Chipotle Skirt Steak Fajitas with Avocado Cream | Searching4Zen

Ingredients

• 3 tablespoons minced canned chipotle chile peppers in adobo sauce
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 2 tablespoons packed light brown sugar
• 3 garlic cloves, minced
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1½ pounds skirt steak, ½ to ¾ inch thick, trimmed of excess surface fat, cut crosswise into 4- to 5-inch pieces
• 1 large, ripe Hass avocado
• ⅓ cup sour cream
• 1 tablespoon fresh lime juice
• ½ teaspoon kosher salt
• ½ teaspoon hot pepper sauce
• 8–10 flour or corn tortillas (6 to 8 inches)
• ⅔ cup chopped red onion
• Fresh cilantro leaves
• Prepare the grill for direct cooking over high heat (450° to 550°F).
• In a food processor combine the cream ingredients and process until smooth. Transfer to a bowl and cover with plastic wrap until ready to use.
• Spread half of each tortilla with avocado cream and top with steak slices, onion, and cilantro. Serve immediately.
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• BBQ
• Beef
• Dinner
• Easy
• Fast
• Lunch
• Main Dishes