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Close-up of four delicious Skirt Steak Tacos on a wooden board, generously garnished with corn, cheese, cilantro, and creamy sauce.
Daniel

Zesty Grilled Skirt Steak Tacos with Chipotle Crema

Savor these vibrant Skirt Steak Tacos featuring tender, marinated skirt steak, fresh pico de gallo, and a smoky chipotle crema, all nestled in warm corn tortillas. A flavor explosion in every bite!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican, Tex-Mex
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Skirt Steak Marinade
  • 1/4 cup Olive oil
  • 3 tbsp Lime juice freshly squeezed
  • 2 tbsp Orange juice freshly squeezed
  • 1/4 cup Cilantro chopped
  • 3 cloves Garlic minced
  • 1 tsp Cumin ground
  • 1 tsp Chili powder
  • 1/2 tsp Smoked paprika
  • 1 tsp Salt
  • 1/2 tsp Black pepper
For the Skirt Steak Tacos
  • 1.5 lbs Skirt steak trimmed
  • 12 Corn tortillas small
  • 1 tbsp Avocado oil or high heat oil, for grilling
For the Chipotle Crema
  • 1/2 cup Sour cream
  • 2 tbsp Mayonnaise
  • 1 tbsp Lime juice freshly squeezed
  • 1-2 tbsp Chipotle in adobo sauce minced (adjust to spice preference), or 1/2-1 whole chipotle pepper, minced
  • pinch Salt
For the Pico de Gallo
  • 2 Roma tomatoes diced
  • 1/4 cup Red onion finely diced
  • 1/2 Jalapeño finely minced (remove seeds for less heat)
  • 2 tbsp Cilantro chopped
  • 1 tbsp Lime juice freshly squeezed
  • pinch Salt
Optional Toppings
  • 1/4 cup Cotija cheese crumbled
  • 1/4 cup Radishes thinly sliced
  • 4 Lime wedges for serving

Equipment

  • Large Bowl
  • Whisk
  • Grill
  • Tongs
  • Cutting board
  • Sharp knife
  • Blender or Food Processor
  • Small bowls

Method
 

Prepare the Marinade
  1. In a large bowl, whisk together olive oil, lime juice, orange juice, chopped cilantro, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper.
Marinate the Skirt Steak
  1. Place the trimmed skirt steak in the marinade, ensuring it's fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for best flavor. (Do not marinate longer than 2 hours as the citrus can start to 'cook' the meat).
Make the Chipotle Crema
  1. In a small bowl or blender, combine sour cream, mayonnaise, lime juice, minced chipotle in adobo, and a pinch of salt. Blend or whisk until smooth. Taste and adjust spice or seasoning as needed. Set aside.
Prepare the Pico de Gallo
  1. In another small bowl, gently mix diced Roma tomatoes, finely diced red onion, minced jalapeño, chopped cilantro, and lime juice. Season with a pinch of salt. Set aside.
Cook the Skirt Steak
  1. Preheat your grill to high heat (around 450-500°F / 230-260°C). Lightly oil the grill grates with avocado oil or high-heat oil.
  2. Remove the steak from the marinade, letting any excess drip off. Place the skirt steak directly on the hot grill. Grill for 2-4 minutes per side for medium-rare, depending on thickness. Skirt steak cooks quickly.
  3. Transfer the cooked skirt steak to a cutting board and tent loosely with foil. Let it rest for 5-10 minutes. This is crucial for juicy steak. Slice the steak against the grain into thin strips.
Warm the Tortillas
  1. While the steak rests, warm the corn tortillas. You can do this directly on the grill for about 30 seconds per side until pliable and lightly charred, in a dry skillet, or wrapped in a damp paper towel and microwaved for 30-60 seconds.
Assemble the Tacos
  1. Build your tacos by placing a generous amount of sliced skirt steak into each warm tortilla. Top with a spoonful of Pico de Gallo, a drizzle of Chipotle Crema, and any optional toppings like crumbled Cotija cheese or sliced radishes. Serve immediately with lime wedges.

Notes

For an extra smoky flavor, add a few drops of liquid smoke to the marinade. If you don't have a grill, a cast-iron skillet heated to screaming hot will work wonders for searing the skirt steak. Ensure to cook skirt steak quickly over high heat to keep it tender.