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Mouthwatering Skirt Steak Tacos You Need to Try Tonight - Featured Image

Mouthwatering Skirt Steak Tacos You Need to Try Tonight

Learn how to make delicious Skirt Steak Tacos. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 1.5 pounds skirt steak, trimmed of excess fat
  • 2 tablespoons olive oil, plus extra for cooking
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • 8 small corn or flour tortillas
  • 1 cup shredded lettuce or cabbage (for crunch)
  • 1/2 cup diced tomatoes or pico de gallo
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup crumbled queso fresco or shredded cheese
  • Sour cream or Mexican crema, for serving (optional)
  • Hot sauce or salsa, for serving (optional)

Substitution tips: If you can’t find skirt steak, flank steak is a great alternative. For a dairy-free option, skip the cheese and sour cream or use avocado slices for creaminess. And don’t stress if you only have flour tortillas—both types work wonderfully here.

Instructions

  1. In a small bowl, mix together olive oil, minced garlic, ground cumin, smoked paprika, chili powder, salt, black pepper, and lime juice to create a flavorful marinade.
  2. Place the skirt steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, making sure it’s well coated. Let it marinate at room temperature for at least 30 minutes, or up to 2 hours in the fridge if you have the time.
  3. While the steak marinates, prepare your toppings—shred the lettuce or cabbage, dice tomatoes, chop cilantro, and crumble the queso fresco. Trust me, having everything ready before cooking makes the whole process smoother, especially when the kids are hungry and hovering.
  4. Heat a grill pan or cast-iron skillet over medium-high heat. Add a drizzle of olive oil to prevent sticking.
  5. Remove the steak from the marinade, letting excess drip off, and place it on the hot pan. Cook for about 3-4 minutes per side for medium-rare, depending on thickness. You want a nice char on the outside but still juicy inside—this is the part where patience pays off, even if it’s tempting to rush.
  6. Once cooked, transfer the steak to a cutting board and let it rest for 5-7 minutes. Resting locks in the juices, keeping the meat tender—something my dad always emphasized when cooking meat for family dinners.
  7. Slice the steak thinly against the grain. Thin slices make all the difference in tenderness—trust me, I learned this the hard way on my first attempt!
  8. Warm your tortillas in a dry skillet or directly over a gas flame for a few seconds on each side until pliable and slightly charred.
  9. Assemble your tacos: layer sliced steak, lettuce or cabbage, tomatoes, cilantro, cheese, and a dollop of sour cream or crema if you like. Finish with a squeeze of lime and a dash of hot sauce if you’re feeling adventurous.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Skirt Steak Tacos, recipe, cooking, food