Grilled Citrus-Marinated Skirt Steak Tacos with Pickled Onions

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Tender skirt steak marinated in bright citrus juices grilled to perfection and served in warm corn tortillas topped with tangy pickled red onions and fresh cilantro. This Mexican-inspired beef recipe, ready in about 35 minutes, pairs skirt steak, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs skirt steak
• 1/2 cup orange juice
• 1/4 cup lime juice
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 medium red onion, thinly sliced
• 1/2 cup white vinegar
• 1 tbsp sugar
• 12 corn tortillas
• 1/2 cup fresh cilantro leaves
• 1 jalapeño, thinly sliced (optional)

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Instructions

1. Step 1: In a large bowl, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp sea salt, and 1/2 tsp black pepper. Add 1.5 lbs skirt steak, turning to coat, and marinate in the fridge for at least 1 hour.
2. Step 2: While steak marinates, place 1 medium thinly sliced red onion in a heatproof bowl. Heat 1/2 cup white vinegar with 1 tbsp sugar until sugar dissolves, then pour over onions. Let sit at room temperature for at least 30 minutes to pickle.
3. Step 3: Preheat grill to medium-high heat. Remove skirt steak from marinade and grill for 3-4 minutes per side for medium-rare, or to desired doneness. Let rest for 5 minutes, then thinly slice against the grain.
4. Step 4: Warm 12 corn tortillas on the grill for 30 seconds per side until pliable. Assemble tacos by layering sliced steak, a spoonful of pickled onions, fresh cilantro leaves, and optional jalapeño slices. Serve immediately.