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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.
Skirt steak for the recipe in a bowl.

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.

Plate of skirt steak tacos with a bowl of lime wedges on the side.

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.
Angled photo of steak tacos with veggie toppings.

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.
Plate of steak tacos with toppings and a bowl of lime wedges on the side.

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

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Close-up of skirt steak tacos with veggie toppings.

Skirt Steak Tacos

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  • Author: Krista
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: Mexican

Description

This juicy skirt steak tacos recipe will be a hit for Taco Tuesday with its tangy marinade and fresh veggie toppings.


Ingredients

Scale

Skirt Steak:

  • 1 lb. skirt steak, cut into 1/2” cubes
  • 1/3 cup tamari
  • 1/4 cup orange juice
  • 2 garlic cloves, minced
  • 1 tablespoon avocado oil
  • Corn tortillas

Optional Toppings:

  • Pico de Gallo
  • 2 avocados, mashed
  • lime wedges
  • optional: 1/2 cup of crumbled queso fresco,

Instructions

  1. To small bowl add tamari, orange juice and garlic. Whisk together and set aside.
  2. To medium bowl add cubed skirt steak. Pour the sauce over the steak, using a spoon toss to coat and let sit for 1 hour or up to 4 hours.
  3. Heat a large cast iron skillet to medium high heat.
  4. Add avocado oil to the pan along with marinated skirt steak. Cook for 3-5 minutes until steak is browned.
  5. Heat the tortillas in a griddle over medium-low heat for 1-2 minutes per side.
  6. Assemble the tacos by placing steak in each tortilla and adding your favorite toppings.

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27 comments on “Skirt Steak Tacos”

  1. Hi Krista! Thanks for hosting the GYB party! Have fun on the Mud Run. I’ve seen pictures and it looks like a real blast. Your tacos sound amazing!

    1. Aww.. thanks Jodi. I will take all the well wishes I can for this mud run. My goal is to just get through it, but your right it does look like a blast! Thanks so much for the sweet comments and stopping by.

  2. Yummy! I make sandwiches all the time with lettuce but never thought to do it for tacos. Great idea! Following you on Pinterest so I can find more Paleo recipes. Stop by my Friday’s Five Features this week and link up this post (and others)!

    1. Awesome! It really is such a simple change but makes a huge difference. 🙂 Thanks for following me, headed over to return the favor. 🙂

  3. Congrats! Congrats! You never know after you get your first 5k in you start looking for the next one and before you know it you’re training for your first marathon. If you ever want to run a marathon or 1/2 left me know….I’ll train with you from a distance and meet up for the run!! We should drag Gloria (Simply Gloria) along too!

    This steak looks SO GOOD!

    1. Oh my gosh that would be sooo fun! I would definitely be interested in a half marathon, but lets see how this 5K goes first. 🙂 So your so sweet… look at you! Awesome little fitenss trainer training from a distance… i bet your clients love you! 🙂 Thanks for stopping by Tahny! 🙂

  4. Avatar photo
    Julie @ This Gal Cooks

    Yay, I bet that mud run will be fun. I heard they are! I have not done a 5k yet…I keep saying I am going to but it hasn’t happened yet. I need to start running again so I can build myself up. I’ve been walking instead.

    Love this paleo recipe. Pinning! 🙂

    1. You should totally do it, plus its about to get nice soon around your part of the woods so no better time to start. Just start running for 30 seconds on and off on your walk. 🙂 I can’t wait to run and do all the crazy obstacles they have in this thing, should be fun. Thanks for pinning, as always!

  5. Ooh! A mud run and the anniversary getaway..you have so much to look forward to ;). I actually LOVE to run! It’s the only time I can get my mind off of things and just focus on reaching my goal. However, I’ve had to cut back a lot…I’ve noticed that during the months I run extra hard, I skip my cycle. No good since we’re trying to have a baby. SO it’s been hard trying to find that balance w/o pushing too hard since I have an all-or-nothing mindset. Anyway, this meal looks satisfying and healthy! I can’t wait for us to get an outdoor grill..until then, grill pan it is ;). Hope you have a lovely weekend, Krista!

    1. OH.. I yeah that use to happen to me when I was playing volleyball. I was never consistent, plus being skinny its just hard to stay regular. And actually, it hindered me getting pregnant for a while with our first. Took about 1 year for my body to finally get a consistent cycle, but as soon as I did and surrendered it to the Lord. BAM! Pregnant. I will be praying for you Min. 🙂 Definitely be careful and listen to your body. Hope you enjoy the tacos!

  6. Avatar photo
    Andi @ The Weary Chef

    These tacos look great! I will try to make myself substitute lettuce for bread one of these days. Your mud run sounds fun except the mud. And the running 😉 I’m proud of you for doing it! I also need to get around to doing a couch to 5K sooner than later…

    1. haha.. you crack me up! I am not a huge fan of running either, but thought it would be something fun to do with my hubbie. 🙂 You should totally try it! Glad you liked the tacos. I was actually surprised, I didn’t miss the bread/tortilla near as much as I thought I did. Plus I didn’t feel as stuffed afterwards, major bonus!

  7. How about I finish my sentences before I hit submit? Haha
    *I like to run, but I am not thrilled about getting dirty*
    I think I was one of the cleanest people who finished the Color Run back in Feb 🙂

  8. Yahoo! I have a friend doing a Mud run Sept 14 and she wants me to join in. I am considering it!
    I like to run, but
    I am sure you will do great 🙂

    1. ok… this might sound funny. But where is your mud run? You should totally do it Esther, I see your running pictures on instagram all the time. You run WAY more than me.

    1. yeah, you guys are going to love them. Just know they are a little hard to eat because the lettuce breaks a bit, but they are delicious! 🙂

  9. Avatar photo
    Ashley | Spoonful of Flavor

    I’ve been wanting to do a Mud run because they look like so much fun. You have insipired me to consider doing one here in October. Also, the tacos look delicious!

    1. Yeah!!! Do it! Mine’s in September, so I will tell you how it went. Thanks for stopping by Ashley, always love seeing your comments. 🙂

  10. Avatar photo
    Cindy Eikenberg

    Krista, I’m impressed that you’re doing a run! I can’t wait to hear about! I love this recipe and totally have to try this! Thanks so much for sharing – pinning and buffering! Have a happy Friday and a great weekend!

    1. Well.. I will be impressed when I finish it.. haha.. apparently there are “obstacles” in this run. Not sure what that means, but it should be fun. 🙂 Thanks for your sweet comments as always and for sharing!