Juicy marinated steak sliced and served in tortillas with avocado cream and lime wedges

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Steak Tacos

These steak tacos are made with tender skirt steak marinated in a bold citrus, garlic, and spice marinade, then quickly seared for a flavorful crust. Serve the sliced steak in warm tortillas with charred onions, avocado cream sauce, cotija, and fresh lime for easy, restaurant-style tacos at home.

Prep Time10

Cook Time15

Marinating Time4

Total Time4 25

Course: Dinner, Main Course

Servings:

Calories: 273kcal

Author: Davinah

Ingredients

For the Steak Marinade:

1 ½ lb Skirt steak
2 tbsp Coffee cold brew or freshly brewed then cooled works well
1 Lime you'll need the zest of the entire lime and the juice
2 tbsp Olive Oil
1 tbsp Orange Juice
1 tbsp Honey
5 cloves Garlic minced
1 tsp Smoked Paprika
1 tsp Ground Cumin
½ tsp Chili Powder
¾ tsp Natural Ancient Sea Salt
½ tsp Black Pepper

For Searing the Steak

2 tsp Steak Seasoning click for my recipe

For the Charred Yellow Onion & Cilantro Relish (Optional):

1 Yellow Onion thinly sliced
1 tbsp Olive Oil
¼ cup fresh cilantro chopped
¼ Lime squeeze to add a bit of bright flavor to the relish
⅛ tsp Natural Ancient Sea Salt just a pinch

For serving:

8 tortillas small corn or flour tortillas
Avocado Cream Sauce click for my recipe
Cotija cheese crumbled
Extra lime wedges

Instructions

Marinate the Steak

Make the marinade for the steak: In a bowl, whisk together the coffee, lime zest and juice, orange juice, olive oil, honey, garlic, and spices.
Place the steak in a shallow dish or zip-top bag and then pour the marinade over it. Let marinate at least 30 minutes (up to 4 hours for deeper flavor).

For the Charred Yellow Onion, Cilantro Relish (Optional)

Heat olive oil in a skillet over medium-high heat. Add sliced yellow onion.
Cook until softened and lightly charred around edges, about 8-10 minutes.
Remove the onions from heat and stir in fresh cilantro, a squeeze of lime.
Add salt and pepper to taste. Set aside

Sear the Steak

Heat a cast-iron skillet over medium-high heat. Remove steak from marinade and pat lightly dry. Season the steak with the steak seasoning.
Sear the steak in a preheated cast-iron pan for 4-6 minutes per side, depending on thickness, until desired doneness.
Let the skirt steak rest 5-10 minutes
Slice the steak thinly against the grain. This is key for tender tacos.

Assemble the Tacos

Warm your tortillas.
Layer with sliced steak and a spoonful of the yellow onion, cilantro relish
Add a drizzle of avocado cream, crumbled cotija, and a squeeze of fresh lime. If you want extra brightness, add a few thin slices of radish for crunch.

Notes

Marinate longer for deeper flavor: The steak can marinate for as little as 30 minutes, but a few hours or overnight gives the marinade more time to soak into the meat.
Don’t overcrowd the pan: Cook the steak in a single layer so it sears well and develops those flavorful browned edges.
Let the steak rest before slicing: Rest the steak for about 5 minutes after cooking so the juices stay in the meat.
Coffee adds depth: The brewed coffee deepens the marinade and helps the steak develop a rich crust without making the tacos taste like coffee.
Finish with fresh lime: A squeeze of lime right before serving brightens the flavors and balances the richness of the steak.
Cooked or fresh onions both work: You can make the charred onion cilantro relish as written, or simply top the tacos with diced onions and chopped cilantro for a more traditional taco topping.

Nutrition