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Skirt Steak Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 11 reviews
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 33 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican

Description

These Skirt Steak Tacos are a quick and flavorful meal featuring tender, grilled skirt steak seasoned with a smoky blend of spices. Perfectly cooked to medium doneness and served on warm tortillas with fresh avocado, cilantro, and optional toppings like jalapeños and queso fresco, these tacos offer a deliciously satisfying dinner that comes together in just over half an hour.

Ingredients

Steak and Seasoning

  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1 pound skirt steak
  • 1 tablespoon olive oil

Toppings and Tortillas

  • 1 avocado, diced
  • 2 tablespoons chopped fresh cilantro
  • 8 small tortillas
  • Optional: sliced jalapeños
  • Optional: crumbled queso fresco
  • Optional: sliced fresh limes

Instructions

  1. Preheat the grill: Heat a grill to medium-high heat, approximately 375 degrees Fahrenheit, or alternatively, heat a grill pan over medium-high heat to prepare for cooking the steak.
  2. Mix the seasoning: In a small bowl, combine paprika, cumin, garlic powder, chili powder, sea salt, dried oregano, onion powder, and ground black pepper. Stir until all spices are well blended.
  3. Season the steak: Brush both sides of the skirt steak with olive oil to help the seasoning adhere. Sprinkle the mixed spices evenly over both sides of the steak and gently pat it in so the flavors soak in.
  4. Grill the steak: Place the seasoned steak on the preheated grill or grill pan. Cook for 4 to 5 minutes on each side, aiming for medium doneness. Use an instant-read thermometer to check for an internal temperature between 135 and 145 degrees Fahrenheit.
  5. Rest the steak: Remove the steak from the grill and let it rest on a cutting board for at least 10 minutes. This resting period allows the juices to redistribute, keeping the meat tender and flavorful.
  6. Warm the tortillas: Heat the small tortillas on the grill, over a gas stove flame, or in a frying pan until they become warm and slightly crisped, making them easier to fold and enhancing texture.
  7. Slice the steak: Cut the rested skirt steak into thin strips, then dice those strips into bite-sized chunks suitable for tacos.
  8. Assemble the tacos: Place the steak chunks onto each warm tortilla. Top with diced avocado, fresh cilantro, and if desired, add sliced jalapeños, crumbled queso fresco, and a squeeze of fresh lime juice to enhance flavor.

Notes

  • Allowing the steak to rest after grilling is essential for juicy, tender meat.
  • Use an instant-read thermometer to ensure perfect medium doneness; overcooking can make skirt steak tough.
  • For extra heat, add more jalapeños or a dash of hot sauce.
  • Flour tortillas are suggested, but corn tortillas can be used for a gluten-free option.
  • Leftover steak can be stored in the refrigerator and used in salads or quesadillas.

Find it online: https://cookedbylina.com/skirt-steak-tacos-recipe/