AMARILLO, Texas (KAMR/KCIT) — Did your team win on Sunday? If so congratulations, if not my condolences. Chef Bud was in the Studio 4 Kitchen to whip up some “tailgate tacos,” to celebrate or for anytime really.
Tailgate Tacos
Ingredients:
- 1 ½ lbs. skirt steak, divided into 2 pieces
- 1 teaspoon kosher salt
- ½ teaspoon McCormick Coarse Black Pepper
- ½ cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 tablespoons chopped garlic
- 1 teaspoon McCormick Cumin
- 1 cup mayo
- ½ cup sour cream
- ½ jalapeno, diced
- ½ tablespoon garlic
- 1 tablespoon lime juice
- ¼ cup cilantro, chopped
- 12 corn tortillas, warmed
- 2 Avocados, diced ½ inch
- ½ medium red onion, finely chopped
Preparation:
Combine the mayo, sour cream, jalapeno, lime juice, garlic and cilantro. Combine well and refrigerate until serving your Tacos.
Pat dry skirt steak with a paper towel. Slice into 2 – 12” pieces and season on both sides with kosher salt and coarse black pepper. Allow steak to absorb the seasoning…