Easy Skirt Steak Street Tacos
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Easy Skirt Steak Street Tacos
One of our go-to recipes is skirt steak street 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 this recipe 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. Enjoy!
Tips for this Recipe:
1.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!
2.The quickest way to cut the skirt steak into small cubes is to cut into ½ inch wide strips and then cut the strips into ½ pieces. Save time by cutting 4 or 5 strips at a time.
3.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!
4.Squeeze lime juice on the avocado to prevent it from turning brown.
5.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!
Cooking the Skirt Steak
- Melt ½ tablespoon butter in large skillet over medium heat
- Add onions. Sauté until translucent
- Add garlic and stir frequently
- Add juice of 2 limes
- Add diced skirt steak
- Add salt and pepper
- Add 1 small packet of Sazon Goya seasoning
- 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 1/4 tablespoon butter in large skillet over medium heat
- Add tortillas to 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?
Ingredients
- 2 Pounds of Diced Skirt Steak
- 1 Package Street Tacos- Corn or Flour
- Juice of 2 Limes
- ¼ Cup Garlic- Minced
- ½ Large Onion- Diced
- 1 Packet of Sazon Goya Seasoning- Original
- 1 Tablespoon Butter
- 1/8 Teaspoon Salt
- 1/8 Teaspoon Pepper
Optional Toppings
- 1 Cilantro Bunch
- 1 Jalapeno
- 2 Small Tomatoes- Diced
- 1 Avocado- Sliced or Diced
- 1 Cup Mexican Cheese
- 1 Cup Lettuce- Shredded
- 1 Cup Sour Cream
- Your favorite beans and rice
Easy Skirt Steak Street Tacos
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Optional Toppings
- 1 Cilantro Bunch
- 1 Jalapeno
- 2 Small Tomatoes- Diced
- 1 Avocado- Sliced or Diced
- 1 Cup Mexican Cheese
- 1 Cup Lettuce- Shredded
- 1 Cup Sour Cream
- Your favorite beans and rice
Instructions
Cooking the Skirt Steak
- Melt ½ tablespoon butter in large skillet over medium heat
- Add onions. Sauté until translucent
- Add garlic and stir frequently
- Add juice of 2 limes
- Add diced skirt steak
- Add salt and pepper
- Add 1 small packet of Sazon Goya seasoning
- 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 1/4 tablespoon butter in large skillet over medium heat
- Add tortillas to 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?
