Skirt Steak Tacos are tacos made with thinly sliced beef, usually skirt steak or flank steak, quickly cooked in a hot skillet and served in tortillas, topped with onion and cilantro.
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This skirt steak tacos recipe is on our weeknight rotation at home because it is quick and easy.
It uses skirt steak (but any cut works) cooked in a hot skillet to save time and keep the meat tender, served in warm tortillas with onion, cilantro, and optional toppings, perfect for any taco night.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Skirt steak: Provides a thin cut that cooks quickly and stays tender.
- Corn or flour tortillas: Hold the filling and provide structure for tacos.
- White or red onion: Adds sharp contrast to balance the rich meat.
- Fresh cilantro: Adds freshness to finish the tacos.
- Lime wedges: Add acidity to brighten flavor before serving.
How to Make Skirt Steak Tacos
Note: Full instructions are provided in the recipe card below.
- Season the steak with salt and freshly ground pepper in a bowl.
- Heat a large skillet over high heat. While the pan heats, wrap the tortillas in a clean towel and microwave for about 1 minute until warm. Keep them wrapped until ready to use.
- Add oil to the hot skillet, then spread the steak in an even layer. Let it cook without moving for about 2 minutes, then stir and continue cooking until browned, about 1 to 2 minutes more. Transfer the steak to a bowl.
- Divide the steak among the corn tortillas and top with onion and cilantro. Add additional toppings if desired.
Hint: Cook in a single layer to avoid steaming.
Storage, Make Ahead, & Freezing
Storage: Store cooked skirt steak in an airtight container in the refrigerator for up to 4 days.
Make Ahead: Slice the steak and season it with salt up to 24 hours before cooking. Prep toppings and refrigerate separately.
Freezing: Not recommended.
Camila's Tips & Variations
- Steak is tough: Slice it thin and always cut against the grain.
- Pan gets watery : Cook in batches so the meat sears instead of steaming.
- Flavor is flat: Finish with lime juice and a pinch of salt after cooking.
- Tortillas break: Warm before filling so they stay soft and flexible.
- Want more heat: Add sliced jalapeños or salsa taquera when serving.
- Love garlic: Add 2 cloves of minced garlic to the skillet with the meat.
Frequently Asked Questions
What is the trick to tender steak tacos?
The trick is to quickly sear the steak over high heat so it browns fast without overcooking.
Why is my steak tough?
It was overcooked or sliced with the grain. Cook less and always slice against the grain.
What happens if I crowd the pan?
The steak releases moisture and steams. Cook in batches for proper browning.
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Recipe
Skirt Steak Tacos
Ingredients
- 1 pound skirt steak , cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into ⅓-inch-thick strips
- 1-1½ teaspoons Kosher salt
- Freshly ground black pepper
- 1 tablespoon vegetable oil
- 8 6-inch corn tortillas
Toppings;
- 1 medium red or white onion , finely chopped
- 1 small fresh cilantro leaves , chopped
- sour cream
- guacamole
- salsa roja
- shredded Mexican-blend cheese, for serving
- shredded iceberg lettuce
Instructions
- Season the steak with salt and freshly ground pepper in a bowl.
- Heat a large skillet over high heat. While the pan heats, wrap the tortillas in a clean towel and microwave for about 1 minute until warm. Keep them wrapped until ready to use.
- Add oil to the hot skillet, then spread the steak in an even layer.
- Let it cook without moving for about 2 minutes, then stir and continue cooking until browned, about 1 to 2 minutes more. Transfer the steak to a bowl.
- Divide the steak among the corn tortillas and top with onion and cilantro. Add additional toppings if desired.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
