Description
Juicy, marinated skirt steak tacos packed with bold spices and topped with fresh garnishes for a flavorful and satisfying meal. Perfect for weeknight dinners or casual gatherings.
Ingredients
- 1 1/2 pounds skirt steak
- 2 tablespoons olive oil
- 2 tablespoons lime juice (freshly squeezed)
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 small corn tortillas
- 1 cup diced tomatoes
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh cilantro
- 1 avocado, sliced
- 1/2 cup crumbled queso fresco
- Lime wedges, for serving
Instructions
- In a bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and black pepper.
- Place the skirt steak in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Preheat a grill or cast-iron skillet over medium-high heat.
- Remove the steak from the marinade and cook for 3–5 minutes per side, depending on thickness, until desired doneness is reached.
- Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing thinly against the grain.
- Warm the corn tortillas on the grill or in a dry skillet until pliable.
- Assemble the tacos by placing sliced steak onto each tortilla. Top with diced tomatoes, red onion, cilantro, avocado slices, and queso fresco.
- Serve immediately with lime wedges on the side.
Notes
- For extra heat, add sliced jalapeños or a drizzle of hot sauce.
- You can substitute flank steak if skirt steak is unavailable.
- Store leftover steak in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free option, omit the queso fresco.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grill
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 95 mg
