2tablespoonstaco seasoning (homemade or store-bought)https://themadtable.com/homemade-taco-seasoning/
2small red onions,thinly sliced
2-3bell peppers,colors of choice, thinly sliced
1teaspoonof kosher salt
¼teaspooncracked black pepper
tortillas,charred or warmed
sour cream,for topping
fresh cilantro,for garnish
cucumber mango salsa, optional garnish
Cucumber-Mango Salsa:
1cucumber,diced
1mango,peeled and diced
2fresh limes,juiced
2ouncesfresh orange juice
1/3cupchopped fresh cilantro
½jalapeno,seeded and chopped
½teaspoonkosher salt
½teaspoonolive oil
¼teaspooncumin
pinchcrushed red pepper flakes
Instructions
Preheat oven to 425°F. Spray a large sheet pan with non-stick cooking spray or line with parchment paper. Set aside.
Place steak in a large ziplock baggie. Add olive oil, lime juice, taco seasoning mix, salt, and black pepper. Marinade for 30 minutes.
Place steak with veggies, and marinade on a sheet pan. Transfer the pan to the oven and roast for 10-12 minutes, or until the meat has reached your desired doneness.
Transfer the steak to a cutting board. Cover and let it rest for 10 minutes. Thinly slice against the grain. Serve immediately with warm tortillas, sour cream, fresh cilantro, and cucumber-mango salsa, if desired. Enjoy!
Cucumber-Mango Salsa:
Combine all the ingredients in a bowl and toss to combine. Taste and add salt as needed. Cover and keep in the fridge until ready to serve.
Notes
If replacing skirt steak with flank steak, then marinade the flank overnight.