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Loading...Bright citrus and smoky chiles turn an inexpensive cut of beef into the soul of Mexican street food. These grilled steak tacos come together fast once the meat has soaked up the marinade, and they shine with simple fresh toppings. Serve them hot off the comal for the most authentic experience.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
Yield4 servings (16 tacos)
Nutrition Facts
Per serving (estimated)
- 580 kcalCalories
- 24 gFat
- 8 gSaturated Fat
- 52 gCarbs
- 5 gFiber
- 4 gSugar
- 38 gProtein
- 720 mgSodium
- 720 mgPotassium
- 130 mgCalcium
- 4.5 mgIron
- 22 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the steak and marinade
- 1.5 lb skirt steak or flank steak
- 1/3 cup fresh orange juice
- 1/4 cup fresh lime juice (about 2 limes)
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup chopped fresh cilantro
For the tacos
- 16 small white corn tortillas
- 1 medium white onion, finely diced
- 1/2 cup chopped fresh cilantro
- 2 limes, cut into wedges
- 1 cup salsa verde or pico de gallo
- Flaky sea salt, to finish
Directions
- In a large resealable bag or shallow dish, whisk together orange juice, lime juice, olive oil, garlic, jalapeño, cumin, chili powder, smoked paprika, salt, pepper, and cilantro. Add the steak, turn to coat, and marinate in the refrigerator for 1 to 4 hours.
- Remove the steak from the marinade 30 minutes before cooking and pat it dry with paper towels. Preheat a grill or cast-iron griddle over high heat until very hot, about 450°F.
- Sear the steak for 3 to 4 minutes per side for medium-rare (130°F internal). Transfer to a cutting board, tent loosely with foil, and let rest for 5 minutes.
- While the steak rests, warm the tortillas directly on the grill for 20 to 30 seconds per side, until lightly charred and pliable. Stack and keep wrapped in a clean towel.
- Slice the steak thinly against the grain into 1/4-inch strips, then chop the strips into bite-size pieces. Squeeze half a lime over the meat and toss.
- Assemble each taco with a few slices of steak, a generous pinch of diced onion, and a sprinkle of cilantro. Finish with a squeeze of lime and a pinch of flaky sea salt.
- Serve immediately with salsa verde, extra lime wedges, and your favorite hot sauce on the side.
Cook’s Notes
- Marinate for at least 1 hour, but no more than 8 hours, or the citrus will make the steak mushy.
- Always slice skirt or flank steak against the grain to keep each bite tender.
- Double up the corn tortillas for sturdier tacos that won't tear under juicy fillings.
- Get the grill ripping hot before adding the steak; you want a fast sear, not a slow steam.
- Warm tortillas just before serving and wrap them in a clean kitchen towel to stay soft and steamy.
