Description
These Skirt Steak Tacos are a flavorful and satisfying meal featuring perfectly grilled skirt steak seasoned with a blend of aromatic spices. Served with fresh avocado, cilantro, and optional toppings like jalapeños and queso fresco, these tacos come together quickly and make a delicious dinner for four.
Ingredients
Scale
Spices and Seasonings
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
Main Ingredients
- 1 pound skirt steak
- 1 tablespoon olive oil
- 1 avocado, diced
- 2 tablespoons chopped fresh cilantro
- 8 small tortillas
Optional Toppings
- Sliced jalapeños
- Crumbled queso fresco
- Sliced fresh limes
Instructions
- Preheat the Grill: Heat a grill to medium-high heat, around 375°F, or preheat a grill pan to medium-high to prepare for cooking the steak.
- Prepare the Seasoning: In a small bowl, combine paprika, cumin, garlic powder, chili powder, sea salt, dried oregano, onion powder, and ground black pepper. Mix well until all spices are evenly blended.
- Season the Steak: Brush both sides of the skirt steak with olive oil. Sprinkle the seasoning mixture evenly on both sides and gently pat it into the meat to ensure it adheres well.
- Grill the Steak: Place the seasoned steak on the grill and cook for 4 to 5 minutes per side, aiming for medium doneness with an internal temperature between 135°F and 145°F using an instant-read thermometer.
- Rest the Steak: Remove the steak from the grill and let it rest for at least 10 minutes. This helps the juices redistribute for a tender and juicy steak.
- Toast the Tortillas: Warm the tortillas on the grill, over a gas stove, or in a frying pan until they are toasty and slightly crisped.
- Slice the Steak: Thinly slice the rested steak and then dice the slices into bite-sized chunks suitable for tacos.
- Assemble the Tacos: Place the steak chunks into the warmed tortillas. Top with diced avocado, chopped cilantro, and optional toppings such as sliced jalapeños, crumbled queso fresco, and a squeeze of fresh lime juice.
Notes
- Resting the steak after grilling is essential for retaining its juices and achieving maximum flavor.
- Use an instant-read thermometer to determine perfect doneness without overcooking the steak.
- Feel free to substitute corn tortillas for the flour tortillas if preferred.
- Adjust the amount of chili powder and jalapeños based on your desired spice level.
- For a smoky flavor, use a charcoal grill if available.
