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Skirt Steak Tacos

These skirt steak tacos are made with an easy marinade that adds bold flavor to the tender slices of grilled marinated steak! Add your favorite toppings for a quick weeknight dinner.

We love Mexican recipes! Other favorite tacos include flank steak tacos, ground beef tacos and steak tacos.

Skirt steak taco with lime and cilantro.
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Grilled Skirt Steak Tacos

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!

Skirt steak on the grill.

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

I’m sure you’ve heard you should cut steak “against the grain” but what exactly does that mean? Well, certain cuts of meat are much more fibrous than others. When there is a lot of connective tissues happening, it’s important to break those down so it’s much easier to chew.

When you look at the steak, especially cuts like skirt steak or grilled flank steak, there are obvious lines that run down the beef in one direction. To cut against it means to take your knife and cut slices in the opposite direction. This is so that you are cutting the fibers shorter which helps keep it tender and results in a more pleasant bite.

Sliced produce on cutting board.

Delicious Toppings

*To make this easy cilantro lime crema to drizzle on top, blend 1/2 cup sour cream, 1/4 cup cilantro, 1 lime zested and juiced, 1 clove of garlic, and 1/2 tsp of salt in a food processor until smooth. Add salt and pepper to taste.

Make Ahead + Storing

  • Make ahead: The marinade can be made up to 3 days ahead, but be sure not to marinate for more than 24 hours.
  • Storing: 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!


How do you cut skirt steak for tacos?

You want to cut your steak into thin slices and cut against the grain. If you cut with the grain your steak tacos will be tough and chewy.

How do you tenderize skirt steak for grilling?

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.

How do I know what temperature my steak is done?

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.

What cut of steak is best for tacos?

Skirt steak or flank steak are my preferred choices. Both cuts of meat are tender, cook quickly and get even more tender when marinated.

Skirt steak taco on counter.

Love beef taco recipes? Make a classic taco with taco meat, try birria tacos or my carne asada tacos recipe!

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skirt steak taco with lime and cilantro

Skirt Steak Tacos

5 from 4 votes
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Author: Jamielyn Nye
These skirt steak tacos are made with an easy marinade that adds bold flavor to the tender slices of grilled marinated steak! Add your favorite toppings for a quick weeknight dinner.
Prep Time: 5 minutes
Marinade: 20 minutes
Total Time: 25 minutes
Servings: 6



  • 1 pound boneless beef skirt steak
  • 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


  • 6 corn tortillas
  • 3 Tablespoons freshly chopped cilantro

Optional toppings: sliced tomatoes, diced onions, avocado, cotija cheese, cilantro lime crema


    • Combine the olive oil, lime, garlic, salt, cumin and 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.
    • 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.
    • 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).
    • Place steak on top of warm tortillas. Add desired toppings and serve while warm.


    Make ahead: This marinade can be made up to 3 days in advance, however I don’t recommend marinating the meat longer than 24 hours. Typically I like to add the meat in the morning and grill that evening. 
    Storing: Discard any leftover marinade and do not reuse. You can store leftover meat in a covered container in the refrigerator up to 3 days. 
    Toppings: The additional toppings are not included in nutritional value. Feel free to add as you prefer.
    Cilantro Lime Crema: For a delicious flavor, add this sauce on top.
    In a food processor, blend 1/2 cup sour cream, 1/4 cup cilantro, 1 lime (zested and juiced), 1 clove garlic, 1/2 teaspoon salt. Blend until smooth. Salt and pepper to taste.


    Calories: 286kcal | Carbohydrates: 14g | Protein: 18g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 451mg | Potassium: 296mg | Fiber: 2g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 2mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Main Dish
    Cuisine: Mexican

    Did you make this recipe? Don’t forget to give it a star rating below!

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