Chile Rubbed Steak Tacos

Chef Josh Capon provides a delicious chile rubbed steak taco recipe with red onion jalapeno salsa and avocado.

  • 2 pounds beef Skirt Steak (or any Beef steak you prefer) 
  • 2 tablespoons canola or olive oil 
  • 1 tablespoon cumin 
  • 1 tablespoon paprika 
  • 2 tablespoon chile powder 
  • 2 tablespoon salt 
  • 1 teaspoon black pepper
  • 1 tablespoon dried oregano 
  • 3 cloves garlic, chopped 
  •  1 red onion, diced 
  • 1 jalapeno, seeded and diced
  • 1 cup fresh cilantro, chopped 
  • 3 limes, two juiced and one cut into wedges for serving 
  • 2 avocados 
  • 1 package queso fresco
  • 12 corn tortillas

  1. In a mixing bowl, combine and mix together the oil, cumin, paprika, chile powder, salt, pepper, oregano and chopped garlic.  
  2. Marinate the steak in this mixture for at least an hour or up to overnight in a zip-top plastic bag. 
  3. Combine the diced red onion, diced jalapeno, juice of two limes and two tablespoons of the cilantro in a mixing bowl. Season with salt and pepper and mix together into a salsa. 
  4. On a hot grill or cast-iron pan, sear the steak for a few minutes on each side until desired temperature or at least 145°F as measured by a meat thermometer. Let steak rest after cooking. 
  5. Warm the tortillas on the grill or flat top and keep warm. 
  6. Serve the warm tortillas with a few slices of steak, about a tablespoon of the salsa, a slice of the avocado, some crumbled queso fresco and a wedge of lime and enjoy!

Nutrition information per serving, 6 servings: 545 Calories; 38 g Total Fat (12.3 g Saturated Fat; 1.1 g Trans Fat; 3.2 g Polyunsaturated Fat; 17.5 g Monounsaturated Fat); 131 mg Cholesterol; 1566 mg Sodium; 12.9 g Total Carbohydrate; 6.3 g Dietary Fiber; 2.8 g Total Sugars; 0 g Added Sugars; 42.5 g Protein; 258.8 mg Calcium; 4.1 mg Iron; 836 mg Potassium; 1.1 mcg Vitamin D; 0.6 mg Riboflavin; 15.3 mg Niacin; 0.9 mg Vitamin B6; 4 mcg Vitamin B12; 390 mg Phosphorus; 10.8 mg Zinc; 46.1 mcg Selenium; 87.3 mg Choline

Chef Josh Capon