Grill flames give hot peppers delectable smokiness. Find queso fresco at Mexican markets or in the Latin cheese section of large supermarkets.
1 1/2 pounds skirt steak, cut into 3-inch pieces
3/4 cup fresh lime juice (about 10 limes)
1 teaspoon salt, divided
2 poblano chiles
1 serrano chile
1 small onion, cut horizontally into 1/2-inch-thick slices
1 small tomato
2 ounces queso fresco, cut into 4 slabs
1 tablespoon extra-virgin olive oil
2 teaspoons minced garlic
12 (6-inch) corn tortillas
1 ripe peeled avocado, sliced
1 jalapeño pepper, thinly sliced
6 lime wedges
How to Make It
Preheat grill to high heat.
Combine steak and juice in a large zip-top bag; let stand 30 minutes, turning occasionally. Remove steak from marinade; discard marinade. Sprinkle steak with 1/2 teaspoon salt. Lightly coat grill rack with cooking spray. Place chiles on grill rack; grill 12 minutes or until charred on all sides, turning occasionally. Wrap chiles in foil; let stand 10 minutes. Place onion slices on grill; grill 10 minutes, turning once. Place tomato on grill; grill 6 minutes or until softened. Place steak on grill; grill 3 minutes on each side ?or until desired degree of doneness. Lightly coat cheese with cooking spray. Add cheese to grill; grill 1 minute on each side or until browned.
Peel, seed, and chop grilled chiles; place in a medium bowl. Chop onion and tomato; add to chiles. Stir in remaining 1/2 teaspoon salt, olive oil, and minced garlic. Cut steak across the grain into thin slices.
Warm tortillas according to package directions. Divide steak, onion mixture, cheese, avocado, and jalapeño among tortillas. Serve with lime wedges.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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