Skirt Steak Tacos with Charred Tomato Salsa

grilled skirt steak tacos with charred tomato salsa, avocado crema, and queso fresco

yield: 8 tacos



Charred Tomato Salsa

  • 1 lb tomatoes
  • ½ red onion (medium size), peeled
  • 1 serrano pepper
  • olive oil
  • 4 garlic cloves, roughly chopped
  • ½ cup cilantro leaves
  • 3 tbsp fresh lime juice
  • kosher salt

Avocado Crema

  • 1 ½ lbs ripe avocados (3-4 each), pitted
  • 2 garlic cloves, roughly chopped
  • 1 serrano pepper, cored + roughly chopped
  • ½ cup cilantro leaves
  • 3 tbsp fresh lime juice

Skirt Steak Tacos

  • 1 ½ lbs skirt steak
  • 8 tortillas, warmed on the grill
  • ¼ lb queso fresco, crumbled


  1. Heat the grill over high heat. Place the skirt steak onto a sheet pan and pat dry. Season both sides well with a pinch of salt. Let sit for 30 minutes at room temperature.
  2. For the salsa, lightly coat the whole tomatoes, half of red onion, and serrano pepper with olive oil. Grill for about 3 minutes until slightly charred, turning each ingredient continuously to char on all sides. Transfer the ingredients to a cutting board and let cool.
  3. Roughly chop the tomatoes, red onion, and serrano. Add them to a food processor along with the garlic and cilantro. Pulse until finely chopped. Transfer the salsa to a bowl and stir in the lime juice. Season with salt to taste.
  4. For the avocado crema, wipe out the food processor. Add in the avocados, garlic, serrano pepper, cilantro, and lime juice. Process until smooth. Season with salt to taste.
  5. Pat the steak dry again and lightly coat with oil. Grill the skirt steak over the hottest part of the grill for about 3 minutes, or until a nice crust forms. Flip and continue to cook to your desired doneness, about 3 more minutes for medium (time will vary depending on the thickness of your skirt steak). Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak against the grain.
  6. To assemble the tacos, spoon the avocado crema onto a warm tortilla. Add a few slices of steak and a generous spoonful of salsa. Top with the queso fresco and any extra cilantro.


If your skirt steak is in one, long piece, I’d recommend cutting it into thirds so that it’s easier to manage on the grill. You could also ask your butcher to do this for you.