Toss the skirt meat with chimichurri sauce cover and refrigerate overnight to marinate.
Remove marinated skirt meat from refrigerator and allow to rest at room temperature for 10-15 minutes before cooking.
Cook skirt meat on grill for 4-5 minutes per side for medium rare or longer to your desired internal degree of doneness.
Remove skirt meat from grill and rest on cutting board for 1-2 minutes before carving. Slice skirt meat against the grain in thin slices to ensure a tender bite.
Warm tortillas on flat top or grill. I like to use two tortillas per taco.
Place cabbage on warm tortilla then top with skirt meat followed by roasted pepper medley ending with a streak of chipotle coulis then top with a sprig of cilantro or two. Take a bite and smile.
