Skirt Steak Tacos (Tacos De Arrachera)
Make Skirt Steak Tacos (Tacos De Arrachera) with juicy skirt steak marinated in a classic Mexican Carne Asada marinade. Topped with fresh cilantro, onions, and a creamy Avocado Hot Sauce for the most delicious homemade tacos you’ll ever try!Skillet, indoor, outdoor grill and Blackstone instructions included! Pair with homemade Passion Fruit Juice or some cold beers for the perfect taco night!
Ingredients
For The Skirt Steak Marinade
- 2 lb (900 g) skirt steak (or flank steak)
- 1/4 cup (60 ml) light beer (optional)
- 1/4 cup (60 ml) lime juice
- 3 tbsp (45 ml) oil (vegetable, sunflower, canola, olive oil)
- 2 tsp (10 ml) Jugo Maggi or Worcestershire sauce
- 5-6 cloves garlic (cut in half)
- 1/2 large white onion (cut in half moons)
For The Skirt Steak Tacos
- 1/2 large white onion (diced finely)
- 1/2 cup (7 g) cilantro (chopped)
For The Sauce (Optional)
- 1 batch Avocado Hot Sauce
Instructions
- Marinate the meat. Add the skirt steak to a ziplock bag and add in the lime juice, beer (if using), oil, Jugo Maggi or Worcestershire sauce, garlic, onion, salt and pepper. Massage the meat with the marinade then cover and marinate in the refrigerator for 30-40 minutes. I don’t recommend longer for this because the meat could get mushy! If serving with the Avocado Hot Sauce, make the sauce while the meat marinates!
- Heat the tortillas. Heat a skillet or grill until hot without greasing. Once hot, add the tortillas and heat for 15-30 seconds per side, the darker spots might char a bit, it’s okay. The meat will cook quickly so the tortillas will still be warm, make sure the toppings are ready.
- Cook the meat. You can choose the method. Cooking times can vary depending on how thick your skirt steak is, mine is 1.5-inch to 2-inch (4 to 5 cm) thick. Always let rest for about 5 minutes after cooking before slicing!Skillet: Pre-heat a cast-iron until very hot over high heat, lightly grease with oil, add the steak and cook for 4-5 minutes per side without moving.Indoor grill: Preheat until very hot, lightly oil the steak, cook for 3-4 for minutes with the lid closed or for 4-5 minutes without the lid.Outdoor grill: Preheat on high, oil the grates, grill uncovered for 3-4 minutes per side rotating once.Blackstone: Preheat on high, lightly oil the griddle, cook for 4-5 minutes per side without moving.
- Slice the meat against the grain about 1/4-inch or 0.5 cm, you can also chop it into bite size pieces once sliced. To cut against the grain, look for the lines in the meat, if they go horizontally, cut vertically!
- Assemble the tacos! For each taco, add 3-4 tablespoon meat (if chopped) or a few slices, top with cilantro, onion and sauce to taste! Serve hot!
Notes
Variations: cheesy (add some queso fresco, Pepper Jack, Monterey Jack, Mexican blend or your favorite cheese to the hot meat so it melts), zesty (Lime Pickled Onions), milky (add some crema agria, it’s delicious with our creamy Avocado Hot Sauce or on its own), spicy (dd our creamy Chipotle Crema), crunchy (add sliced radishes).
Storing Instructions: Store any leftover meat in the refrigerator for up to 1-2 days. I recommend storing the meat separately so you can reheat it separately and make more tacos or throw it into a taco bowl or rice bowl!
Reheating Instructions: Reheat in a hot skillet over medium heat with a splash of oil or even beef broth for about 30-60 seconds or until hot!
Nutrition facts do not include the Avocado Sauce, please check out the Avocado Hot Sauce recipe card for its nutrition facts.
Nutrition
Calories: 157kcalCarbohydrates: 2gProtein: 17gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 48mgSodium: 64mgPotassium: 262mgFiber: 0.3gSugar: 1gVitamin A: 55IUVitamin C: 3mgCalcium: 12mgIron: 1mg
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