Baja Steak Tacos

These Baja Steak Tacos are loaded with tender grilled skirt steak marinated in a zippy, slightly spicy marinade and topped with cotija cheese, radishes, and bright fresh cilantro. Your taste buds will thank you for this one!

Prep Time10

Cook Time10

Marinade + Rest Time1 40

Total Time2

Course: Appetizer, dinner, Main Course

Cuisine: Mexican

Keyword: baja steak tacos, steak street tacos

Servings: street tacos

Ingredients

3 tablespoons vegetable oil
1/4 cup fresh lime juice (about 3 limes)
2 serrano Chile peppers , halved and seeds removed
2 cloves garlic , roughly chopped
2 tablespoons brown sugar
1 teaspoon cumin
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 pounds skirt steak , cut in half
1 cup salsa verde
16 mini corn street taco tortillas (white and yellow)
For serving: crumbled cotija cheese, thinly sliced radishes, chopped cilantro

Instructions

Place the oil, lime juice, Chile peppers, garlic, brown sugar, cumin, salt, and pepper in a blender and pulse until smooth (I use my mini Ninja for this.) Transfer to a resealable plastic bag and add the steak. Toss to coat and chill in the fridge from 1 to 4 hours.
Let steak sit out on the counter for 30 minutes and preheat a grill to high.
Remove steak from the marinade, shaking off any excess. Lightly oil the grill grates and grill the steak for about 5 minutes, then flip and grill on the other side for 1 to 3 minutes, until nicely charred. Transfer to a cutting board and let rest for 10 minutes, then thinly slice against the grain.
Warm tortillas on the grill, then fill with the steak and a spoonful of salsa verde. Top with sliced radishes, cotija cheese, and fresh chopped cilantro.

Video

Notes

Please refer to the article for Helpful Tips, Possible Variations, Optional Toppings, and Storing Leftovers.

Nutrition