Check out our favorite recipe for making Easy Skirt Steak Street Tacos!
One of our go-to recipes is easy skirt steak tacos. Why you ask? Because all of the kids love them, they are easy to make and everybody can customize them the way they like! This is one meal that I can cook that I don’t find myself having to make something else for one of the kids.
That’s a win in my book! We cook easy skirt steak street tacos on a regular basis, probably 2 or 3 times a month and it’s usually at the request of my daughter Kaleigh. She can’t get enough of them. We love the street tacos because of their great size! I don’t know what it is about a small taco that doesn’t make you feel guilty about eating 5 of them…..or 8 in Kaleigh’s case. Street tacos are available in flour tortillas or corn tortillas. Enjoy!
I like to make skirt steak for tacos on the stove but you can also grill it, cook it on a grill pan, or even a cast iron skillet. If you decide to grill it, I would recommend slicing the skirt steak into small bite-sized pieces after it has been grilled. Instead of cutting the meat and then cooking it, put the meat in a bowl or a resealable plastic bag and use the other ingredients as a marinade.
Marinate the skirt steak with garlic, onions, fresh lime juice, seasoning, salt, and pepper for about an hour to let the flavors soak in. This step is not necessary when cooking on the stove because the flavors all blend together and the liquid reduces. After you have marinated the skirt steak, cook on medium-high or medium high heat to get a nice sear on the outside. After the meat has reached your desired temperature, slice and make tacos!
If you like tacos, be sure to check out our recipe for making taco pasta! This dish takes all of the great flavors of your favorite taco recipes and turns it into a pasta dish! Click for the recipe!
Tips for making Skirt Steak Street Tacos
Put the skirt steak in the freezer for about an hour before cutting. Raw skirt steak can be a pain in the butt to cut, but when you freeze it just enough it cuts like butter! The quickest way to cut the skirt steak into small cubes is to cut it into ½ inch wide strips and then cut the strips into ½ pieces. Save time by cutting 4 or 5 strips at a time.
Throw your used lime peels in the garbage disposal. The peels do a great job of cleaning your garbage disposal and add a great citrus scent to your kitchen!
When cutting skirt steak for tacos, it's best to cut against the grain. If you cut the skirt steak with the grain of the meat, it will end up being very chewy.
Freeze the leftover half of the onion. When you need diced onions for your next recipe, you won’t have to worry about shedding tears. When you freeze the onion, it eliminates the tears!
Skirt steak and flank steak look like similar cuts of beef. Skirt steak is usually a thinner and narrower cut of meat than flank steak. Flank steak is usually leaner than skirt steak. Both have great flavor. Both cuts can be a little chewy at times. I like to ask my butcher to put the meat through their tenderizer to help make it even better! Since we are cutting the steak up into small pieces for the tacos, skirt steak works perfectly for this recipe.
Ingredient substitutions and tips for making Skirt Steak Street Tacos:
Directions for making Skirt Steak Street Tacos:
Easy Skirt Steak Street TacosRate this Recipe Print Recipe Pin Recipe
- Large Skillet
- 1 Bunch Cilantro (Coriander)
- 1 Jalapeno
- 2 Tomatoes (Diced)
- 1 Avocado (Sliced or Diced)
- 1 Cup Mexican Cheese (Queso Fresco)
- 1 Cup Lettuce (-Shredded)
- 1 Cup Sour Cream
- Your favorite beans and rice
Cooking the Skirt Steak
- Melt ½ tablespoon butter in a large skillet over medium heat.
- Add onions. Sauté until translucent.
- Add garlic and stir frequently.
- Add the juice of 2 limes.
- Add diced skirt steak.
- Add salt and pepper.
- Reduce heat to medium-low and stir frequently for 15 minutes.
- Once the liquid has reduced, remove skirt steak from heat.
Warming the Tortillas
- Melt ¼ tablespoon butter in a large skillet over medium heat.
- Add tortillas to the pan in a single layer.
- Warm for 30 seconds then flip.
- Warm for 30 seconds then remove from heat.
- Repeat for all tortillas- Add additional butter to pan if needed.
- And now for the best part! It’s time to eat! My favorite toppings include cilantro, jalapeno, avocado, lime juice (yes, I add more J) and cheese. The kids usually just stick to lettuce and cheese. Tacos are just not the same without beans and rice. My go-to is Goya yellow rice & corn and La Preferida pinto beans. What’s your family favorite?
Nutrition information is provided as a courtesy and is an estimate only.
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