Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice
  • 3 cloves garlic, minced
  • 1/2 cup fresh cilantro, chopped
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1.5 lb skirt steak, trimmed of excess silver skin
  • 12 small corn tortillas
  • 1/2 cup white onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 2 limes, cut into wedges
  • 1 avocado, sliced or diced
  • 2 tbsp butter

Instructions:

  1. In a Ziploc bag or bowl, whisk together olive oil, lime juice, minced garlic, chopped cilantro, cumin, paprika, salt, and pepper to create the marinade.
  2. Add the trimmed skirt steak to the marinade, ensuring the meat is completely submerged.
  3. Seal the bag and refrigerate for at least 1 hour (up to 4 hours) to tenderize the meat.
  4. Heat a cast iron skillet over medium-high heat until the pan is shimmering and just starting to smoke.
  5. Remove steak from marinade, discard excess liquid, and sear in the pan for 3–5 minutes per side until a mahogany-colored crust forms and internal temperature reaches 130°F (54°C).
  6. Transfer steak to a cutting board and let rest for 5–10 minutes.
  7. Slice the steak thinly across the grain to ensure tenderness.
  8. Optional: Heat butter in the skillet and char the corn tortillas until warm and slightly toasted.
  9. Assemble tacos by placing steak in tortillas and topping with diced white onion, fresh cilantro, sliced avocado, and a squeeze of lime wedge.