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Life At The Table Arrachera | Grilled Arrachera (skirt steak) on a wooden serving platter with corn tortillas, salsa, cilantro, and minced onion.

Arrachera Street Tacos

  • Author: Life At The Table
  • Prep Time: 20 minutes
  • Cook Time: 4 minutes
  • Total Time: 24 minutes
  • Yield: 8 tacos 1x


When fast, easy, and over the top delicious is the criteria for supper on a weeknight make arrachera street tacos.


  • 1 lb skirt steak, trimmed
  • 2 limes, zested and juiced
  • 1/4 cup Tamari (or soy sauce)
  • 4 cloves garlic, minced
  • 1 teaspoon Chef Sandra’s Tex Mex seasoning
  • 1/4 cup olive oil
  • corn tortillas, street taco size
  • chopped cilantro
  • minced onion


  1. Combine the lime zest, lime juice, Tamari, minced garlic, and Chef Sandra’s Tex Mex seasoning.
  2. Whisk in the olive oil.
  3. Place the skirt steak in a gallon-size baggie.
  4. Pour in the marinade. Press out the air and close up baggie.
  5. Leave the marinated steak out on the counter to allow it to come up to room temperature.
  6. Chop the cilantro.
  7. Mince the onions.
  8. Heat the tortillas on a comal or cast iron skillet.
  9. Grill the skirt steak on a very hot grill, 2 minutes each side, depending on how thick the steak is.
  10. Slice against the grain.
  11. Serve on warm tortillas.
  12. Garnish with cilantro and minced onion.


  1. This steak is so flavorful that I prefer it without salsa. The cilantro and the minced onion is the perfect compliment.

Keywords: arrachera

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