Beef and Pineapple Tacos
- 1 pound skirt steak
- 1 tablespoon olive oil
- 2 cups chopped pineapple
- Half a red chili, sliced
- 8 corn tortillas
- Lime wedges
- Salt and Black pepper
- Season the steak with salt and pepper.
- Heat the oil in a large skillet over medium-high heat and cook the steak for 3 minutes per side; slice.
- Add the pineapple and chili to the skillet and cook while tossing for 6-8 minutes until tender.
- Top the tortilla with the steak and pineapple. Serve with cilantro and lime wedges.