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spicy thai marinated skirt steak tacos with avocado


  • Author: Nyssa Tanner
  • Prep Time: 20 min + marinating time
  • Cook Time: 20 min
  • Total Time: -25493054.6 minute
  • Yield: 8 - 10 tacos

Description

Spicy thai marinated skirt steak tacos and avocado are a super bold and umami packed paleo friendly taco that are super versatile and easy to make!


Ingredients

for the steak and marinade

  • 1.5 lb grass fed skirt steak (for me this took 2 separate pieces about equal in size)
  • 1 tbsp yellow curry paste
  • juice of one lime 
  • 1 tbsp fish sauce 
  • 3 cloves of garlic, grated or pressed
  • 2 tbsp coconut sugar 
  • 1/2 tsp salt 
  • 1/4 tsp black pepper 
  • 1 1/2 tbsp high heat fat for searing steak (I used avocado oil)

for taco assembly

  • 1 small jalepeño, thinly sliced
  • 3 green onions, thinly sliced
  • 3 tbsp cilantro, chopped 
  • 5 radishes, thinly sliced
  • 1/4 cup sliced red onion
  • juice of half a lime 
  • salt to taste
  • avocado
  • lettuce cups OR grain free tortillas


Instructions

  1. Whisk together curry paste, lime juice, fish sauce, grated garlic, coconut sugar, salt and black pepper. Add steak and turn to coat. Marinate in the refrigerator for at least 2 hours, but up to 8. 

  2. Pat steak dry with a paper towel and heat a large skillet to medium high. Add 1 1/2 tbsp avocado oil, ghee or lard to the pan and cook steaks one at a time, flipping, until nicely charred on both sides but not cooked all the way through. If you have a meat press, now is the time to use it. The steaks will brown fairly quickly because of the sugar in the marinade, so make sure to flip them regularly. Remove first steak to a plate, sprinkle with a little salt, flip, salt the other side and repeat the whole process with the second steak. 

  3. Set steaks aside to rest and prep ingredients for tacos. Do not throw away the liquid that is released on the plate from the steaks! You’ll use this later. 

  4. Slice steaks in half lengthwise so that you have four equal sized pieces about 3 inches long. Slice each piece into 1/4 inch thick strips across the grain and add to a bowl. Add sliced jalepeno, green onions, cilantro, radishes, juice of half a lime and whatever cooking liquid has been released from steaks on the plate they were resting on. Toss and season to taste with salt if necessary. 

  5. Serve with grain free tortillas or lettuce cups, and any desired add ins – avocado, cauliflower rice, beans or some salsa.