- Difficulty3/5
- Prep time15 mins
- Cook time10 mins
- Serves6 - 8
- HardwoodHickory
If you can't find any fish in your sea, fill tacos with meaty steak. This Traeger recipe is deliciously carnivorous, carne asada tacos smoked to flavorful perfection make a fiesta.
- 3 Limes, Each Sliced into 6 Wedges
- 1 cup Sour Cream or Mexican Crema
- 2-1/2 lb. Skirt Steak, Trimmed
- 2 Tbsp. Traeger Cajun Rub, or Your Favorite Taco Seasoning
- 12 6 inch Flour or Corn Tortillas, Warmed
- 1, for serving Medium Red Onion, Sliced into Thin Slivers
- 1 cup, for serving Thinly Shredded Mexican-Blend Cheese
- 1/4 cup, for serving Cilantro, or Parsley, Minced, for Serving
- 3 Limes, Each Sliced into 6 Wedges
- 1 cup Sour Cream or Mexican Crema
- 2-1/2 lb. Skirt Steak, Trimmed
- 2 Tbsp. Traeger Cajun Rub, or Your Favorite Taco Seasoning
- 12 6 inch Flour or Corn Tortillas, Warmed
- 1, for serving Medium Red Onion, Sliced into Thin Slivers
- 1 cup, for serving Thinly Shredded Mexican-Blend Cheese
- 1/4 cup, for serving Cilantro, or Parsley, Minced, for Serving
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450F and preheat, lid closed, for 10 to 15 minutes.
In a small mixing bowl, combine the sour cream with the juice from 3 lime wedges. Set aside. (Cover and refrigerate if not using soon.)
Lay the steak on a rimmed baking sheet. Squeeze the juice from 6 lime wedges onto both sides of the skirt steaks. Sprinkle the steaks evenly with the Traeger Cajun Rub. Grill, turning once, for 4 to 5 minutes per side, or until the steak is done to your liking.
Transfer to a cutting board and let rest for 2 minutes. Slice across the grain into 1/2-inch slices. Serve on warmed tortillas with the onion, cheese, cilantro, and lime sour cream.
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