Cinco de Mayo is right around the corner, so I thought it was the perfect time to share our new favorite taco recipe! If you read this blog regularly, you already know that I am a little obsessed with “cheater” freezer cooking. Not only are these simple meals quick & easy to throw together, they save us a ton of money on groceries (and especially on eating out.) Better yet, they make our sometimes hectic weekdays SO much simpler!
These flavorful grilled steak tacos will make any weeknight feel like a party. To make them as part of a freezer cooking day, just split the meat & marinade into multiple bags, then throw it right into the freezer–no cooking required! Making it ahead of time is not necessary, though, as it is equally delicious just marinated in the fridge for about 30 minutes.
Here is what you need:1 can cola 1/4 cup olive oil the juice of 3 limes 1 tablespoon chili powder 1 1/2 teaspoon salt 2 3-4 lbs skirt steak For cooking day: 1 jar of chunky salsa 2 avocados shredded lettuce taco shells shredded cheddar cheese
Step 1: Squeeze limes to release fresh lime juice.
Step 2: Whisk lime juice, cola, olive oil, chili powder, salt, & pepper together in bowl, then divide into 2 1-gallon freezer bags. (If freezing, be sure to label bags ahead of time.)
Step 3: Marinate steak in bag for at least 30 minutes or longer, or press out air from bag and freeze.
Step 4: Thaw if frozen. Grill 6-8 minutes per side, basting with additional marinade, if desired.
Step 5: Let meat rest for 5-7 minutes, then slice thin (use a very sharp knife or an electric knife if you have one) and serve with your favorite taco toppings–shredded lettuce, avocado, salsa, etc. in your choice of hard or soft taco shells.
Grilled Steak Tacos
- 1 can of cola
- 1/4 cup olive oil
- the juice of 3 limes
- 1 tablespoon chili powder
- 1 1/2 teaspoon salt
- 2 3-4 lb skirt steaks
- 1 jar of chunky salsa
- 2 avocados
- shredded lettuce
- shredded cheddar cheese
- taco shells
- Squeeze limes to release fresh lime juice.
Whisk lime juice, cola, olive oil, chili powder, salt and pepper together in bowl, then divide into 2 1-gallon freezer bags. (If freezing, be sure to label bags ahead of time.)
- Marinate steak in bag for at least 30 minutes or longer, or press out air from bag and freeze.
- Thaw if frozen. Grill 6-8 minutes per side, basting with additional marinade, if desired.
Let meat rest for 5-7 minutes, then slice thin (use a very sharp knife or an electric knife if you have one.)
Serve with your favorite taco toppings: shredded lettuce, avocado, salsa, etc. in your choice of hard or soft taco shells.
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Our family had these last week. The flavor was delicious but the meat was too chewy. Any advice to make it more tender? I had to cut it into tiny bite size pieces to make it edible.
We didn’t have “skirt steak” at my local store so I was starting to buy a value pack of thin cut meat marked as “carne asada”, but when I checked with the butcher he recommended a different cut, packaging it into a value pack for the same price. (Beef round tip steak, thin sliced)
Holly taco batman! This looks amazing. Of course I am on the advocare challenge so tacos on tacos is all I am thinking about right now. That coupled with steak is my ultimate downfall. Can’t wait to try it as soon as my challenge is over.
Wow those look awesome. Putting them on the menu this week for sure!