Fired Up Street Tacos
Updated: Nov 9, 2021
A solid piece of steak and an ultimate flavor-packed dry rub is all you need for a simple grilled skirt steak! A good couple spoonfuls of Campground Wild Game Seasonings lends a nice amount of savory and salty flavor to the steak and fajita mixture in these fired-up tacos. Slicing the steak, bell pepper, and onion and cooking it all together means it’s quick and easy to cook and clean up after this dish. Just let the steak marinate in a mixture of that flavor-forward Campground Seasoning plus oil and vinegar. No complicated ad-ins are needed!
The grilled skirt steak along with peppers and onions is just about all you need for a tasty taco and complete dish. However, a good sprinkle of cotija cheese adds a nice element of salty and cheesy goodness that’s hard not to love. These skirt steak tacos can easily be made or prepared ahead of time and simply heated and served when you’re ready to nosh — If you can wait — The aroma from the freshly grilled steak is mouthwatering enough to have you devouring a plate of these tacos in no time! And since it’s all mixed together in one dish, that Campground Seasoning melds with the slices of fresh peppers and onions, too.
1 lb skirt steak, sliced
3 tbsp avocado oil
2 tbsp apple cider vinegar
½ large red onion, sliced thick
1 bell pepper, sliced
6-8 small flour tortillas, warmed
Crumbled cotija cheese, to serve
Place the slices of skirt steak in a shallow bowl. Pour the avocado oil and apple cider vinegar over the steak and use tongs to toss, evenly coating the meat. Sprinkle Campground Seasoning over the steak and use your hands to spread evenly.
Let marinate for 30 minutes, then heat the grill to medium heat. Add the bell pepper and onion slices to the steak and marinade and toss to coat the vegetables with some of the marinade.
Place a grill pan on the hot grill and place the marinated steak, bell pepper, and onion on the grill pan. Cook, stirring and flipping pieces of steak occasionally, about 6 minutes, until the meat is cooked through to an internal temperature of 145 degrees fahrenheit and the veggies are tender and slightly charred.
Let rest 5-10 minutes before assembling tacos: Place cooked steak and veggies in warmed tortillas and sprinkle with cotija cheese. Serve immediately.