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Skirt Steak Tacos Recipe

Juicy skirt steak is quickly seared and assembled into simple, flavorful tacos with fresh toppings.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • 2 pounds skirt steak trimmed of excess fat
  • salt to taste
  • freshly ground black pepper to taste
  • 2 teaspoons cooking oil
  • 2 cups shredded lettuce loosely packed
  • 2 tomatoes diced
  • 2 tablespoons cilantro finely minced
  • 1-2 avocados pitted and sliced
  • 1 cup queso fresco or other cheese crumbled (or use shredded cheese of your choice)
  • 1 lime cut into wedges
  • 8 tortillas flour or corn

Instructions

  • Season the skirt steak on both sides with salt and freshly ground black pepper.
  • Heat a skillet or grill pan over high heat until very hot, then swirl in the cooking oil.
  • Add the skirt steak and sear for 2–3 minutes per side for medium-rare if the steak is about 1/2" thick.
  • If the steak is thicker, reduce heat to medium, cover the pan, and cook an additional 2–3 minutes until desired doneness.
  • Remove the steak and let it rest for 5 minutes to retain juices.
  • Slice the skirt steak thinly across the grain into very thin ribbons.
  • Warm the tortillas if desired, then assemble each taco with steak, shredded lettuce, diced tomatoes, minced cilantro, and avocado slices.
  • Top with crumbled queso fresco or shredded cheese and serve with lime wedges.

Equipment

  • Skillet or Grill Pan
  • Knife
  • Cutting Board
  • Tongs
  • Serving Platter

Notes

  • Resting the steak helps keep it juicy.
  • Slice across the grain for tender bites.
  • Warm tortillas briefly for better texture.