15-Minute Stir-fried Steak Tacos

We slice skirt steak and cook it quickly at a high temperature to save time and keep the meat tender. Make sure you save the super flavorful collected juices from the steak and onions to drizzle on your tacos.
  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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Ingredients

1 pound skirt steak

1 tablespoon chili powder

1/2 teaspoon dried oregano

1/4 teaspoon sugar

Kosher salt and freshly ground black pepper

Eight 6-inch corn tortillas

1 tablespoon vegetable oil

1 medium red onion, halved and cut into 1/4-inch-thick slices 

Sour cream, guacamole, salsa verde, pico de gallo and shredded Mexican-blend cheese, for serving

Directions

  1. Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3-inch-thick strips. Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4 teaspoon salt and a few grinds of pepper.
  2. Heat a large nonstick skillet over high heat. Meanwhile, wrap the tortillas in a clean dishtowel, and microwave at 100 percent for 1 minute. Let sit, wrapped in the dishtowel, until ready to serve.
  3. When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don't stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1 1/2 minutes more. Transfer the steak to a medium bowl. Immediately add the onions to the skillet, and stir until brown and slightly softened, about 1 1/2 minutes; transfer to the bowl with the steak, and stir to combine.
  4. Set up a taco bar with the steak and onions, wrapped tortillas, sour cream, guacamole, salsa verde, pico de gallo and cheese.

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