The steak tacos were definitely the gastronomic highlight of the evening. It’s a very simple recipe. You just briefly marinate skirt steak in tequila, olive oil, lime juice, and onion, then grill until medium, rest, slice, and serve with your favorite taco fixings. The marinade and grilling results in a very tender and flavorful steak for such an inexpensive cut of beef. We served them with guacamole, queso fresco, chipotle crema, and pickled red onions, and they were delish.

Tequila and Lime Skirt Steak Tacos

Tequila and Lime Skirt Steak Tacos

Tequila and Lime Skirt Steak Tacos

Tequila-and-Lime-Marinated Skirt Steak Tacos

Serves 6.

  • 2 lbs skirt steak, fat trimmed
  • 1 c. olive oil
  • 1/2 onion, sliced
  • 1/2 c. tequila
  • 1/4 c. fresh lime juice (2-3 limes)
  • 1 TBS sugar
  • 1 TBS kosher salt
  • 1 tsp black pepper
  • 12 small tortillas
  • 1 recipe pickled red onions (recipe below)
  • 1 recipe chipotle crema
  • 2 avocados, diced
  • 1 c. crumbled queso fresco
  1. Rinse the steak under cool water and pat dry with a paper towel.
  2. In a large glass baking dish, mix olive oil, onion slices, tequila, lime juice, sugar, salt, and black pepper until thoroughly combined.  Lay steak in marinade, cover with plastic wrap, and refrigerate for 30 minutes (do not leave it for any longer than 30 minutes or it will get tough!)  Prepare your grill.
  3. Lift steaks from marinade and place on grill.  Grill for 2-3 minutes on each side, until outside is seared and inside is medium. Transfer the steak to a cutting board and let rest for 10 minutes, then slice against the grain into 1/2 inch wide strips.
  4. Serve steak on tortillas and top with red onions, chipotle cream, avocados, and queso fresco.  Eat hot!

Quick Pickled Red Onions

Serves 6.

  • 1 red onion, very thinly sliced
  • 1 c. fresh lime juice
  • 2 jalapeno chilies, seeded and diced
  • 1 tsp kosher salt
  1. Stir together onion, lime juice, chilies, and salt.  Cover the bowl and refrigerate for 3-5 hours, stirring once or twice, until onions have begun to turn bright pink and have softened somewhat.  Store in a glass jar in the fridge for up to 1 week.  (Flavor will continue to develop over the course of the week).

Dining and Cooking