Dinner

Steak Tacos Recipe

ByMariam Harutyunyan December 30, 2025December 30, 2025

Introduction

Steak tacos are a delicious and satisfying meal perfect for any day of the week. This recipe features tender skirt steak marinated in zesty lime and spices, served with fresh toppings for a burst of flavor in every bite.

This image shows six tacos arranged closely on a white marbled surface. Each taco has one layer of light brown soft tortilla shells with some grill marks, holding a second layer of thick, juicy grilled steak pieces with a browned outside and pink inside. On top of the steak is a fresh mix of diced red tomatoes and small cubes of light green avocado. There are also tiny bits of chopped purple onion and small white crumbled cheese sprinkled evenly over the tacos. Bright green cilantro leaves are placed on and around the tacos, and a lime wedge with a bright green peel and pale yellow inside is placed in the center. The whole scene is bright and colorful. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Skirt steak
1/3 cup Olive oil (plus 1 tablespoon for searing)

3 tbsp Lime juice
4 cloves Garlic (minced)

1/2 cup Fresh cilantro (chopped finely)
1 tbsp Chili powder

1 tsp Sea salt
1/2 tsp Black pepper
12 medium Corn tortillas (or your favorite kind, preferably warmed)

3/4 cup Roma tomatoes (finely diced)
1/4 cup Red onions (finely diced)
1 medium Avocado (diced)

1/3 cup Cotija cheese
1/2 cup Fresh cilantro

Instructions

Step 1: Pat the steak dry with paper towels and place it into a large zip lock bag.

Step 2: In a small bowl, whisk together the olive oil, lime juice, garlic, cilantro, chili powder, salt, and pepper. Pour the marinade over the steak, seal the bag, and massage the marinade into the meat.
Step 3: Marinate the beef in the refrigerator for at least 3 hours, but no more than 24 hours to avoid the meat becoming mushy.
Step 4: Remove the steak from the marinade and discard the marinade. Pat the surface dry.

Step 5: Preheat a large cast iron skillet over medium-high heat. Once very hot (a drop of water should sizzle away), add a tablespoon of olive oil.
Step 6: Add the skirt steak to the pan and sear according to your desired doneness: 2-3 minutes per side for rare, 3-4 minutes for medium rare, 3.5-4.5 minutes for medium, 4-5 minutes for medium well, or 4.5-6 minutes for well done. Use a meat thermometer to check: 120°F for rare, 130°F for medium rare, 140°F for medium, 150°F for medium well, 160°F for well done. Remember the steak will continue to cook slightly while resting.
Step 7: Transfer the steak to a cutting board or plate, tent with foil, and let rest for 5 minutes. Then slice against the grain.

Step 8: Assemble the tacos by layering beef slices into the warmed tortillas. Top with diced tomatoes, red onions, avocado, a sprinkle of Cotija cheese, and fresh cilantro leaves.

Tips & Variations

For a smoky flavor, add a pinch of smoked paprika to the marinade.
Use flour tortillas if you prefer a softer taco shell.

Swap Cotija cheese for queso fresco or shredded cheddar for a different taste.
Serve with a squeeze of extra lime juice or a dash of hot sauce for added brightness or heat.

Storage

Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid drying out the meat. Tortillas and fresh toppings are best served fresh but can be stored separately in the refrigerator for a day.