Chipotle Skirt Steak Tacos with Jicama Mango Slaw

Chipotle Skirt Steak Tacos with Mango Jicama Slaw

1 lb skirt steak

Corn tortillas
Marinade
3 tbsp adobo sauce
1/4 cup vinegar
1/3 cup oil
2 large garlic cloves, minced
1 tsp cilantro, chopped
2 tsp sugar
1 tsp salt

Slaw

1 1/2 cups jicama, julienned
1 cup mango, julienned
1/4 cup red onion, minced
1/4 cup oil
3 tbsp vinegar
1 tsp sugar
1 tsp salt
2 tbsp cilantro, minced

In a large bowl mix together adobo sauce, vinegar, sugar, garlic and cilantro.  Whisk in the oil and then season to taste with the salt.

Place skirt steak in a large plastic bag and pour in the marinade.  Let sit in the refrigerator for at least 2 hours and up to 24.

To make the slaw, combine the jicama, mango, red onion, sugar and cilantro.  Toss with oil and vinegar.  Let sit for at least one hour before serving.

Grill steak over medium heat for about 8 minutes until medium rare.  While steak is cooking, warm tortillas on the grill.  Remove steak from the grill and let sit for 5 minutes before cutting and serving.

Assemble warm tortillas with sliced steak, slaw and sour cream (if desired).

 

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