Grilled Skirt Steak Tacos

Savor the bold flavors of Mexico with these mouthwatering Grilled Skirt Steak Tacos! Marinated in a zesty blend of lime juice, garlic, and spices, the tender steak is grilled to perfection and served in a crispy corn tortilla with fresh toppings, creating a truly unforgettable taco experience.

Ingredients

• 1.5 pounds skirt steak
• 1/4 cup lime juice
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste
• 6 corn tortillas
• 1 large red onion, thinly sliced
• 1 large avocado, diced
• 1 cup chopped fresh cilantro
• 1 lime, cut into wedges
• Salt, for serving

Instructions

Grill the skirt steak over medium-high heat for 5-7 minutes per side, or until it reaches your desired level of doneness. Let the steak rest for 5 minutes before slicing it thinly against the grain.

In a small bowl, whisk together lime juice, olive oil, garlic, oregano, cumin, paprika, and cayenne pepper.

Season the mixture with salt and pepper to taste. Brush the mixture evenly onto both sides of the skirt steak during the last 2 minutes of grilling.

Grill or toast the corn tortillas for about 30 seconds on each side, until they’re lightly charred and pliable.

Assemble the tacos by slicing the grilled steak into thin strips and placing them onto a tortilla. Top with sliced red onion, diced avocado, and a sprinkle of chopped cilantro.

Serve with a lime wedge on the side and a sprinkle of salt.

Notes

You can use flank steak as a substitute if you can’t find skirt steak, just adjust the cooking time accordingly.

Don’t overcrowd the grill, grill in batches if necessary, to ensure even cooking.

For a spicy kick, add more cayenne pepper to the marinade or serve with your favorite hot sauce.

If you’re not a fan of cilantro, try substituting with chopped scallions or parsley.

Don’t forget to slice the steak against the grain for the most tender bites.

For a vegan option, omit the steak and add roasted portobello mushrooms or grilled eggplant instead.

Nutrional Value

• Calories: 420
• Total Fat: 26g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 350mg
• Total Carbohydrates: 24g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 30g