2 garlic cloves, minced
1/4 cup lime juice
1/4 cup olive oil
1 teaspoon salt
3/4 teaspoon chili powder
1 pound skirt steak, cut into 1/4s
8 corn tortillas
1 avocado, cubed
shredded cheddar cheese
optional: thick red onion slices, about 1/2 inch thick, keeping layers intact
optional: salsa, sour cream, chopped cilantro
- Whisk together the garlic, lime juice, oil, salt, pepper, and chili powder in a resealable bag or bowl. Add steak and toss to coat. Coat both sides of the onion slices with marinade and let sit on top of meat. Marinate about 30 minutes at room temperature.
- Heat a grill to medium high. Remove steak from marinade and cook 2-3 minutes per side, or until your desired doneness. Cook the onion, without disturbing on one side for 3 minutes. Flip, keeping layers intact, and cook on the other side a few minutes. Let steak rest a couple minutes before slicing across the grain.
- Heat the tortillas in a microwave oven or over an open flame on a gas stove. Divide steak and onion rings among tortillas and top with tomatoes, avocado, and other toppings. Makes 8 tacos.