Skirt Steak Tacos
Taco tuesday just got a little more exciting! Summer is my favorite season. With the warmer weather, we use the grill all summer. If you need some dinner ideas to whip up on the grill, these Mexican-inspired grilled skirt steak tacos topped with charred corn, cotija cheese and lime is just the thing! Nothing beats that smoky, char-grilled flavor―especially when eaten al fresco! If you want some sides to go with this, why not make some Cilantro Lime Rice and Quick Black Beans. More of my favorite grilled steak recipes are Grilled Steak Fajitas, Grilled Flank Steak with Chimichurri, or try these low-carb, Lettuce Wrap Grilled Steak Tacos.
How to Make Skirt Steak Tacos
Here’s the step-by-step photos for these grilled steak tacos. Find the complete instructions in recipe card below.
Quick! No need to marinade the steaks, the simple rub is perfect. High Protein: Each serving has over 30 grams of protein. Flavorful: The tender steak pairs perfectly with the sweet, smoky corn for a Mexican-inspired feast. Great for Dietary Restrictions: These tacos are high protein, gluten-free, and Weight Watchers friendly. It can also be made dairy-free by skipping the cheese, if needed. Perfect for Entertaining: These skirt steak tacos are a crowd-pleaser and simple to prepare, making them an excellent choice for your next gathering, such as Father’s Day, Memorial Day or the Fourth of July.
If you make this skirt steak taco recipe, I would love to see it. Tag me in your photos on Instagram or Facebook!
For the Elote: Corn, light mayo, cilantro, ancho chili powder, lime juice, salt. Skirt Steak: Skirt steak is a delicious cut of beef, perfect for making steak tacos. Steak Seasoning: Cumin adds a smoky flavor. Corn Tortillas are a healthy gluten-free tortilla option. Skirt Steak Taco Toppings: Cheese (Cotija, queso fresco, or feta), cilantro, lime wedges finish the dish.
Variations
Tortillas: My daughter loves corn tortillas, but if your kids don’t care for them, you can use crispy taco shells, flour tortillas, or even lettuce wraps. You can swap the steak for chicken or shrimp (or make a combo) and grill some plain corn on the side for finicky palates. For serving, I set out lots of taco toppings—cheddar cheese, shredded lettuce, tomatoes, and avocado—and then let everyone build their own. Mayo: Replace mayonnaise with Greek yogurt or light sour cream, or leave it out. Not a cilantro fan? Omit it or serve it on the side as a topping for other guests. Cut of Beef: Substitute flank steak. Can’t eat cheese? Skip it. Corn Cooking Tip: If you don’t have an outdoor grill, you can char the corn directly over the burner of a gas stove over low heat, turning often until charred all over. The tortillas can be heated the same way. And, if you don’t have a gas stove, cook them in a grill pan.
What to Serve with Steak Tacos
Below are some good side dish ideas for steak tacos:
Rice and Beans Cilantro Lime Rice Skillet Mexican Zucchini Green Salad with avocado and red onion Chips with guacamole and salsa
Storage
Refrigerate the leftover steak and corn in separate containers for 4 days.Microwave the steak until warm, and assemble your tacos before eating. You can also freeze the steak for 3 months.
More Taco Recipes You’ll Love
Beef Tacos Ground Turkey Tacos Grilled Chicken Tacos with Lettuce Slaw Healthy Cod Fish Tacos Slow Cooker Chicken Tacos
