Skirt Steak Tacos

These pan-seared skirt steak tacos nestled in warm corn tortillas will be the best part of your Taco Tuesdays from now on. Between the tamari-orange marinade and 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 entire week’s menu after taking a bite.

• Family-friendly. Place the toppings in bowls and let everyone add whatever they want to their tacos.
• Versatile. Make them crispy 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.
• Easy. If you can sear a steak, this is practically a fail-proof recipe for you.

Recipe Ingredients

The tangy marinade with sweet orange adds lots of flavor to each bite. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Skirt steak – Flank steak is a great substitute.
• Tamari – Low-sodium soy sauce and coconut aminos work too.
• Orange juice – It needs to be freshly-squeezed. Store-bought juice sometimes gives meat a strange flavor.
• Garlic – Fresh garlic is best. Feel free to use garlic paste or garlic powder.
• Avocado oil – Olive or coconut oil are great as well.
• Corn tortillas – Don’t confuse them for flour tortillas or you’ll make burritos instead of tacos.

What Is Skirt Steak?

Skirt steak is a popular cut from the cow’s lower belly area, right between the brisket and flank. It comes from the “plate” section and is sold in long, flat pieces. It’s not particularly tender, with a high amount of connective tissue. The lack of movement and effort coming from that area means it’s also more flavorful. Skirt steak is perfect for grilling and searing over high heat.

How to Make Skirt Steak Tacos

Don’t over-cook the steak because its juiciness is part of what makes these tacos so great. Scroll to the recipe card at the bottom of 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 it. Marinate it for 1-4 hours.
• Cook the steak. Add the oil to a large cast-iron skillet over medium-high heat. Add the marinated steak (without excess juices). Cook it for 3-5 minutes or until browned. Remove it from the heat and set it aside.
• Heat the tortillas. Place the tortillas in a griddle over medium-low heat. Heat them for 1-2 minutes per side or until warm and bendy. If they’re not warm enough, they’ll break when you fold them. Remove them from the heat and cover them with a clean kitchen towel.
• Assemble the tacos. Place steak in the center of each tortilla. Add 1-2 tablespoons of your favorite toppings. Serve immediately and enjoy.

Tips & Variations

These juicy skirt steak tacos can never get boring once you see how easy it is to cut corners and use leftovers to make them.

• Use leftover steak. Slice leftover Grilled Flank Steak or Grilled Ribeye and use it to make these tacos.
• Don’t over-crowd the skillet. You need a large skillet to cook the steak in so it can grill properly and not sweat in its own juices. You may need to cook in batches.
• Use the microwave. Grab all of the tortillas and sprinkle them with 1/2 teaspoon water. Wrap them in a clean kitchen towel and microwave them for up to a minute or until warm. This way you heat them all up at the same time.
• Go for leftover veggies. Chop up leftover tomatoes, onions, and avocado to reduce food waste and add more flavor to each bite. Add them as toppings.
• Make them crispy. Assemble the tacos without toppings. After that, add 1 tablespoon oil to the skillet and let it heat for 1 minute over medium heat. Place 2 tacos in the skillet and let them cook for 3-4 minutes on each side or until golden and crispy. Serve and enjoy.

Skirt Steak Taco Topping Ideas

It’s your chance to get creative with fresh, creamy, and crunchy toppings.

• Pico de Gallo – Use your favorite.
• Avocado – Feel free to use leftover Guacamole.
• Lime wedges – Lemons are great as well.
• Crumbled queso fresco – Queso cotija works too.
• Crumbled chicharron – Make sure it’s still crunchy.
• Mexican crema – Go for sour cream if that’s what you’ve got on hand.

Serving Suggestions

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 light, try my Avocado Corn Salad and Mexican Chopped Salad. If you want something comforting, go for my Dutch Oven Beef Chili. My Turkey Stuffed Poblano Peppers are another family-favorite.

How to Store & Reheat Leftovers

If you double the amounts for the steak, you’ll have plenty to reheat for dinner throughout the week.

• Fridge: Store the steak, tortillas, and toppings in separate airtight containers. They’ll keep for up to 5 days.
• To reheat them: Microwave the steak and tortillas for up to a minute or until warm. Add the toppings as usual and enjoy. You can also heat the tortillas in a griddle over medium heat for 1 minute on each side and the steak in a pan over medium-high heat for 7-8 minutes.

More Steak Recipes

• Grilled Ribeye Steak
• Steak Street Tacos
• The Most Flavorful Skirt Steak with Chimichurri Sauce
• Ultimate Cast Iron Cowboy Steak with Chimichurri

Print