Pomegranate Glazed Skirt Steak Tacos with Pickled Red Cabbage and Spicy Guacamole

If you want to add more gluten free and dairy free recipes to your recipe box, Pomegranate Glazed Skirt Steak Tacos with Pickled Red Cabbage and Spicy Guacamole might be a recipe you should try. This recipe makes 6 servings with 425 calories, 29g of protein, and 16g of fat each. For $4.59 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. It works well as a pretty expensive main course for valentin day. If you have cumin, white vinegar, cayenne pepper, and a few other ingredients on hand, you can make it. Several people really liked this Mexican dish. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by The Corner Kitchen. 579 people were impressed by this recipe. With a spoonacular score of 93%, this dish is amazing. If you like this recipe, you might also like recipes such as Pomegranate Glazed Skirt Steak Fajitas, Spicy Steak Tacos with Southwestern Guacamole, and Spicy Pork Tacos with Red Cabbage Slaw.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine the pomegranate juice, garlic, chili powder, cumin, cayenne pepper and black pepper in a long, shallow baking dish (or large Ziploc bag), and mix together. Add the skirt steak.Marinade, covered in the refrigerator, for at least 3-4 hours (preferably 24 hours), flipping the meat several times.Remove the stem. Shred, or slice the cabbage very thin. Set aside in a large bowl.In a small saucepan, combine the vinegar, sugar, salt and chili flakes, and bring to a boil. Pour the hot pickling liquid over the cabbage.Let the cabbage soak for at least 2-3 hours (preferably 24 hours for maximum flavor).Drain and discard the pickling liquid.Cut the avocado in half, remove & discard the pit, scoop out the flesh into a small bowl. Use a fork to mash the avocado to the desired consistency. Add the lime juice, cilantro, salt, black pepper and cayenne pepper, and mix to combine.Heat a cast iron pan (or grill pan) over medium to medium-high heat. Add the steak, pressing down gently to help get a good sear. Cook for 3 minutes, flip and cook for another 3 minutes on the other side, for medium rare (my preferred doneness). Cook for another minute or two longer on each side for more done meat. Rest the meat for 5 minutes.Heat the tortillas to soften.Spread a spoonful of guacamole over the bottom of the tortilla. Top with pickled red cabbage and a few slices of skirt steak. Garnish with pomegranate seeds and chopped fresh cilantro.

 

Step by step:

1. Combine the pomegranate juice, garlic, chili powder, cumin, cayenne pepper and black pepper in a long, shallow baking dish (or large Ziploc bag), and mix together.

2. Add the skirt steak.Marinade, covered in the refrigerator, for at least 3-4 hours (preferably 24 hours), flipping the meat several times.

3. Remove the stem. Shred, or slice the cabbage very thin. Set aside in a large bowl.In a small saucepan, combine the vinegar, sugar, salt and chili flakes, and bring to a boil.

4. Pour the hot pickling liquid over the cabbage.

5. Let the cabbage soak for at least 2-3 hours (preferably 24 hours for maximum flavor).

6. Drain and discard the pickling liquid.

7. Cut the avocado in half, remove & discard the pit, scoop out the flesh into a small bowl. Use a fork to mash the avocado to the desired consistency.

8. Add the lime juice, cilantro, salt, black pepper and cayenne pepper, and mix to combine.

9. Heat a cast iron pan (or grill pan) over medium to medium-high heat.

10. Add the steak, pressing down gently to help get a good sear. Cook for 3 minutes, flip and cook for another 3 minutes on the other side, for medium rare (my preferred doneness). Cook for another minute or two longer on each side for more done meat. Rest the meat for 5 minutes.

11. Heat the tortillas to soften.

12. Spread a spoonful of guacamole over the bottom of the tortilla. Top with pickled red cabbage and a few slices of skirt steak.

13. Garnish with pomegranate seeds and chopped fresh cilantro.

Nutrition Information:

covered percent of daily need