Active Time

　　25 minutes

　　Total Time

　　25 minutes, plus marinating time

　　A spicy, tangy marinade helps tenderize this flavorful cut of meat that’s perfect for tacos.

　　

Ingredients

Makes 8 tacos

　　

For the steak and marinade:

1 medium jalapeño, thinly sliced

　　2 garlic cloves, finely chopped

　　1/4 cup coarsely chopped cilantro

　　1/4 cup fresh lime juice

　　1/4 cup olive oil

　　1 teaspoon kosher salt

　　1/2 teaspoon freshly ground black pepper

　　3/4 teaspoon ground cumin

　　1 pound skirt steak, cut crosswise into 5–6-inch segments

　　

For the tacos:

8 (8-inch) corn tortillas

　　Homemade or store-bought tomatillo salsa (for serving)

　　1/2 medium avocado, sliced

　　1/3 cup sour cream, thinned with a tablespoon of water or lime juice

　　Crumbled queso fresco (optional), cilantro leaves, thinly sliced red onion, and lime wedges (for serving)

　　

Marinate and cook the steak:

Step 1

Combine jalapeño, garlic, cilantro, lime juice, oil, salt, pepper, and cumin in a large resealable bag or bowl. Add steak and toss to coat; if using bowl, wrap with plastic. Marinate at least 30 minutes at room temperature or chill up to overnight in refrigerator, tossing occasionally.

　　

Step 2

Let steak sit at room temperature 30 minutes before cooking if chilled. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade, scraping off any bits that cling to meat; discard marinade. Grill steak 2–3 minutes per side for medium rare. Let rest 10 minutes before thinly slicing against the grain.

　　

Assemble the tacos:

Step 3

Warm tortillas in a microwave, oven, or over a gas flame. Divide steak among tortillas, then top with salsa, avocado, sour cream, queso fresco, if using, cilantro, and onion. Serve with lime wedges alongside.

　　

Do Ahead

Step 4

Steak can be marinated 1 day ahead; keep chilled.