Ingredients:

  • 1 ½ pounds (680g) skirt steak, trimmed
  • ½ cup (120ml) fresh lime juice
  • ¼ cup (60ml) olive oil
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • 1 large onion, sliced into strips
  • 1 bell pepper (any color), sliced into strips
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 12 (6-inch) flour tortillas
  • Optional toppings: sour cream, guacamole, shredded cheese, salsa, cilantro, lime wedges

Instructions:

  1. Combine all marinade ingredients in a bag or container. Add the beef skirt steak, ensuring it's fully coated. Marinate for at least 30 minutes, or up to 8 hours in the refrigerator.
  2. While the steak is marinating, slice the onion and bell pepper into strips.
  3. Heat olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook until softened and slightly charred, about 8-10 minutes. Season with salt and pepper. Set aside.
  4. Preheat the grill to high heat. Remove the steak from the marinade, discarding the marinade. Grill the steak for 4-6 minutes per side for medium-rare, or until desired doneness is reached. Use a meat thermometer to ensure the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
  5. Remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain into thin strips.
  6. Warm the tortillas according to package instructions (microwave, oven, or skillet).
  7. Fill each tortilla with sliced beef skirt steak, sautéed vegetables, and your favorite toppings. Serve immediately.