Steak Tacos Recipe

Introduction

Steak tacos are a flavorful and satisfying meal perfect for any occasion. Tender skirt steak marinated in zesty lime and spices, seared to your liking, then wrapped in warm corn tortillas with fresh toppings. They’re quick to prepare and sure to please your whole family.

Ingredients

• 1 lb skirt steak
• 1/3 cup olive oil (plus 1 tablespoon for searing)
• 3 tbsp lime juice
• 4 cloves garlic, minced
• 1/2 cup fresh cilantro, chopped finely
• 1 tbsp chili powder
• 1 tsp sea salt
• 1/2 tsp black pepper
• 12 medium corn tortillas (preferably warmed)
• 3/4 cup Roma tomatoes, finely diced
• 1/4 cup red onions, finely diced
• 1 medium avocado, diced
• 1/3 cup Cotija cheese
• 1/2 cup fresh cilantro leaves

Instructions

1. Step 1: Pat the steak dry with paper towels and place it into a large zip lock bag.
2. Step 2: In a small bowl, whisk together the olive oil, lime juice, garlic, chopped cilantro, chili powder, salt, and pepper. Pour the marinade over the steak, seal the bag, and massage the marinade into the meat.
3. Step 3: Marinate the beef in the refrigerator for at least 3 hours, but no more than 24 hours to avoid mushiness.
4. Step 4: Remove the steak from the marinade and discard the marinade. Pat the steak dry again.
5. Step 5: Preheat a large cast iron skillet over medium-high heat until very hot. Add 1 tablespoon olive oil.
6. Step 6: Add the skirt steak to the pan and sear according to your preferred doneness: 2-3 minutes per side for rare, up to 4.5-6 minutes per side for well done. Avoid moving the steak except to flip.
7. Step 7: Use a meat thermometer to check doneness: 120°F for rare, 130°F for medium rare, 140°F for medium, 150°F for medium well, 160°F for well done. Keep in mind the temperature will rise about 5 degrees while resting.
8. Step 8: Transfer the steak to a cutting board, tent with foil, and let rest for 5 minutes. Then slice thinly against the grain.
9. Step 9: To assemble, layer slices of steak in each warm tortilla. Top with diced tomatoes, red onions, avocado, Cotija cheese, and fresh cilantro leaves.

Tips & Variations

• For extra flavor, add a splash of tequila or a pinch of smoked paprika to the marinade.
• Use flour tortillas if corn tortillas aren’t available, but warming them enhances the taste and texture.
• Top with a squeeze of fresh lime juice or your favorite salsa for a bright finish.
• If you prefer a spicier taco, include sliced jalapeños or a dash of hot sauce.

Storage

Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days. Keep tortillas separate in a sealed bag to maintain softness. Reheat steak gently in a skillet over low heat or microwave briefly to avoid drying it out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for these tacos?

Yes, flank or ribeye steak can also work well. Just adjust the cooking time as needed for thickness and tenderness.

How can I make the tacos vegetarian?

Replace the steak with grilled portobello mushrooms or seasoned roasted vegetables for a delicious vegetarian option that still packs plenty of flavor.

Steak Tacos Recipe

Print Recipe

★★★★★

4.5 from 96 reviews

These flavorful steak tacos feature tender skirt steak marinated in a zesty blend of lime, garlic, and cilantro, then seared to perfection and served in warm corn tortillas with fresh toppings such as diced tomatoes, red onions, avocado, Cotija cheese, and cilantro for a delightful Mexican-inspired meal.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours 25 minutes
• Yield: 12 tacos 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Steak

• 1 lb Skirt steak
• 1/3 cup Olive oil (plus 1 tablespoon for searing)
• 3 tbsp Lime juice
• 4 cloves Garlic (minced)
• 1/2 cup Fresh cilantro (chopped finely)
• 1 tbsp Chili powder
• 1 tsp Sea salt
• 1/2 tsp Black pepper

Tacos

• 12 medium Corn tortillas (preferably warmed)
• 3/4 cup Roma tomatoes (finely diced)
• 1/4 cup Red onions (finely diced)
• 1 medium Avocado (diced)
• 1/3 cup Cotija cheese
• 1/2 cup Fresh cilantro

Instructions

1. Prepare the marinade: In a small bowl, whisk together 1/3 cup olive oil, lime juice, minced garlic, chopped cilantro, chili powder, sea salt, and black pepper until well combined.
2. Marinate the steak: Pat the skirt steak dry with paper towels. Place it in a large zip lock bag, pour the marinade over the meat, seal the bag, and massage the marinade into the steak. Refrigerate for at least 3 hours, but no more than 24 hours to avoid mushy texture.
3. Preheat skillet: Remove the steak from the marinade and discard the leftover marinade. Pat the steak dry again. Heat a large cast iron skillet over medium-high heat until very hot, indicated by a drop of water sizzling instantly. Add 1 tablespoon olive oil to the pan.
4. Sear the steak: Add the skirt steak to the hot skillet. Cook for 2-3 minutes per side for rare, 3-4 minutes for medium-rare, 3.5-4.5 minutes for medium, 4-5 minutes for medium-well, or 4.5-6 minutes for well done. Avoid moving the steak except to flip to achieve a good sear. Use a meat thermometer to check internal temperature: 120°F for rare, 130°F medium-rare, 140°F medium, 150°F medium-well, 160°F well done. Note the temperature will rise approximately 5°F while resting.
5. Rest and slice: Transfer the cooked steak to a cutting board or plate and tent loosely with foil. Let it rest for 5 minutes. Then, slice the steak thinly against the grain.
6. Assemble the tacos: Warm the corn tortillas. Fill each with slices of steak, then top with diced Roma tomatoes, red onions, diced avocado, a sprinkle of Cotija cheese, and fresh cilantro leaves. Serve immediately and enjoy.

Notes

• Marinating the steak for too long (over 24 hours) can cause the meat to become mushy due to the lime juice.
• For best flavor, use freshly squeezed lime juice and fresh garlic.
• Adjust cooking time based on the thickness of your steak and desired doneness, using a meat thermometer for precision.
• Warming the tortillas before assembly improves the texture and flavor experience.
• Cotija cheese is a salty crumbly Mexican cheese, but it can be substituted with feta if unavailable.
• Resting the steak after cooking allows juices to redistribute, ensuring tender and juicy meat.

Keywords: steak tacos, skirt steak, Mexican tacos, grilled steak tacos, marinated steak, corn tortillas, Cotija cheese, avocado tacos