If there’s one thing we know around here, it is that tacos are basically a food group. These Skirt Steak Tacos are juicy, cheesy, and perfect for a quick weeknight dinner or a backyard party situation.
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Why I Love This Recipe
There is nothing better than a taco night, especially when it comes together this easily. These Skirt Steak Tacos start with a quick marinade with Dalkin&Co taco seasoning and lime juice which makes it extra flavorful and tender. Then you hit it on the grill for just a few minutes, load it up on cheesy tortillas, and pile on all the toppings. It is fast, packed with flavor, and the kind of meal that everyone can customize and love.
And a quick moment of reflection for the cheesy tortillas. We're kinda quesadilla-ing the Skirt Steak Tacos in that we divide the shredded cheese among the tortillas and then place the tortillas under the broiler until the cheese is melted. Once melted, we remove and stuff them with the meat and toppings. Listen to me when I tell you - THIS IS HEAVEN ON EARTH. Don't skip that part.
Ingredients & Substitutions
- Skirt steak
- Kosher salt
- Freshly cracked black pepper
- Taco Seasoning
- Olive oil
- Fresh lime juice and lime zest
- Small street taco size corn tortillas
- Colby Jack or Cheddar cheese
- Pickled red onions
- Guacamole
How to Make
Sprinkle the steak on both sides with salt, pepper, and taco seasoning. In a large glass bowl, whisk 1 ½ tablespoons olive oil with 1 tablespoon lime juice and the reserved lime zest. Add the steak and turn to coat. Marinate for 30 minutes.
Prepare an indoor or outdoor grill over medium-high heat.
Grill the steak to desired doneness, about 3 to 4 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes. Slice the steak into thin strips. If you want crispier steak, you can re-sauté it quickly in a hot skillet.
Divide the shredded cheese among the tortillas. Place the tortillas under the broiler until the cheese is melted. Remove from the oven, top each tortilla with steak, pickled red onions, and guacamole. Fold into tacos and serve the Skirt Steak Tacos immediately.
Tips & Tricks
- Let the steak marinate for at least 30 minutes to really soak up the flavor but if you have more time, up to a few hours is even better.
- Always let the steak rest after grilling so the juices redistribute and keep the meat super tender.
- If you want that crispy steak vibe, give the sliced steak a quick sauté after slicing.
- Broil the tortillas with cheese until just melted to avoid overcooking them and making them too hard.
- Char the tortillas over an open flame for that extra layer of flavor if you have a gas burner.
FAQ's
Can I use a different cut of steak for Skirt Steak Tacos?
Yes. Flank steak would also work really well if you cannot find skirt steak.
What is the best way to char tortillas if I don't have a gas stove?
You can warm them in a hot cast iron skillet until they get a little bit of color and blistering.
Can I make this ahead of time?
You can marinate the steak up to 12 hours in advance. Grill and slice right before serving for the best texture.
What toppings go best with these tacos?
Pickled red onions and guacamole are a must but you can also add fresh cilantro, salsa, or even a little cabbage slaw for crunch.
Similar Recipes
Skirt Steak Tacos with Cheesy Tortillas
Ingredients
- 1 pound skirt steak
- Kosher salt and freshly cracked black pepper
- 3 teaspoons Dalkin&Co Taco Seasoning or Chile Lime Seasoning
- 3 tablespoons olive oil divided
- 2 tablespoons fresh lime juice divided and the zest reserved
- 12 street style small corn tortillas
- 1 cup colby jack cheese freshly shredded (cheddar works too)
- 1 cup guacamole
- pickled red onions
Instructions
- Sprinkle the steak on both sides with salt, pepper, and taco seasoning. In a large glass bowl, whisk 1 ½ tablespoons olive oil with 1 tablespoon lime juice and the reserved lime zest. Add the steak and turn to coat. Marinate for 30 minutes
- Prepare an indoor or outdoor grill over medium-high heat.
- Grill the steak to desired doneness, about 3 to 4 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes. Slice the steak into thin strips. If you want crispier steak, you can re-sauté it quickly in a hot skillet.
- Lightly char the tortilla over an open flame.
- Divide the shredded cheese among the tortillas. Place the tortillas under the broiler until the cheese is melted. Remove from the oven, top each tortilla with steak, pickled red onions, and guacamole. Fold into tacos and serve immediately.
I made a quick version today with leftover steak. I added new Dalkin & Co Chile Lime seasoning and a squeeze of lime and reheated steak in a skillet. Perfecto!
These might just be my new favorite!