Taco night just got a serious upgrade. These slow-cooked skirt steak tacos are rich, tender, and full of bold, smoky flavor thanks to a zesty marinade of chili, cumin, and orange juice. Piled into warm corn tortillas and topped with a sauté of sweet corn, peppers, and onions—then finished with a sprinkle of fresh pineapple—every bite is the perfect balance of savory, spicy, and sweet. It’s a no-fuss crockpot recipe that tastes like you spent all day in the kitchen.
For the Steak
1 or 2 Skirt or hanger steaks
1 tsp chili powder
1/4 cup orange juice
3 cloves
1 tsp cumin
3 cloves of garlic or 1/2 tsp garlic powder
1 tsp oregano
3 tablespoons soy sauce
1 tablespoon red wine vinegar
Add all of the ingredients to a crock pot and turn on low and walk away! When it is done shred it with 2 forks and stir well to incorporate the sauce
Corn, Pepper, and Onion Saute
1/2 cup corn (off the cob or use frozen)
1 small onion sliced
1/2 a bell pepper (any color) sliced
1/4 tsp cayenne pepper
1/4 tsp garlic powder
Salt and pepper to taste
Add 1 tsp of olive oil to a pan and add the veggies and spices.let saute until softened and with a little color.
Put It Together
Heat corn or flour tortillas on a dry pan until warmed. Add some of the shredded steak then top with the corn mixture and finish with some finely diced pineapple. Enjoy! The veggies add a crunch and the pineapple is a little cool and sweet to balance the heat in the beef.
