Let me tell you about the magic that happens when you combine perfectly marinated skirt steak with a vibrant, tangy salsa verde, all hugged by a warm tortilla. These aren’t just tacos—they’re a full-on fiesta in every bite. Whether it’s a lazy Tuesday night or a backyard gathering with friends, this recipe delivers bold, balanced flavors with minimal fuss. The marinade works its tenderizing wonders while the salsa verde brings that fresh, herby punch. Trust me, one bite and you’ll wonder why you ever ordered tacos out.
If you're looking for the perfect Skirt Steak Tacos with Salsa Verde, you're in the right place. Whether you love Steak or want to explore our Appetizer Recipes collection, we've got you covered.
Why This Recipe Works
- Quick and easy: A 30-minute marinade is all you need for steak that’s packed with flavor and melt-in-your-mouth tender.
- Salsa verde for days: This stuff is liquid gold—use it on eggs, grilled chicken, or even as a salad dressing.
- Totally customizable: Pile on your favorite toppings or keep it simple. Either way, it’s a win.
- Protein powerhouse: Skirt steak delivers 25g of protein per serving without skimping on flavor.
- Fast and fresh: Most of the work is hands-off, letting the marinade and salsa do the heavy lifting.
- Gluten-free friendly: Swap in corn tortillas and you’re good to go.
Essential Ingredients & Tools
Ingredients for the Steak Marinade
- 1.5 lbs skirt steak (the MVP—rich, beefy, and perfect for tacos)
- 3 tbsp olive oil (helps the flavors cling to every inch of that steak)
- 2 tbsp lime juice (the acid that tenderizes and brightens)
- 3 cloves garlic, minced (because what’s life without garlic?)
- 1 tsp cumin (earthy, smoky goodness)
- 1 tsp smoked paprika (adds that irresistible charred flavor)
- 1 tsp salt (the unsung hero that makes everything pop)
Ingredients for the Salsa Verde
- 8 tomatillos, husked and rinsed (tart, tangy, and the backbone of this salsa; sub green tomatoes if unavailable)
- 1 jalapeño (adjust the seeds to control the heat—your call)
- ½ cup cilantro (fresh, bright, and non-negotiable)
- ¼ cup white onion (for that sharp, crisp bite)
- 1 tbsp lime juice (because more lime is always a good idea)
- ½ tsp salt (to tie it all together)
Ingredients for Assembling
- 8–12 corn tortillas (toasted until they’re just right; flour tortillas work too)
- ½ cup crumbled queso fresco (salty, creamy perfection)
- 1 avocado, sliced (because tacos without avocado are just sad)
- ¼ cup red onion, finely diced (for crunch and a little bite)
- Lime wedges (for that final squeeze of brightness)
Tools You’ll Need
- Cast-iron skillet or grill pan (for that killer sear; a heavy stainless steel pan works in a pinch)
- Blender or food processor (to whip up that silky salsa verde)
- Tongs (because flipping steak with a fork is a crime)
- Meat thermometer (for steak cooked just the way you like it—130°F for medium-rare)
Serves: 4 | Prep: 35 mins | Cook: 10 mins | Total: 45 mins
How to Make Skirt Steak Tacos with Salsa Verde
- Marinate the steak: In a bowl, whisk together the 3 tbsp olive oil, 2 tbsp lime juice, 3 cloves minced garlic, 1 tsp cumin, 1 tsp smoked paprika, and 1 tsp salt. Place the 1.5 lbs skirt steak in a shallow dish or a resealable bag and pour the marinade over it, making sure every inch is coated. Let it hang out at room temperature for 30 minutes—this lets the lime juice work its tenderizing magic while the spices infuse the meat with flavor. For extra tenderness, lightly score the steak against the grain before marinating.
- Make the salsa verde: Fire up your broiler to high. Arrange the 8 tomatillos and 1 jalapeño on a baking sheet and broil for 5–7 minutes, turning once, until they’re charred and blistered. This step is key—it deepens the flavor and adds a smoky edge. Toss them into a blender with the ½ cup cilantro, ¼ cup white onion, 1 tbsp lime juice, and ½ tsp salt. Blend until smooth but still a little textured—about 15–20 seconds. Taste and tweak the salt or lime if needed. For a silkier salsa, strain it through a fine-mesh sieve, but honestly, it’s great either way.
- Sear the steak: Heat a cast-iron skillet or grill pan over high heat until it’s smoking hot—this is where the magic happens. Pat the 1.5 lbs skirt steak dry with paper towels (this ensures a killer crust, not a steam bath). Cook for 3–4 minutes per side for medium-rare (130°F on a meat thermometer). Resist the urge to poke or prod—let that steak sear undisturbed for maximum flavor. Use tongs to flip it—piercing it with a fork is a one-way ticket to dry steak town.
- Rest and slice: Transfer the steak to a cutting board and let it rest for 5 minutes. This lets the juices redistribute so every bite is juicy. Slice it against the grain (those long muscle fibers) into thin strips—this makes each piece tender instead of chewy.
- Warm the tortillas: Heat a dry skillet over medium heat or place the 8–12 corn tortillas directly over a gas flame for 10–15 seconds per side until they’re lightly charred and pliable. Stack them in a clean kitchen towel to keep them warm and soft.
- Assemble the tacos: Pile the sliced steak onto the tortillas, then drizzle generously with salsa verde. Top with ½ cup crumbled queso fresco, 1 sliced avocado, and ¼ cup diced red onion. Serve with lime wedges for squeezing—that extra hit of acidity ties everything together.
Pro Technique
The Perfect Sear
A restaurant-quality crust starts with a dry steak—pat it thoroughly before cooking. Get your skillet smoking hot (water droplets should evaporate on contact). This high heat triggers the Maillard reaction, creating that crave-worthy crust. Don’t overcrowd the pan—give the steak space to sear, not steam. For even cooking, press the steak gently with a spatula to ensure full contact with the pan.
Salsa Verde Secrets
Charring the tomatillos and jalapeño isn’t just for looks—it caramelizes their natural sugars, adding depth to the salsa. Blend while the ingredients are still warm for a smoother texture. If the salsa tastes too sharp, a pinch of sugar or a splash of cold water can mellow it out.
Chef’s Wisdom
Slice Against the Grain
Skirt steak has long muscle fibers that can be tough if sliced the wrong way. Always identify the grain (those visible lines running through the meat) and slice against it—like cutting a bundle of straws crosswise. For extra tenderness, score the steak lightly before marinating.
Tortilla Tricks
Corn tortillas are fragile when cold but transform when warmed. Heat them in batches and keep them wrapped in a towel—the steam keeps them soft without making them soggy. If using flour tortillas, brush them lightly with oil before toasting for a crispier finish. Never microwave tortillas uncovered—they’ll turn rubbery.
Storage & Freshness Guide
Steak
Store sliced steak in an airtight container with a splash of salsa verde to keep it moist. It’ll last up to 3 days in the fridge. Reheat gently in a skillet with a drizzle of oil—microwaving will toughen it.
Salsa Verde
Transfer the salsa to a glass jar and press plastic wrap directly onto the surface to prevent discoloration. It’ll keep for 5 days in the fridge. Stir in a teaspoon of water if it thickens over time.
Tortillas
Wrap leftover tortillas in foil and refrigerate for up to a week or freeze for a month. Reheat in a dry skillet or oven (350°F for 5 minutes). Don’t store assembled tacos—the tortillas will get soggy.
Nutrition Profile
These tacos are a balanced mix of protein, healthy fats, and fiber. The salsa verde adds vitamins C and K, while the avocado brings heart-healthy fats.
- Calories: 420
- Fat: 22g
- Protein: 28g
- Carbs: 30g
- Fiber: 6g
Ingredient Variations and Their Impact
Flank Steak
Swap in flank steak if you can’t find skirt steak. It’s leaner, so marinate it for at least 45 minutes. For extra tenderness, add 1 tbsp pineapple juice to the marinade—its enzymes break down proteins like a champ.
Chicken Thighs
For a lighter option, use boneless, skinless chicken thighs. Cook for 5–6 minutes per side to avoid dryness. Brine them in saltwater for 30 minutes before marinating to lock in moisture.
Poblano Salsa Verde
Swap the jalapeño for a roasted poblano for a milder, smokier salsa. Add ¼ tsp ground coriander for an earthy twist.
Dairy-Free Cheese
Use almond-based “feta” instead of queso fresco. It’s crumbly but less salty, so adjust the seasoning. For a cheesy flavor boost, sprinkle with nutritional yeast.
Low-Carb Taco Bowl
Skip the tortillas and serve the steak and toppings over shredded romaine. Toss the lettuce with lime juice and salt first to keep it crisp.
Perfect Pairings
Complementary Dishes
- Elote (Mexican Street Corn): The creamy, spicy corn balances the steak’s richness. Grill the corn alongside the steak for a unified smoky note.
- Black Bean Salad: A chilled mix of beans, bell peppers, and lime juice adds fiber and freshness.
Drinks
- Albariño Wine: Its citrusy acidity cuts through the salsa’s tang. Serve chilled.
- Hoppy IPA: The beer’s bitterness contrasts the fat in the steak, cleansing the palate.
Something Sweet
- Mango Sorbet: The tropical sweetness offsets the savory spices. Garnish with chili powder for a kick.
- Churros: Crispy cinnamon-sugar dough pairs perfectly with the tacos’ textures. Serve with chocolate dipping sauce.
Skirt Steak Tacos with Salsa Verde: A Flavor Explosion You’ll Crave
Make these Skirt Steak Tacos with Salsa Verde for a flavor-packed meal. Juicy steak, tangy salsa, and warm tortillas—ready in 45 minutes! Try it tonight.
Ingredients
For the Steak Marinade
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1.5 lbs skirt steak
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3 tbsp olive oil
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2 tbsp lime juice
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3 cloves garlic (minced)
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1 tsp cumin
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1 tsp smoked paprika
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1 tsp salt
For the Salsa Verde
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8 tomatillos (husked and rinsed)
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1 jalapeño
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0.5 cup cilantro
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0.25 cup white onion
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1 tbsp lime juice
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0.5 tsp salt
For Assembling
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8–12 corn tortillas
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0.5 cup queso fresco (crumbled)
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1 avocado (sliced)
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0.25 cup red onion (finely diced)
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Lime wedges
Instructions
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Whisk together 3 tbsp olive oil, 2 tbsp lime juice, 3 cloves minced garlic, 1 tsp cumin, 1 tsp smoked paprika, and 1 tsp salt. Coat 1.5 lbs skirt steak with marinade and let sit for 30 minutes.01
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Broil 8 tomatillos and 1 jalapeño until charred. Blend with ½ cup cilantro, ¼ cup white onion, 1 tbsp lime juice, and ½ tsp salt until smooth.02
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Sear steak in a hot skillet for 3–4 minutes per side until medium-rare (130°F).03
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Rest steak for 5 minutes, then slice against the grain.04
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Warm 8–12 corn tortillas in a dry skillet or over a flame until pliable.05
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Assemble tacos with steak, salsa verde, ½ cup crumbled queso fresco, 1 sliced avocado, and ¼ cup diced red onion. Serve with lime wedges.06
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