Jerk Steak Tacos
FOR THE JERK SEASONING
1 tbsp. garlic powder
1 tbsp. dried Italian seasoning
2 tsp. sugar
2 tsp. kosher salt
2 tsp. onion powder
1 tsp. ground allspice
1 tsp. crushed red pepper flakes
1 tsp. cayenne pepper
1 tsp. smoked paprika
1/2 tsp. Freshly ground black pepper
1/4 tsp. ground cinnamon
FOR THE TACOS
2 tbsp. jerk seasoning
1/4 c. plus 2 tbsp. canola oil, divided
1 small tri-tip or about 1 1/2 pounds flank or skirt steak
10 tortillas
1 c. diced pineapple
1/2 c. diced onion
1/4 c. freshly chopped cilantro
Juice of ½ lime, plus lime wedges for squeezing
1/4 tsp. kosher salt
1 avocado, sliced
Crumbled cotija cheese, for serving
Make jerk seasoning: In a small bowl, whisk together spices until combined.
Make tacos: In a small bowl, whisk together jerk seasoning and ¼ cup oil until combined. Pour into a large resealable plastic bag and add steak. Press out as much air as you can and seal. Shake to coat the steak in the marinade, then chill for 1 hour or up to 24 hours.
Heat up your grill to medium-high. Add steak and cook until nicely seared but slightly pink in center, 6 to 8 minutes per side. Remove from heat and let rest 5 minutes.
In a small bowl, stir together pineapple, onion, cilantro, lime juice, and salt.
Thinly slice steak across the grain. Serve in tortillas with pineapple salsa and avocado. Top with cotija cheese and serve with lime.
