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Ingredients
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Protein & Marinade
Tortillas & Assembly
Toppings & Salsa
Method
Protein & Marinade
- 1
Marinate steak
In a resealable bag or shallow dish, combine lime juice, orange juice, olive oil, soy sauce, minced garlic, cumin, chili powder, kosher salt, and black pepper. Add the skirt steak, press out excess air, and seal. Refrigerate and marinate at least 30 minutes and up to 4 hours (no longer for best texture).
- 2
Rest to room temperature
Remove steak from refrigerator 20 minutes before cooking so it comes closer to room temperature for even searing.
- 3
Cook steak
Heat a cast-iron skillet or heavy grill pan over high heat until very hot (2–4 minutes). Pat the steak dry with paper towels to promote browning. Add a thin film of oil to the pan if needed. Sear steak 2–3 minutes per side for medium-rare (depending on thickness), or longer to desired doneness. Use an instant-read thermometer if desired — 125–130°F for medium-rare. Do not overcrowd the pan; if steak is large, sear one side, then the other.
- 4
Rest and slice
Transfer cooked steak to a cutting board and let rest 8–10 minutes. Slice thinly across the grain into bite-sized pieces appropriate for tacos.
Tortillas & Assembly
- 5
- 6
Keep tortillas warm
Stack warmed tortillas on a plate and cover with a clean kitchen towel to keep them flexible while you finish the tacos.
Toppings & Salsa
- 7
Prepare toppings
While the steak rests, combine diced white onion and chopped cilantro in a small bowl. Toss lightly with 1/4 tsp salt and 1/4 tsp sugar to soften and balance flavors. Thinly slice radishes and cut limes into wedges. If using cotija, crumble and set aside.
- 8
Assemble tacos
Place a warm tortilla on a serving plate. Add 2–3 tablespoons of sliced steak per tortilla (or to taste). Top with a spoonful of the onion-cilantro mix, a few radish slices, a drizzle or dollop of sour cream or crema, a sprinkle of cotija if using, and a spoonful of salsa verde. Add pickled jalapeños if desired and finish with a squeeze of fresh lime. Repeat until all tacos are assembled.
- 9
Serve
Serve immediately while warm as a satisfying small plate for happy hour. Provide extra lime wedges, salsa, and hot sauce on the side.