Chili-Spiced Skirt Steak Tacos

The secret to success with tacos is super-fresh fillings and toppings like the pico de gallo in these carne asada tacos.

Whether it’s Cinco de Mayo or Taco Tuesday this is a great taco for the occasion! 

What is the best cut of steak for tacos?

Delicious tacos can be made from nearly any kind of steak, but carne asada is almost always made from skirt steak or flank steak. On occasion, flap steak or chuck steak are used. These are leaner cuts with big, beefy flavor that can easily be sliced and tucked into tortillas.

 

How do you cut skirt steak for tacos?

For this skirt steak taco recipe, you’ll need one and a half pounds of meat. To prepare it for the marinade, you’ll first cut the meat into roughly five-inch pieces. After the steak has been cooked and allowed to rest for 10 minutes, it’s time to slice it into taco-sized pieces. To do this, turn the steak perpendicular to the grain on the cutting board and thinly slice it at a 45-degree angle with a sharp chef’s knife.

Chili Spiced Skirt Steak Tacos

The secret to success of any taco is super-fresh fillings and toppings like the pico de gallo in these carne asada tacos.
Prep Time 25 minutes
Total Time 2 hours 35 minutes
Course Main Course
Cuisine Mexican
Servings 12 tacos

Ingredients
  

  • 1.5 pounds skirt steak cut into strips
  • 2 tsp sweet paprika
  • 1 tsp ancho chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp light brown sugar
  • ½ tsp chipotle chile powder
  • ¼ tsp ground cumin
  • 1 tsp sea salt
  • ¼ tsp coriander
  • ¼ tsp black pepper
  • ¼ cup plus 2 tbl fresh lime juice
  • 1 tbl oil
  • 12 warmed corn tortillas
  • Pico de gallo for serving
  • Avocado salsa for serving
  • shredded cabbage for serving

Instructions
 

  • In a large resealable plastic bag, combine the paprika, ancho powder, garlic powder, onion powder, sugar, chipotle, cumin, coriander, salt, and pepper. Add the lime juice and oil and shake the bag to blend. Add the steak and seal the bag. Let the steak stand at room temperature for 2 hours.
  • Light a grill or preheat a grill pan. Grill the steak over moderately high heat, turning twice, until lightly charred on the outside and medium-rare within, about 10 minutes. Transfer the steak to a work surface and let rest for 10 minutes. Thinly slice the steak and serve with tortillas, pico de gallo, avocado salsa, and cabbage.

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