Steak Tacos #madewithchobani
If you asked us what our favorite food is, you would probably expect the quick reply, ‘Greek yogurt, of course!’ But the truth is, we’d have to go with one of the 194843095 dishes that yogurt perfectly complements. Don’t get us wrong, Chobani is perfect all on its own, but sometimes when you’re craving something hearty, Greek yogurt makes a great addition to any number of dishes!
As a case in point, let’s talk steak tacos. We whipped up these delicious tacos to showcase how easily you can replace sour cream with Chobani. The recipe is pretty simple, and we bet you’ll swear off sour cream forever after just one bite of these. Enjoy!
Skirt Steak Tacos with Chobani
Yield: 4 Tacos
1 lb skirt steak
2 tsp olive oil
2 tsp chili powder
Salt, to taste
3 plum tomatoes, diced
1 jalapeno, stemmed and finely chopped
1/2 C chopped cilantro, plus sprigs to garnish
1 Tbsp fresh lime juice
6 (6-inch) corn tortillas
1/4 C Plain Chobani Greek Yogurt
1. Build a charcoal fire or heat a gas grill to medium high. Rub the skirt steak with the oil and chili powder and season with salt; let sit for 5 minutes.
2. Meanwhile, stir together the tomatoes, jalapeno, cilantro and lime juice in a small bowl and season with salt. Set the salsa aside.
3. Grill the steak until well browned and medium-rare, about 3 minutes per side. Set aside to rest for 5 minutes, then slice the steak against the grain. Place the tortillas on the grill and cook, turning, until toasted but still pliable, about 30 seconds per side. Divide the steak among the tortillas, top with the salsa, and garnish each with a sprig cilantro. Scoop a dollop of Chobani on each taco.