenderized skirt steak to a large ziplock. Pour marinade over the steak. Close ziplock, mix around and refrigerate overnight.
- For the Radish Pineapple Salsa: to a medium bowl add pineapple, radish, red onion, cilantro, garlic clove, lime juice, jalapeno and salt. Using a spoon, toss to mix everything together. Set aside.
- Heat grill to medium high heat (about 375-400 degrees F), spray the grill grates with cooking spray or rub down with olive oil soaked rag.
- Place marinaded skirt steak on the grill. Grill each side for 3-4 minutes. Until there is a slight char on the steak. (will be a little pink on the inside)
- Remove from grill and let the steak sit for 3-5 minutes to let the juices redistribute. Slice.
- Assemble tacos: to each tortilla add avocado slices, beef slices and a scoop of the pineapple salsa.
Nutrition
- Serving Size: 2 tacos
- Calories: 390
- Sugar: 8 g
- Sodium: 110 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 26 g
- Cholesterol: 0 mg
Keywords: gluten free, beef, grilling, kid friendly, paleo
