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Jalapeño-Lime Marinated Skirt Steak Tacos

Great recipe for build your own tacos! Toppings can always be switched out for other seasonal veggies. Source: Epicurious

Prep Time

10 minutes

Cook Time

25 minutes




For the steak & marinade

  • 1 lbs Skirt Steak
  • 1 Medium Jalapeno (thinly sliced)
  • 2 Garlic Cloves (finely chopped)
  • 1/4 cup Cilantro (coarsely chopped)
  • 1/4 cup Fresh Lime Juice
  • 1/4 cup Olive Oil
  • 1 tsps Kosher Salt
  • 1/2 tsps Ground Black Pepper
  • 3/4 tsps Ground Cumin

For the tacos

  • 8 (8-inch) corn or flour tortillas
  • Homemade or store-bought tomatillo salsa, for serving
  • 1/2 medium avocado (sliced)
  • 1/3 cup sour cream, thinned with a tablespoon of water or lime juice
  • Optional Toppings: Crumbled queso fresco , cilantro leaves, thinly sliced red onion, and lime wedges for serving


Marinate & Cook the Steak

  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.
  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.

Assemble the Tacos

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

Do Ahead

Steak can be marinated 1 day ahead; keep chilled.

Source: All rights reserved to Epicurious – Full Recipe

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