Jalapeño and Lime Steak Tacos
Jalapeño and Lime Steak Tacos

It's not often that I run right to the computer and type up a post a mere 30 minutes after having eaten something new and yummy, so you know that when I do, it must be something particularly delish. Something that you absolutely NEED in your repertoire. "Cause that's what these easy and wonderful Jalapeño and Lime Steak Tacos are and I don't want you to spend another minute without the means to make them!! These are what summertime eating is all about!!

I have to confess that last night wasn't the first time I've made these tacos. They were actually part of our Memorial Day "Let's Introduce our New Kitchen and Eat Tacos" shindig. And they were a huge hit. People who don't generally gravitate towards steak (me included) LOVED them! So much so, that they were practically gone before I could snap a picture or two. Thus, the remake and actual photos this week (not that any of the repeat eaters were complaining!)

Do you know about skirt steak? As I've said many times before, I'm not much of a meat eater and not all that familiar with all the different cuts of meat, but from now on, when it comes to barbecuing, thin, tender, skirt steak will be my go-to. Especially when it's spent the day marinating in this delicious lime/jalapeño marinade. It's so tender and flavorful with just a little zing from the jalapeño and is such a quick and happy weeknight meal. 

I added some sliced radishes for a little extra crunch but otherwise kept these simple, mainly because I am a fairly boring eater. My husband added salsa, beans, chopped tomatoes and who knows what else, 'cause that's the kind of guy he is!! Opposites attract, right? In any case, we have seriously become one taco lovin' family!!

Jalapeño and Lime Steak Tacos

Makes enough for 4
Prep Time:  10 minutes to whip up the marinade and then at least 7-8 hours or overnight to allow the meat to marinate. Grill Time:  About 15-20 minutes, depending on how well done you like it


  • 1 jalapeño, cut down the middle, seeds removed and sliced into thin half moons
  • 2 garlic cloves, minced
  • 1/4 cup roughly chopped parsley
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • Pinch or two of kosher salt
  • 1/4 teaspoon black pepper
  • 1 pound skirt steak, cut into a few pieces if necessary to fit into resealable bag for marinating
  • 8 small corn or flour tortillas
  • 5-6 radishes, thinly sliced
  • Salsa, sour cream, onions etc (optional) for serving

The Recipe

1.  In a small bowl, combine the sliced jalapeño, garlic, parsley, lime juice, oil salt and pepper, whisking well. Place the steak in a large resealable bag and pour the marinade over it. Seal the bag and smush it around to make sure the meat is coated evenly. Lie the bag flat in the fridge for at least 7-8 hours or overnight, turning the bag once or twice if you can.

2.  About 30 minutes before you're ready to grill, take the bag out of the fridge so that the meat can get to room temperature. Prepare your grill for medium-high heat. Remove meat from the bag, scraping off any bits that cling to it and throw away bag and leftover marinade. Grill meat for several minutes per side, depending on how well done you want it. When ready, remove and let the meat sit for a few minutes before slicing. When ready, thinly slice against the grain.

3.  Meanwhile warm tortillas in the oven or in a skillet. Place some meat, radishes and any other toppings you like on top of a warmed tortilla and serve immediately. Recipe doubles really well.


Note:  Recipe adapted from Epicurious. I tinkered a lot with this. Swapped parsley for cilantro, omitted the cumin, cut down on the salt and added the radishes. Feel free to be creative.

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