Teriyaki Marinated Braveheart® Skirt Steak Tacos


  1. Clean and portion the skirt steak and get it into the teriyaki marinade for at least 3-4 hours.
  2. Combine the cabbage, diced scallion, julienned jalapeno, and rough chop cilantro into a mixing bowl – reserve.
  3. Squeeze the limes and combine with chimichurri.
  4. Slice the avocado into thin slices for the top of the taco.
  5. Combine the slaw mixture with the chimichurri – reserve.
  6. Grill skirt steak on a very high temp fire grill and slice against grain.
  7. Heat up tortillas over open flame and place steak equally on to each one.
  8. Place the dressed slaw on top. Place avocado and cotija cheese on top for garnish. Drizzle with a little extra chimichurri. Garnish with lime wedges.


  • 3 ea Contigo® Tortilla(s), Flour 6-inch
  • 8 to 9 oz Braveheart® Inside Skirt Steak
  • 1/2 cup Asian Pride® Teriyaki Sauce
  • 1/2 cup Peak Fresh Produce® Cabbage, shredded
  • 2 Peak Fresh Produce® Lime(s)
  • 1 piece Peak Fresh Produce® Onion(s), Green
  • 1 tbsp Peak Fresh Produce® Cilantro
  • 1/4 Peak Fresh Produce® Avocado
  • 1 tbsp Peak Fresh Produce® Jalapeño Pepper(s)
  • 2 tbsp Contigo Cotija Cheese
  • 3 tbsp Contigo® Chimichurri Sauce
  • Peak Fresh Produce® Lime(s), for garnish
  • salt and pepper, to taste