Skirt Steak Tacos

Skirt Steak Tacos are a flavorful, juicy, and satisfying dish that’s perfect for weeknight dinners or weekend gatherings. Featuring marinated grilled steak tucked into warm tortillas and topped with your favorite fixings, these tacos bring bold Mexican-inspired flavor to the table with minimal fuss.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

skirt steakoil (vegetable or olive oil)lime juicelime zestsaltblack peppergarlic (minced)ground cuminchili powderpaprikaonion (sliced)tortillas (corn or flour, as preferred)optional toppings: diced onions, chopped cilantro, avocado, salsa, cheese, sour cream

directions

In a bowl, whisk together oil, lime juice, lime zest, minced garlic, cumin, chili powder, paprika, salt, and pepper to create the marinade.

Place the skirt steak in a resealable bag or shallow dish and pour the marinade over it. Marinate for at least 30 minutes, preferably up to 2 hours in the refrigerator.

Preheat a grill or grill pan over high heat. Remove the steak from the marinade and let excess drip off.

Grill the steak for about 3-4 minutes per side for medium-rare, or until desired doneness is reached.

Transfer the steak to a cutting board and let it rest for 5-10 minutes.

Slice the steak thinly against the grain.

Warm the tortillas on the grill or in a skillet until soft and slightly charred.

Assemble the tacos by placing sliced steak onto each tortilla and adding desired toppings.

Servings and timing

This recipe yields approximately 6-8 tacos (serves 3-4 people).
Preparation time: 10 minutes
Marinating time: 30-120 minutes
Cooking time: 10 minutes
Total time: 50-140 minutes

Variations

Add sliced jalapeños or hot sauce for extra spice.

Try a chipotle-lime crema or avocado crema for a creamy topping.

Use pickled red onions or slaw for added texture and tang.

Swap skirt steak with flank steak or ribeye if preferred.

Serve with a side of Mexican rice or street corn for a full meal.

storage/reheating

Store leftover steak in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the steak gently in a skillet over medium heat or in the microwave for 30-45 seconds.
Keep tortillas and toppings separate until ready to serve.

FAQs

What is the best cut of meat for steak tacos?

Skirt steak is ideal for its flavor and tenderness when sliced thinly against the grain.

Can I cook the steak without a grill?

Yes, use a cast iron skillet or grill pan for great results indoors.

How do I prevent the steak from becoming tough?

Avoid overcooking and always slice against the grain.

Can I marinate the steak overnight?

Yes, but limit it to 8 hours to avoid the acids breaking down the meat too much.

What are the best toppings?

Traditional toppings include onions, cilantro, salsa, and avocado, but feel free to customize.

Are corn or flour tortillas better?

Corn tortillas are more traditional, but flour tortillas work well too—it’s a personal preference.

Can I freeze leftover steak?

Yes, freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating.

Is skirt steak the same as flank steak?

They are similar but not the same—both can be used interchangeably in tacos.

Can I make this recipe spicy?

Add cayenne to the marinade or top with hot salsa or fresh chili slices.

Are these tacos gluten-free?

Yes, if you use corn tortillas and ensure all ingredients are gluten-free.

Conclusion

Skirt Steak Tacos are a mouthwatering fusion of char-grilled flavor, zesty marinade, and fresh toppings that come together in a warm tortilla. They’re quick, customizable, and endlessly satisfying—perfect for taco night or entertaining guests. Give them a try and watch them become a go-to favorite.

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