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5 from 1 vote

Skirt Steak Tacos

Tender marinated steak with pico de gallo and guacamole on soft corn tortillas
Prep Time2 hrs
Cook Time10 mins
Total Time2 hrs 10 mins
Course: dinner
Cuisine: Mexican
Keyword: mexican, tacos
Servings: 2 people


Carne Asada

  • 1 limes- juiced
  • 2 large garlic cloves- minced
  • 75 ml orange juice
  • 1 handful fresh coriander leaves- finely chopped
  • 1 jalapeno- finely diced
  • 1 tbsp white wine vinegar
  • 1 tsp chipotle powder
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp oregano
  • freshly ground salt & pepper
  • 350 g skirt steak substitute with flank steak or sirloin steak

Pico de Gallo

  • ½ red onion- diced
  • 2 ripe tomatoes- diced
  • 1 jalapeno- diced
  • ½ lime- juiced
  • 1 tbsp olive oil


  • 1 ripe avocado
  • 1 tsp lightly toasted cumin seeds
  • 1 lime- juiced

For Tacos

  • 6-8 white corn tortillas
  • 1-2 jalapenos- sliced and deseeded
  • 2 stalks spring onions- sliced
  • 1 handful fresh coriander- leaves picked


  • Combine the marinade ingredients in a large bowl, rub into the flank steak and marinade in fridge for 2 hours. Take the steak out of the fridge 20 minutes prior to cooking
  • Add olive oil to a cast-iron griddle pan on medium-high heat. Cook the steak for 4-5 minutes per side, depending on the thickness of the cut.
  • Allow the steak to rest on a cooling rack for 10 minutes
  • In the meantime, chop the ingredients for the pico de gallo and combine in a small bowl
  • Smash the avocado with a fork in a separate bowl, and mix the cumin seeds and lime juice in. Season with salt and freshly ground pepper
  • Slice the steak into thin slices- make sure to cut against the grain
  • Warm up the tortillas on a warm pan, and the tacos are ready to be assembled!