If you're looking for a new recipe for homemade tacos, these grilled skirt steak tacos are a must!
They're tender, juicy, perfectly seasoned and include delicious toppings made from simple, fresh ingredients.
These delicious tacos are simple to make and don't require you to marinate the steak. They get their great flavor from the seasonings. The skirt steak is cooked on a grill, which gives a nice char and it's cooked just right.
Use your favorite tortillas and top the tacos with your favorite toppings for the perfect dinner night the whole family will love!
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Ingredients
Here's what you'll need to make these delicious grilled steak tacos!
- Seasonings - No need to marinate the steak. Paprika, cumin, garlic powder, chili powder, salt, pepper, oregano and onion powder will combine to make a quick, perfectly flavored steak taco seasoning. Feel free to double the recipe and save some for next time.
- Skirt steak - Fresh skirt steak is best and can usually be found at your local grocery store. If you can't find skirt steak, a flank steak or hanger steak can be used.
- Olive oil - You'll use some of the olive oil on the steak to help the seasonings stick and prevent the steak from sticking to the grill grates. Avocado oil, or other neutral vegetable oils will also work if you don't have olive oil on hand.
- Avocado - The creaminess of the avocado pairs perfectly with the bite of the onions and the grilled skirt steak. We'll add them as a topping.
- Fresh cilantro - Fresh cilantro is always a must with tacos.
- Lime juice - Use the juice from one lime. I highly recommend squeezing your own for the best flavor.
- Tortillas - I like to use small corn tortillas for street tacos. If you prefer bigger tortillas, you will can use four instead of eight small ones. Corn or flour tortillas will work.
- Optional toppings - Gather your favorite taco toppings. Sliced jalapeños, crumbled queso fresco or cotija cheese , sour cream and pico de gallo are all great options. I also like to serve these tacos with lime wedges to give an extra squeeze of fresh lime juice.
See the recipe card for quantities.
Instructions
Heat a grill to medium-high (375 degrees F) or a grill pan to medium-high heat.
In a small bowl, combine the paprika, cumin, garlic powder, chili powder, sea salt, dried oregano, and black pepper. Stir till combined.
Brush both sides of the steak with 1 tablespoon of olive oil. Then sprinkle the seasoning mixture on both sides and pat it in so it sticks.
Grill steak for 4 to 5 minutes per side until medium doneness (and reaches an internal temperature of 135 to 145 degrees F on an instant-read thermometer).
Remove the steak from the grill and allow it to rest on a cutting board, at room temperature for at least 10 minutes before slicing.
Slice the steak into ¼-inch strips. Then, dice into chunks.
Heat the tortillas on the grill, over a gas stove, or in a frying pan so they are toasty and crisped.
Place the steak strips in the warm tortillas and top with the avocado, cilantro, optional jalapenos and cheese, and a squeeze of lime juice.
Tips for Making this Recipe
Don't overcook the meat. Skirt steak tends to be a bit forgiving when you overcook, but it's best to cook to medium with an internal temperature of 135-145 degrees).
Storage
Store leftover steak in airtight container in the refrigerator for up to 3 days.
Substitutions & Variations
Seasoning - I created the steak taco seasoning to pair perfectly with steak tacos, but to cut down on time, you can substitute your favorite taco seasoning.
Toppings - You can leave out the salsa and use your own salsa recipe. A delicious corn salsa or guacamole would also be delicious.
What to Serve with Skirt Steak Tacos
- Black Bean Salad - This black bean salad with bell peppers, red onion, and a kick of fajita seasoning is the perfect pairing with these skirt steak tacos. It's a hearty side dish that has a great crunch from the fresh peppers.
- Grilled Corn and Black Bean Salad - This grilled corn and black bean salad is a delicious summer side dish or light lunch. It's full of flavor and easy to make!
- Corn Feta Salad - This fantastic and fresh corn feta salad recipe is a great simple side dish! You'll combine sweet corn, fresh herbs, jalapeno, and crumbly feta for a fantastic salad recipe. You don't even need to cook the corn as sweet corn can be eaten fresh.
More Delicious Mexican Inspired Dishes
- Mexican Watermelon Salad - This Mexican watermelon salad recipe with tajin, Cotija cheese, and cilantro is a delightful, refreshing dish. It's got the chili lime tajin seasoning that adds some heat and citrus flavor but is mellowed out with the crumbly Cotija.
- Grilled Flank Steak Tacos Recipe - Another delicious steak taco recipe with wonderful bold flavor. These tender, grilled flank steak tacos are robustly flavored, tender, juicy, and topped with refreshing avocado salsa.
- Mexican Veggie Soup - This awesome Mexican veggie soup is full of hearty ingredients, like tomatoes, onions, black beans, red bell pepper, corn, and chipotle chilis.
If you try this skirt steak taco recipe, let us know! Connect with us on Instagram and share your photos, or leave us a rating.
Skirt Steak Tacos
Ingredients
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon sea salt
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 pound skirt steak
- 1 tablespoon olive oil
- 1 avocado diced
- 2 tablespoons chopped fresh cilantro
- 8 small tortillas
- Optional for topping - sliced jalapeños crumbled queso fresco, sliced fresh limes
Instructions
- Heat a grill to medium-high (375 degrees F) or a grill pan to medium-high heat.
- In a small bowl, combine the paprika, cumin, garlic powder, chili powder, sea salt, dried oregano, and black pepper. Stir till combined.
- Brush both sides of the steak with olive oil. Sprinkle the seasoning mixture on both sides and pat it in so it sticks.
- Grill the steak for 4 to 5 minutes per side until it is medium doneness (and reaches an internal temperature of 135 to 145 degrees F on an instant-read thermometer).
- Remove the steak from the grill and allow it to rest for at least 10 minutes before slicing.
- Heat the flour tortillas on the grill, over a gas stove, or in a frying pan so they are toasty and crisped.
- Slice the steak into thin strips. Then, dice into chunks.
- Place the steak chunks in the tortillas and top with the avocado, cilantro, optional jalapenos and cheese, and a squeeze of lime juice.
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