Cinco de Mayo Skirt Steak Tacos

  • 2 lbs skirt steak
  • 1/2 bunch cilantro, chopped
  • 5 limes
  • 1 cup olive oil
  • 1 poblano pepper, minced
  • 2 cloves garlic, minced
  • 1 tsp adobo seasoning
  • 1 jalapeno, minced
  • 8 oz crème fraîche
  • 1 tsp ground toasted cumin seed
  • Salt to taste
  • Queso fresco cheese, for serving
  • Salsa, for serving



Combine the chopped cilantro, juice and zest of 3 limes, olive oil, poblano pepper, garlic, adobe seasoning and jalapeno if you want more heat.  Place in a large bowl and mix well.  Salt and pepper the skirt steak and add to the bowl with the marinade.  Let marinate 2 hours to no more than 24 hours in refrigerator.  Prepare crème fraîche sauce by combining the crème fraîche with juice and zest of the 2 remaining limes, the toasted ground cumin seed and salt to taste in a small bowl.  Keep chilled until ready to serve.  Preheat a grill to medium high.  Drain marinade and discard.  Grill steak for 3-6 minutes per side for medium rare.  Slice steak thinly against the grain.  Serve in a taco or tortilla shell topped with crumbled queso fresco and the crème fraîche sauce.  Garnish with fresh cilantro and your favorite salsa.