Nothing screams summer like a taco. These Healthy Skirt Steak Tacos will be a crowd favorite. The skirt steak is bursting with flavor–marinated for several hours and topped with refreshing pico de gallo carefully placed in warm, golden brown corn tortillas. Healthy Skirt Steak Tacos are delicious on their own for a satisfying summer lunch, or perfectly paired with a side dish for the ultimate family-approved dinner. If you need a break from chicken, these are your next dinner!
What do I need to make Healthy Skirt Steak Tacos?
Fresh produce and flavorful spices are the key to making these delicious tacos.
- Skirt steak (trimmed of all fat)
- Kosher salt
- Paprika
- Garlic powder
- Onion powder
- Chili powder
- Cumin
- Coriander
- Cubanelle peppers
- Onion
- Lime
- Cilantro (fresh preferred)
- Corn tortillas
- I use Mission extra thin corn tortillas–linked here
- Shredded iceberg
Pico de gallo:
- Large beefsteak tomato
- White onion
- Jalapeño
- Lime
- Cilantro (fresh preferred)
- Kosher salt
Using skirt steak for tacos
Skirt steak is a great option for the perfect taco. Packed with flavor, skirt steak gets charred and crispy on the outside, while remaining flavorful and tender on the inside. This cut of steak is also great for marinating because it easily takes on the flavors. It cooks quickly, and is relatively inexpensive compared to other cuts of steak. I love the flavor of skirt steak that has been marinated for hours, especially when transformed into one of my favorite foods: tacos! The other flavors of the dish really highlight the flavors of the marinade, as well.
How to make this dish
Start by combining all spices (salt, paprika, garlic powder, etc.) to rub on the steak. Make sure your spice blend is distributed all over the steak.
Place the steak in a shallow bowl or dish to marinate. Top with the sliced peppers, onions, juice of one lime, and fresh cilantro. For extra flavor, feel free to throw the juiced limes on top as well. Leave the steak to marinate for several hours. I recommend completing these steps in the morning so your steak will be ready for dinner time! You may also want to combine the ingredients for the pico de gallo at this point, too. The pico de gallo can be refrigerated until ready to use.
When you are ready to cook, remove your steaks from the shallow dish or bowl. Grill steaks over medium high/high heat until they reach your desired temperature (I prefer medium). At this point, you can add the sliced peppers and onions to the grill to char.
Once the skirt steak is cooked, set aside to rest before slicing. Also remember to always cut skirt steak against the grain, for the optimal texture and juiciness.
To prepare the tortillas, spray a griddle with cooking spray and heat the tortillas over medium heat until golden brown on both sides, and pliable. Fill tortillas with the iceberg. Top with the sliced steak and the pico. You can also add your other favorite toppings, like sour cream and cheese. The options are endless!
What can I pair with Healthy Skirt Steak Tacos?
You can go in many different directions when choosing what to serve with your steak tacos. Keep it easy and traditional with rice, guacamole and chips, beans, or an easy salad. I also love to serve these tacos with corn on the cob seasoned with some Elote seasoning (I get mine from Trader Joe’s). If you’re looking for something different, you can spice it up with one of my side dishes listed below!
Healthy Skirt Steak Tacos
Ingredients
Tacos
- 2 lbs skirt steak, trimmed of all fat
- 1.5 tsp kosher salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp coriander
- 3 cubanelle peppers, sliced
- 1 onion, sliced
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- 18 extra thin corn tortillas
- shredded iceberg
Pico de Gallo
- 1 beefsteak tomato, large, diced
- 1 white onion , small, diced
- 1 jalapeno, seeded and diced
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- 1 tsp kosher salt
Instructions
Marinade
- Combine the spices and rub all over the skirt steak.
- Place steak in a shallow bowl or dish to marinate. Top with the sliced peppers, onions, juice of the lime, and fresh cilantro. Throw the juiced limes on top, too.
- Let steak marinate for several hours in the fridge (best to do this in the morning for dinner time).
- Combine the ingredients for the pico at this point as well, and refrigerate until ready to use.
Skirt Steak Tacos
- When ready to cook, grill the skirt steaks over medium high/high heat to your desired temperature (I prefer medium).
- Add the sliced peppers and onions to the grill to char.
- When the steak is cooked, set aside to rest before slicing.
Assembly
- To prepare the tortillas, spray a griddle with cooking spray and heat the tortillas over medium heat until golden brown on both sides, and pliable.
- Fill with the iceberg, top with the sliced steak and the pico.
Notes
- 7 WW points for 3 tacos, 3 oz skirt steak and pico
Nutrition
How-To Video
If you like this, you’ll love these!
- Air Fried Crispy Shrimp Tacos
- Taco Burgers with Pico de Gallo
- Turkey Taco Stuffed Zucchini Boats
- Restaurant Style Chicken Fajitas
- Slow Cooker Shredded Beef
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Thank you for all your delicious recipes and all the hard work you do to make/share them with us. Can you tell me if you have a link for the taco holder? I’ve looked on Amazon, but can’t locate yours. Thank you.
Made these tonight. AMAZING!!!!!
Made it exactly as directed and it turned out Great!! As my husband and I say, “Let’s add it to the rotation!”, which doesn’t happen all that often. That was actually my first time making skirt steak and I loved the spice rub and the pico was SO delicious too! I’m excited for the leftovers tomorrow!
Another amazing recipe Steph. Thanks.
These tacos were delicious. Very easy to make. These will be in the rotation for sure.
Found the taco stands at Crate and Barrel.
Absolutely amazing!! Can’t wait for lunch tomorrow 🙂