Steak Fresca Taco

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  • Level: Advanced
  • Total: 50 min
  • Active: 50 min
  • Yield: 4 to 6 servings
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Skirt Steak:

1 jar hot sauce, such as Try Me Tiger

2 tablespoons brown sugar 

Pinch red pepper flakes 

1 1/2 pounds skirt steak

Radicchio and Arugula Slaw:

1/2 cup arugula

1/2 cup thinly sliced radicchio 

1 clove garlic, crushed 

Juice of 2 limes 

2 to 3 teaspoons crema 

Salt and pepper

Pomegranate-Corn Pico:

1 ear corn, grilled and kernels removed

Seeds from 1 pomegranate 

2 jalapenos, seeded and diced 

1 cup fresh cilantro leaves 

Juice of 3 limes

2 cloves garlic, crushed 

Salt and pepper 


Corn tortillas

Chopped fresh cilantro 

Crumbled cotija cheese

Lime wedges 

Shaved radishes 


  1. For the skirt steak: Combine the hot sauce, brown sugar and red pepper flakes in a bowl. Add the skirt steak and set aside to marinate.
  2. For the radicchio and arugula slaw: In a bowl, toss together the arugula, radicchio, garlic, lime juice, crema and some salt and pepper.
  3. For the pomegranate-corn pico: In a bowl, mix together the corn kernels, pomegranate seeds, jalapenos, cilantro, lime juice, garlic and 1/2 teaspoon each salt and pepper.
  4. Finish the skirt steak: Grill the skirt steak over medium heat for about 5 minutes per side. Let rest, then thinly slice against the grain.
  5. For each taco: Warm a tortilla and set it on a plate. Top with 2 to 3 tablespoons of the slaw, 3 or 4 thin slices of steak and 2 to 3 tablespoons of the pico. Finish with cilantro, cotija, a lime wedge and some thinly sliced radishes.
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