• prep: 25 min
• cook: 25 min
• total: 50 min

servings:

A spicy, tangy marinade helps tenderize this flavorful cut of meat that’s perfect for tacos.

• 1 medium jalapeño, thinly sliced
• 2 garlic cloves, finely chopped
• 1/4 cup coarsely chopped cilantro
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 teaspoon ground cumin
• 1 pound skirt steak, cut crosswise into 5–6-inch segments
• 8 (8-inch) corn tortillas
• Homemade or store-bought tomatillo salsa (for serving)
• 1/2 medium avocado, sliced
• 1/3 cup sour cream, thinned with a tablespoon of water or lime juice
• Crumbled queso fresco (optional), cilantro leaves, thinly sliced red onion, and lime wedges (for serving)

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