Skirt Steak Tacos With Pickled Onions And Lime Crema

These Skirt Steak Tacos are made with a quick citrus-spice marinade, orange pickled onions, lime crema, cotija, and warm corn tortillas. They're fresh, a little smoky, and perfect for summer taco night.

We make tacos year-round at our house, but they show up most often in the summer when we're grilling more. Baja shrimp tacos, chicken mole tacos, vampiro steak tacos, chorizo tacos - I'll take all of them. But skirt steak is one of my favorites because it cooks quickly, gets a great char, and feels a little more special than our usual weeknight taco filling.

For this version, the steak gets a simple lime and spice marinade with Worcestershire, cumin, coriander, chili powder, garlic powder, and onion powder. While the steak marinates, you can make the orange pickled onions and lime crema. Both are easy, but they make the tacos feel much more complete.

Layer the sliced steak onto warm corn tortillas with cotija, cilantro, pickled onions, and a drizzle of crema, and you have a really good taco night without a ton of extra work.

Why You'll Love This Recipe

• Not your average taco. The combination of a spiced lime marinade, orange pickled onions, and lime crema takes these well past a standard weeknight taco.
• The marinade does the work. A handful of pantry spices, lime juice, Worcestershire sauce, and olive oil is all it takes. Thirty minutes in the marinade transforms the steak.
• The fixings are worth making. The orange pickled onions and lime crema are optional, but please make them! They take very little time and make an enormous difference. Both can be made well ahead of time.
• Skirt steak is fast. This cut cooks in just a few minutes per side over high heat, which means dinner is on the table faster than you'd expect for a steak dinner.

Key Ingredients

• Skirt steak. I love skirt steak for tacos. It's thin, takes marinade beautifully because of its open grain, and develops a great char quickly over high heat. It runs on the pricier side, but a pound and a half feeds four to five people comfortably. Flank steak is the most common substitute if needed (and is usually a few bucks less per pound).
• Worcestershire sauce. A quiet workhorse in the marinade. It adds savory depth and a slight sweetness that rounds out the citrus and spices.
• Cumin, coriander, and chili powder. This trio gives the marinade its warm, slightly smoky character. The combination leans Mexican in flavor, which is exactly what you want for a skirt steak taco marinade.
• Corn tortillas. What I'd recommend for these tacos. The slight earthiness of corn works beautifully with the spiced steak. Flour tortillas work fine if that's your preference, but corn is my choice here.
• Cotija cheese. This dry, crumbly Mexican cheese with a salty, mild flavor is perfect on these tacos. Queso fresco works as a substitute if cotija isn't available at your store. Both can typically be found in the sliced cheese section of the grocery store.
• Lime Crema. This is the sauce that pulls everything together. It cools down the steak, softens the pickled onions, and gives the tacos that creamy finish they need. I used a full-fat sour cream as the base of the lime crema, but Mexican crema works great too if you have it.
• Quick Pickled Red Onions With Orange. The orange peel is a small addition, but it makes these onions feel a little more special. They're still tangy and crisp, just with a subtle citrus note that works really well with grilled steak.

For the Skirt Steak

For the Quick-Pickled Onions

For the Lime Crema

How To Make Skirt Steak Tacos

Step 1: Make the marinade. Whisk together the olive oil, Worcestershire sauce, lime juice, cumin, coriander, chili powder, garlic powder, onion powder, salt, and pepper in a bowl.

Step 2: Marinate the steak. Place the skirt steak in a shallow dish or zip-top bag and pour the marinade over it. Turn to coat well. Refrigerate for at least 30 minutes, or up to 4 hours. When you're ready to cook, pull the steak out of the fridge about 30 minutes early so it can come toward room temperature.

Step 3: Make the quick pickled red onions with orange. Add the sliced red onion to a heatproof jar or bowl. In a small saucepan, combine the white vinegar, water, sugar, and salt. Bring to a simmer and stir until dissolved. Remove from heat and stir in the orange peel and orange juice. Pour over the onions. Let sit for at least 30 minutes - the onions will soften and turn a bright, beautiful pink. They'll keep in the fridge for up to 2 weeks.

Step 4: Make the lime crema. In a small bowl, stir together the sour cream, 2 tablespoons lime juice, orange juice, grated garlic, a pinch of cumin, and salt. Taste and adjust - add more lime for brightness, more salt as needed. Set aside.

Step 5: Grill the steak. Remove the steak from the marinade and let the excess drip off. Heat a grill (or cast-iron skillet) over high heat. (For grilling, preheat the grill to at least 500° F) Cook for 2 to 4 minutes per side, depending on thickness, until nicely charred. Aim for medium-rare to medium - about 130°-140° F on a meat thermometer. Transfer to a cutting board and let rest for 5 to 10 minutes. Slice the steak thinly against the grain. Look at the direction the muscle fibers run and cut perpendicular to them. This step is what makes skirt steak tender rather than tough.

Step 6: Assemble the tacos. Warm the corn tortillas on a dry skillet over medium heat, or directly over a gas flame, until soft and lightly charred in spots. About 30 seconds per side. You don't want them super crispy, just warm enough that they're pliable and easy to serve. (Tip - because corn tortillas are delicate, I often serve 2 together, stacked together per taco for a bit more stability.)

Layer sliced steak onto each tortilla. Top with orange pickled onions, crumbled cotija, fresh cilantro, and a drizzle of the lime crema. Add sliced avocado if using. Finish with a squeeze of fresh lime.

Expert Tips

• Marinate for at least 30 minutes, but longer is better. Four hours in the marinade produces noticeably more flavor. If you're planning ahead, put the steak in the marinade in the morning for dinner that night.
• Pull the steak from the fridge before cooking. Letting the steak sit at room temperature for about 30 minutes before it hits the grill helps it cook more evenly throughout.
• Cook over very high heat. Skirt steak needs high heat for good char and fast cooking. Medium heat leads to a gray, steamed result without the flavor we're after.
• Check the temperature early. Because skirt steak is thin, it moves from 120 to 145° quickly. A meat thermometer removes any guesswork here. Pull it at 130°-140° for a perfectly medium-rare to medium steak.
• Rest before slicing. I know, I know - it's annoying to have to wait. But five to ten minutes of resting really lets the juices redistribute through the steak and makes a big difference. Slice too soon, and you'll lose them to the cutting board.
• Make the pickled onions ahead. They improve with time and keep in the fridge for up to 2 weeks. A big batch goes on burgers, chicken, grain bowls - anything that needs something bright and tangy.

Can I Make Skirt Steak Tacos On The Stovetop?

Yes. If you don't have a grill, a cast-iron skillet over high heat does an excellent job. Heat the pan until it's very hot, add a thin layer of oil, and cook the marinated steak 2 to 4 minutes per side. You won't get quite the same smokiness as the grill, but the char and the flavor from the marinade will be very close.

What Cut of Steak Is Best for Tacos?

Skirt steak is the best choice. It's thin, has a loose grain that absorbs marinade well, and cooks quickly over high heat with a great char. Flank steak is the most common substitute and works well, though it's slightly leaner and a bit chewier. Both should be sliced thinly against the grain for the best texture.

Variations & Substitutions

• Swap the pickled onions for raw. If you don't have time for the quick orange pickled onions, raw red onions work in a pinch. The flavor will be sharper and more pungent, whereas the pickled version is mellow and sweet. Store-bought pickled onions are also a perfectly fine shortcut.
• Simplify the crema. The lime crema is a quick stir-together, but if you want to skip it entirely, plain sour cream with a squeeze of lime gets you most of the way there.
• Use flank steak. If skirt steak isn't available or the price is a barrier, flank steak is the best substitute. The marinade works identically; flank steak just needs a minute or two longer per side.
• Flour tortillas. Corn is the first choice here, but flour tortillas work fine if that's what you have or prefer.
• Add heat. I love adding some sliced jalapeño, pickled jalapeños, or a spoonful of salsa verde, which adds a nice kick.

Make Ahead, Storage, And Freezing

Make ahead: The marinade can be made 3 to 4 days ahead and kept refrigerated. The orange pickled onions can be made up to 2 weeks in advance and actually improve with time. The lime crema keeps in the fridge for up to 3 days. The steak can be placed in the marinade and refrigerated for up to 12 hours before cooking.

Storage: Leftover cooked steak keeps in the fridge for up to 3 days. Store the pickled onions and lime crema separately. Reheat the steak in a hot skillet for a minute or two - the microwave tends to make it tough.

Freezing: Raw marinated steak can be frozen in its zip-top bag for 1 to 2 months. The lime juice in the marinade will gradually break down the meat fibers, so don't push past that window. Cooked steak freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

Skirt Steak Tacos Frequently Asked Questions

What To Serve With Skirt Steak Tacos

If I'm making these for dinner, I usually keep the sides simple - rice, beans, maybe chips and salsa. The tacos are really the main event. Here are a few ideas:

• Instant Pot Mexican Rice. Fast, fluffy, and a natural companion to anything on this table.
• Slow Cooker Pinto Beans. Put them on in the morning and serve alongside, or mash them into the tacos directly.
• Light Salad
• Homemade tortilla chips. Or storebought. But homemade tortilla chips are surprisingly easy to make and are great as an app or side with the tacos.
• Chipotle corn salsa. A favorite as a dip or as an extra topping for these tacos.
• Spicy cherry salsa. One of my sleeper hits. This cherry salsa seems unassuming, but the sweetness of the cherries combined with the spicy peppers creates a delicious combo.
• Spicy Guacamole. Great with the chips, or add a dollop to the tacos!

More Easy Taco Recipes

These are the kind of tacos I'd make for a summer dinner on the patio, a casual taco night with friends, or a weekend meal when I want something that feels a little more fun than our usual rotation. If you give them a try, drop a star rating and a comment below - I read every one and would love to hear how they turn out!