These skirt steak tacos start with a simple marinade that packs in bold, zesty flavor. The tender, juicy steak is perfect for piling into warm tortillas with all your favorite toppings.
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Skirt Steak Tacos Recipe with Easy Marinade
This skirt steak taco recipe is a homemade version of Mexican street tacos or carne asada, and one of my favorite ways to use grilled skirt steak. Thin cut strips of skirt steak are marinated in oil, lemon, garlic, cumin, and salt and pepper then quickly seared for a juicy, tender bite!
Add fresh toppings and these tacos are over the top. My family’s favorites are diced tomatoes, sliced avocado, chopped cilantro, onions, and cilantro lime crema. So good and perfect for Taco Tuesday!
How to Season Skirt Steak
This delicious skirt steak marinade is my go-to because it’s got loads of flavor that penetrates flavor all the way through the meat, but it’s ridiculously easy too! Below are a few other ways to try for a different flavor profile, using any combination you’d like:
- Jalapeno + lime
- Soy sauce + chili powder + honey
- Garlic + oregano
How to Grill Skirt Steak for Tacos
Skirt steak is a very flavorful cut of beef, but it can also be quite tough. Marinating it is the first step to cooking it because you need the acid to break down the fibers. Marinate it for as little as 30 minutes, but no longer than 24 hours. I like to marinate in the morning and grill in the evening. Bring it to room temperature about 30 minutes before grilling.
You want to add it to a hot grill to get the best sear and depending on the thickness of the steak, you’ll be cooking it for about 3-4 minutes per side. Skirt steak is best when it’s medium-rare.
Cutting the Steak
You’ve probably heard the tip to cut steak “against the grain”—but what does that actually mean? Some cuts, like skirt steak or grilled flank steak, have more visible muscle fibers and connective tissue, which can make them tough if not sliced properly.
When you look at the steak, you’ll notice lines running in one direction—that’s the grain. Cutting against the grain means slicing perpendicular to those lines. This shortens the muscle fibers, making the steak more tender and easier to chew.
Delicious Toppings
- Cilantro lime crema – see easy recipe below
- Sliced avocado
- Pickled onions
- Grilled corn
- An extra squirt of lime
- Queso fresco or cotija cheese
- Pico de gallo
Quick Cilantro Lime Crema:
Blend ½ cup sour cream, ¼ cup fresh cilantro, zest and juice of 1 lime, 1 garlic clove, and ½ teaspoon salt until smooth. Add pepper to taste.
FAQs
The marinade can be made up to 3 days ahead, but be sure not to marinate for more than 24 hours.
Skirt steak is already a tender piece of meat, but by using a marinade it gets even more tender. You can also pound the steak with a meat mallet to an even thickness if you wish.
This really is personal preference on how you like your steaks cooked. For these tacos I prefer medium rare which 135°F or medium 145°F degrees. Remember that your steak will continue to cook after removing it from the grill, so you may want to remove it a little earlier and let it rest.
Skirt steak or flank steak are my preferred choices. Both cuts of meat are tender, cook quickly and get even more tender when marinated. Here are some more steak tacos we love including flank steak tacos and steak tacos.
Cooked meat will keep in the fridge in an airtight container for up to 3 days. Taco Tuesday just became Taco Wednesday, Thursday, and Friday!
Love beef taco recipes? Make a classic taco with taco meat, try beef birria tacos or my carne asada tacos recipe!
More Mexican Favorites
Skirt Steak Tacos
Ingredients
Marinade:
- 1 pound boneless beef skirt steak
- ⅓ cup olive oil
- 1 lime , juiced and zested
- 3 garlic cloves , 1 1/2 teaspoons minced
- 1 teaspoon Kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon ground black pepper
Tacos:
- 6 corn tortillas
- 3 Tablespoons freshly chopped cilantro
Optional toppings: sliced tomatoes, diced onions, avocado, cotija cheese, cilantro lime crema
Instructions
- Marinade. Combine 1/3 cup olive oil, 1 lime, 3 cloves garlic, 1 teaspoon salt, 1 teaspoon cumin and 1/2 teaspoon pepper in a large bowl. Add the steak and marinate for at least 20 to 30 minutes at room temperature or up to 24 hours in the refrigerator. Set out 30 minutes before cooking.
- Grill. Use tongs to transfer to a preheated grill and cook until it reaches desired doneness (about 3 to 4 minutes per side over high heat). Remove from grill and allow to rest 5 minutes before slicing. Cut steak against the grain.
- Prepare taco toppings. Prep desired toppings while steak is resting. I like to add diced tomatoes, avocado, cilantro and onions with the cilantro lime crema (recipe in notes).
- Assemble tacos. Place skirt steak on top of warm tortillas. Add desired toppings and serve while warm.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Jennifer
These tacos were so tasty and so easy to make! The whole family loved them!
Beth
These tacos look so tasty and very delicious. The family is going to love these and I can’t wait to make a toppings bar! Such a great recipe and sounds amazing!
Jessica Burgess
These came in so perfect when we had family in town! Thank you!