This is pan-seared Skirt steak tacos Housed in a warm corn tortilla, your Taco Tuesday will be the best part ever. Between the tamari-orange marinade and the fresh toppings, every bite is bursting with flavor!
Why You'll Love This Skirt Steak Tacos Recipe
Everyone will want Taco Night to be on the menu all week after grabbing a bite.
- Family friendly. Place the toppings in bowls and let everyone add whatever they want to their tacos.
- versatile Crisp them up or use leftover steak to make these skirt steak tacos.
- Perfect for gatherings. Double or triple the recipe when you're expecting a large crowd.
- Simple. If you can sear a steak, this is practically a fail-proof recipe for you.
Recipe ingredients
The tangy marinade with the sweet orange adds a lot of flavor to every bite. Scroll down to the recipe card at the bottom of the post for exact ingredient amounts.
- skirt steak – Flank steak is a great option.
- Tamari – Low-sodium soy sauce and coconut aminos also work.
- Orange juice – It needs to be freshly squeezed. Store-bought juices sometimes give meat an odd taste.
- garlic- Fresh garlic is best. Feel free to use garlic paste or garlic powder.
- Avocado oil- Olive or coconut oil is also great.
- Corn Tortillas – Don't confuse them for flour tortillas or you'll end up with a burrito instead of a taco.
What is skirt steak?
Skirt steak is a popular cut between brisket and flank, from the lower belly of the cow. It comes from the “plate” category and is sold in long, flat pieces. It is not particularly tender, with a high amount of connective tissue. The lack of movement and effort coming from that area means it's more flavorful. Skirt steak is perfect for grilling and searing over high heat.
How to Make Skirt Steak Tacos
Don't overcook the steak because its juiciness is part of what makes these tacos so great. Scroll down to the recipe card below the post for more detailed instructions.
- Marinate the steak. Mix the tamari, orange juice and garlic in a large bowl. Add the steak and stir well. Cover the bowl with plastic wrap and refrigerate. Marinate it for 1-4 hours.
- Cook the steak. Add oil to a large cast-iron skillet over medium-high heat. Add marinated steak (without excess juices). Cook it for 3-5 minutes or until it turns brown. Remove from heat and set aside.
- Heat the tortillas. Place the tortillas in a skillet over medium-low heat. Heat them for 1-2 minutes per side or until warm and crispy. If they are not warm enough, they will break when you fold them. Remove them from the heat and cover with a clean kitchen towel.
- Assemble the tacos. Place the steak in the center of each tortilla. Add 1-2 tablespoons of your favorite toppings. Serve immediately and enjoy.
Tips and variations
These juicy skirt steak tacos can never be boring once you see how easy it is to cut corners and use leftovers to make them.
- Use leftover steak. Slice leftovers Grilled flank steak or Grilled Ribeye And use it to make these tacos.
- Do not overcrowd the skillet. You need a large skillet to cook the steak so it can grill properly and not sweat its own juices. You may need to cook in batches.
- Use the microwave. Grab all the tortillas and sprinkle with 1/2 teaspoon water. Wrap them in a clean kitchen towel and microwave for one minute or until heated through. That way you heat them all at the same time.
- Go for leftover vegetables. Chop leftover tomatoes, onions, and avocados to reduce food waste and add more flavor to every bite. Add them as toppings.
- Make them crispy. Assemble tacos without toppings. Next, add 1 tablespoon of oil to the wok and let it heat for 1 minute on medium heat. Place 2 tacos in the skillet and let them cook for 3-4 minutes on each side or until golden and crisp. Serve and enjoy.
Skirt Steak Taco Topping Ideas
Here's your chance to get creative with fresh, creamy and crunchy toppings.
- Pico de Gallo – Use your favorite.
- avocado- Feel free to use leftovers Guacamole.
- lime wedge- Lemon is also great.
- grated fresh cheese – Queso cotija works too.
- Crushed Chicharan – Make sure it is still crunchy.
- Mexican Crema – Go for the sour cream if you have what you got on hand.
Serving advice
These pan-seared skirt steak tacos are a hearty dinner option on their own, but you can also pair them with Mexican or Tex-Mex inspired sides. For something lighter, try mine Avocado Corn Salad And Mexican Chopped Salad. If you want some comfort, go for me Dutch oven beef chili. my Türkiye Stuffed Poblano Peppers Another family-favorite.
How to store and reheat leftovers
If you double the amount for steak, you'll have plenty to reheat for dinner all week.
- Fridge: Store steak, tortillas and toppings in separate airtight containers. They will keep up to 5 days.
- To reheat them: Microwave the steak and tortillas for one minute or until heated through. Add toppings as usual and enjoy. You can also fry the tortillas over medium heat for 1 minute and heat the steak in a pan over medium-high heat for 7-8 minutes.
More steak recipes
description
This juicy skirt steak tacos recipe will be a hit on Taco Tuesday with its tangy marinade and fresh veggie toppings.
Skirt Steak:
Optional Toppings:
- Add tamarind, orange juice and garlic to small bowl. Whisk together and set aside.
- Add cubed skirt steak to medium bowl. Pour the sauce over the steak, toss using a spoon to coat, and let sit for 1 hour or up to 4 hours.
- Heat a large cast iron skillet over medium-high heat.
- Add the avocado oil to the pan with the marinated skirt steak. Cook until steak is browned, 3-5 minutes.
- Grill the tortillas over medium-low heat for 1-2 minutes per side.
- Assemble the tacos by placing steak on each tortilla and adding your favorite toppings.
