Skirt Steak Tacos

These fantastic grilled skirt steak tacos are easy to make and don't require much time! Perfect for taco night!

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Prep Time: 15

Cook Time: 8

Additional Time: 10

Total Time: 33

Servings: servings

Author: Emily Wilson

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.

Notes

Storage - save leftover steak in airtight container in the refrigerator for up to 3 days.

Cooking Tip - 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).

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