These carne asada skirt steak tacos take just a few moments to prep and less than 10 minutes to grill. They're a fast, easy, weeknight dinner the whole family loves (aka totally kid friendly!). To make these simple skirt steak tacos just a little extra special, I serve them with cilantro lime sour cream.
In a small bowl, whisk together the olive oil, lime juice, lime zest, garlic cloves, cumin and pepper. Place the steak in a resealable bag and pour the marinade over the steak. Squeeze as much air as possible out of the bag, then seal and place in the fridge for at least an hour and up to 10.
Prepare the cilantro lime crema. In a small food processor or blender (I use the smoothie attachment on my Ninja) blend together ½ c. sour cream, cilantro, and lime juice. Fold the mixture into the remaining ¼ cup of sour cream along with the lime zest and salt and pepper to taste. Refrigerate until ready to use.
When you are ready to cook, heat a grill pan or grill to high. Remove the steak from the bag and discard the extra marinade, allowing the steak to come to room temperature while the grill heats up. Sprinkle each side of the steak with kosher salt. Grill 3-4 minutes per side over high heat for medium to medium-rare. Remove from heat and allow to rest about 10 minutes. Then slice thinly against the grain.
While the steak is resting, slice the avocados and radishes and lightly grill the tortillas.
Stuff each tortilla with steak slices, avocado and radishes and lightly dress with cilantro lime crema.
Serve these with seasonal topping to your preference, such as:
shredded red cabbage or romaine lettuce
fresh or pickled jalapenos
diced red onion or green onion
queso fresco or monterey jack cheese
Nutritional information represents 2 tacos per person with 1 tbsp of cilantro lime crema per taco. Toppings are not included in nutritional calculations.