Mexican Steak Tacos with Grilled Pineapple Salsa
Succulent steak, seasoned with a fragrant blend of spices, is piled high on warm corn tortillas and topped with a vibrant grilled pineapple salsa. The tender, smoky meat complements the sweet, tangy salsa, creating a harmonious symphony of flavors that dance on the taste buds. Each bite offers a satisfying crunch from the fresh vegetables and a hint of heat from the jalapeño, while the juicy pineapple adds a burst of brightness. This dish takes traditional taco night to new heights, transporting you to the bustling streets of Mexico with its bold, authentic flavors.
Ingredients
- •1 1/2 lbs skirt steak
- •1 tbsp chili powder
- •1 tbsp ground cumin
- •1 tbsp smoked paprika
- •1 tsp garlic powder
- •1 tsp onion powder
- •1 tsp salt
- •1/2 tsp black pepper
- •1 pineapple, peeled, cored, and cut into rings
- •1 red onion, chopped
- •1 jalapeño, seeded and minced
- •1/4 cup chopped fresh cilantro
- •Juice of 1 lime
- •1 cup cherry tomatoes, halved
- •1 avocado, diced
- •Optional: Cotija cheese for garnish
- •Optional: Corn tortillas for serving
Dietary Info
Instructions
- 1
Preheat grill to medium-high heat.
- 2
Combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl.
- 3
Coat steak evenly with spice mixture, pressing gently to adhere.
- 4
Grill steak for 4-5 minutes per side for medium-rare, or until desired doneness.
- 5
Grill pineapple rings for 2-3 minutes per side, or until charred and caramelized.
- 6
Chop pineapple rings and combine with red onion, jalapeño, cilantro, lime juice, and cherry tomatoes.
- 7
Let steak rest for 5 minutes, then slice thinly against the grain.
- 8
Serve sliced steak on corn tortillas, topped with grilled pineapple salsa, avocado, and Cotija cheese, if desired.
- 9
Optional: Serve with lime wedges for an added burst of citrus flavor.
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