Southwest Skirt Steak Tacos

Southwest Skirt Steak Tacos

I love steak tacos! Ground beef is my go-to, but on special occasions, breaking out a skirt steak and some fresh flour tortillas, I do not think is a better thing to eat in the hot sun! I like to keep my tacos super simple, beef, avocado, cheese, peppers and onions and sauce. This lethal combination of ingredients will have you crazing more as soon as you are done.
Prep Time: 15 minutes
Cook Time: 10 minutes
Course: Main Course
Cuisine: Beef, Mexican
Keyword: Cheesy, Fun
Difficulty: Easy
Servings: 4 people
Author: Russell Bird




  • Preheat Your smoker or BBQ to 500 degrees and top it with Grill Grates if you have them.
    Season the skirt steak with a light coating of the Boars Night Out White lightning and then a heavy coating of the Pit Boss grills southwest seasoning. Let it sit out for about 20 minutes at room temperature before putting it on the grill.

While Your Steak is Resting

  • Prep all your other ingredients. Slice up the peppers and onions and toss them with a little bit of butter flavored grilling oil and 1 tablespoon of Boars Night Out White Lightning Double Garlic Butter seasoning. Put the peppers and onions onto a skillet and fry them, stirring occasionally so they soften and get browned all over.

Searing the Steak

  • Skirt Steak does not take long to cook on a hot grill. Put the steak on the grill and push down onto the top of it with a spatula to help build up your grill marks. Flip the steak every 2 minutes until you reach an internal temperature of about 135-140 degrees. Once you hit the internal temperature you are looking for, remove the steak and let it rest wrapped in foil for at least 5-10 minutes.

Toasting your Tortillas

  • Toss your tortillas onto the grill and let them get warm while the steaks are resting. A warm tortilla will roll better and be less likely to break, plus it tastes better when it has been lightly baked for a few minutes.

Building your Tacos

  • Slice your steak and avocados about ¼ inches thick, then add about 4-5 slices of steak and avocado to each warmed tortilla. Top it with shredded cheese, a scoop of peppers and onions and then a squeeze of the Smokeshow Jalapeno Ranch dressing. Fold the tortilla over and enjoy!

Step by Step

  • Preheat your grill to 500 degrees
  • Season the skirt steak with White lightning, Pit Boss Southwest Seasoning
  • Dice the peppers and onions and season with Butter flavored oil and Double Garlic Butter
  • Toss the peppers and onions in a hot skillet until golden brown all over, about 10 minutes on medium heat
  • Sear the skirt steak on your grill, flipping every 2 minutes until you reach 135 degrees internal
  • Rest the steak and warm your tortillas on the grill
  • Slice the skirt steak and avocados
  • Build your taco with steak, avocado, shredded cheese, onions, and peppers and Smokeshow sauce


I like hard shell tacos!

This recipe can totally be made with hard shell tacos.
Why skirt steak and can I use a different cut of steak?
Skirt steak is great for tacos because it has a higher fat content than a comparably thin cut of steak like Flank steak. The high fat content means it has more flavor and can even be a little more tender. Skirt steak is popular for tacos because it is relatively inexpensive and packs a tone of great flavor and tenderness. Because it is so thin, it also cooks fast so you can have tacos quickly. If you want to use a different cut of steak, I recommend either Flank Steak, Striploin, Ribeye or Sirloin because they will be the most tender. You do not want to use a tough cut of steak because then it will make the tacos harder to eat.

What if I am Gluten Free?

If you are gluten free, then I have great news for you. This recipe can be made entirely gluten free by just substituting the flour tortillas with corn tortillas! Every other ingredient in this recipe is entirely gluten free and celiac friendly.

What other ingredients can I put on my taco?

Some of my other favorite taco toppings are Jalapenos, Salsa, Sour cream, black or brown beans, chicken, chorizo sausage, cilantro, corn salsa, lettuce and or rice. If you add too many things then you start to get into burrito territory, but I have never met a burrito I did not like either.

What is the difference between a taco and a burrito?

Tacos are generally smaller than burritos, that is the main difference. But it is not a rule because you could have a large taco that is bigger than a small burrito. Basically, burritos eat like a meal, whereas tacos are part of a meal featuring other sides like Tater Tots or Pit beans.
Tried this recipe?Let us know how it was!


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