Authentic Mexican Skirt Steak Tacos

Name: Authentic Mexican Skirt Steak Tacos
Yield: 4 serving
Ingredients: 1 ½ pounds skirt steak; 4 cloves of garlic; ¼ cup fresh lime juice; ¼ cup orange juice; 2 tablespoons olive oil; 2 tablespoons soy sauce; 2 tablespoons Worcestershire sauce; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1 teaspoon chili powder; 1 teaspoon dried oregano; salt and pepper; corn tortillas; optional toppings such as diced onions

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Servings
4
Course
Others

Authentic Mexican Skirt Steak Tacos

Silas Stewart

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Marinated Skirt Steak Tacos are tender, juicy and flavorful. Also known as Carne Asada Tacos, this mouthwatering Mexican dish will have you going back for seconds. By combining the marinated skirt steak with delicious toppings, these tacos are always a winner.

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Ingredients

Servings

1 ½ pounds skirt steak
4 cloves of garlic minced
¼ cup fresh lime juice
¼ cup orange juice
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon dried oregano
salt and pepper to taste
corn tortillas
optional toppings such as diced onions chopped cilantro, salsa, guacamole, and lime wedges

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Instructions

In a large bowl, combine the minced garlic, lime juice, orange juice, olive oil, soy sauce, Worcestershire sauce, cumin, smoked paprika, chili powder, dried oregano, salt, and pepper. Mix well to create the marinade.
Place the skirt steak in a shallow dish or a resealable plastic bag. Pour the marinade over the meat, ensuring it’s evenly coated. Cover the dish or seal the bag and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
Preheat your grill or stovetop grill pan over medium-high heat. Remove the marinated skirt steak from the refrigerator and let it come to room temperature.
Grill the steak for approximately 4-6 minutes per side, or until it reaches your desired level of doneness. Remember to flip the steak only once to develop a flavorful crust.
Once cooked, transfer the skirt steak to a cutting board and let it rest for a few minutes. This step allows the juices to redistribute and ensures tender, juicy meat.
Slice the skirt steak against the grain into thin strips. Warm the corn tortillas on the grill or stovetop.
Assemble your tacos by placing a few slices of skirt steak onto each warmed tortilla. Top with diced onions, chopped cilantro, salsa, guacamole, and a squeeze of lime juice.