Jalapeño and Lime–Marinated Skirt Steak Tacos
Tender skirt steak marinated in a zesty blend of jalapeño, lime, and Mexican spices, then grilled and served in warm corn tortillas with fresh toppings. These flavorful tacos are garnished with avocado, sour cream, and traditional Mexican accompaniments.
Ingredients
- •1 medium jalapeño
- •2 cloves garlic
- •¼ cup cilantro
- •¼ cup lime juice
- •¼ cup olive oil
- •1 teaspoon kosher salt
- •½ teaspoon black pepper
- •¾ teaspoon ground cumin
- •1 pound skirt steak
- •8 pieces corn tortillas
- •1 cup tomatillo salsa
- •½ medium avocado
- •⅓ cup sour cream
- •¼ cup queso fresco
- •¼ cup cilantro leaves
- •¼ cup red onion
- •2 pieces lime wedges
Cooking Instructions
- 1.
Combine jalapeño, garlic, cilantro, lime juice, oil, salt, pepper, and cumin in a large resealable bag or bowl. Add steak and toss to coat; if using bowl, wrap with plastic. Marinate at least 30 minutes at room temperature or chill up to overnight in refrigerator, tossing occasionally.
30 min
- 2.
Let steak sit at room temperature 30 minutes before cooking if chilled. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade, scraping off any bits that cling to meat; discard marinade. Grill steak 2-3 minutes per side for medium rare. Let rest 10 minutes before thinly slicing against the grain.
45 min
- 3.
Warm tortillas in a microwave, oven, or over a gas flame. Divide steak among tortillas, then top with salsa, avocado, sour cream, queso fresco, if using, cilantro, and onion. Serve with lime wedges alongside.
10 min
- 4.
Steak can be marinated 1 day ahead; keep chilled.
