Grilled Skirt Steak Tacos and Jicama Slaw


  • 2 oz. Harris Ranch skirt steak
  • 1/4 cup taco marinade recipe to follow
  • 4 ea. corn tortillas 6 inch
  • 1 tbsp. cilantro chopped
  • 1/4 ea. red onion shaved thin
  • 1 cup green cabbage sliced thin
  • 2 ea. radishes sliced thin
  • 1/2 cup avocado cream recipe to follow
  • 2 cups jicama slaw recipe to follow
  • 1/2 cup pico de gallo
  • 2 cups mexican beans recipe to follow
  • 1 ea. lemon wedged
  • 1 ea. lime halved

Avocado Cream:

  • 2 ea. avocado pitted, and mashed
  • 1/4 cup sour cream
  • 1/4 tsp. lime juice fresh
  • 1 tbsp. cilantro fresh
  • Salt to taste

Pico de Gallo:

  • 1 ea. white onion finely chopped
  • 4 ripe plum tomatoes seeded and finely chopped
  • 2 or 3 jalapeño peppers seeded and finely chopped
  • 1/2 cup fresh cilantro leaves chopped
  • 1 tbsp. limejuice
  • Salt to taste

Jicama Slaw:

  • 1 medium red onion finely chopped (3/4 cup)
  • 1-1/4 tsp. salt
  • 2-1/2 tbsp. fresh lime juice
  • 1/3 cup extra-virgin olive oil
  • 1 tsp. sugar
  • 1/4 tsp. black pepper
  • 2-1/2 lb. jicama peeled and cut into julienne strips (9 to 10 cups)
  • 1/3 cup finely chopped fresh cilantro

Mexican Beans:

  • 1 lbs. dried pinto beans
  • 6 ea. bacon strips chopped
  • 2 cloves garlic chopped
  • 4 ea. plum tomatoes chopped
  • 2 ea. yellow onions chopped
  • 1 ea. bell pepper chopped
  • 12 oz. beer light
  • 1/2 bunch cilantro chopped
  • 2 ea. jalapeno seeded and chopped
  • Salt and pepper

Marinade for Skirt Steak Tacos:

  • 1/2 cup chopped onion
  • 1/4 cup lime juice fresh
  • 1-1/2 tbsp. ground cumin
  • 2 1/2 tsp. ground chipotle chili
  • 1/2 tsp. salt
  • 1/2 tbsp. minced garlic


  • Cook the marinated skirt steak to desire doneness and let rest for ten minutes. Put the tortillas on to the grill till done and keep warm. Combine cilantro, red onion, cabbage and radishes in a bowl, squeeze lime juice, season with salt and pepper and toss. Chop the skirt steak, place into the corn tortilla, top with the cilantro-cabbage mixture and top with the avocado cream. Serve with jicama slaw, Mexican beans and lemon wedges. Yields 2 servings.

Avocado Cream Preparation:

  • Place all ingredients into a food processer, puree, place into a squeeze bottle. Yields 1 cup.

Pico de Gallo Preparation:

  • Combine all ingredients and refrigerate. Yields 2-1/2 cups.

Jicama Slaw Preparation:

  • Whisk together lime juice, oil, sugar, pepper, and remaining 3/4 teaspoon salt in a large bowl until combined well. Add onion, jicama, cilantro, and salt to taste and toss well. Yields 8 servings.

Mexican Beans Preparation:

  • Rinse and sort the beans. Bring the beans to a boil in a pot of water and cook over medium heat for 2 hours till tender. While the beans are cooking fry the bacon in a large skillet till 3/4 of the way done, add garlic, tomatoes, onions and green bell pepper, cook till tender. Add the beer to the bacon mixture and simmer for 5 minutes, pour the mixture in with the beans, add cilantro and jalapenos. Adjust seasoning with salt and pepper. Yields 8 to 10 servings.

Skirt Steak Tacos Marinade Preparation:

  • Combine ingredients in food processor or blender. Process until it forms a smooth paste. Spread paste all over flap meat rubbing it in well. Marinate the meat at least one hour. Yields 1 cup.