Savory Blackstone Tacos

Here’s my go-to recipe for Blackstone tacos, with seasoned meat cooked on a hot griddle, wrapped in warm tortillas, and topped with fresh ingredients like diced onions, cilantro, and lime.

These tacos have become our Friday night tradition, and I always make extra filling because my kids love taking the leftovers for lunch the next day. Nothing beats the sound of that meat sizzling on the Blackstone, wouldn’t you agree?

What Kind of Skirt Steak Should I Use?

When shopping for skirt steak, you’ll typically find two different cuts: the outside skirt and the inside skirt. Outside skirt is usually more tender and a bit thicker, making it the preferred choice for tacos, but inside skirt will work just fine too if that’s what’s available. You’ll want to look for meat with good marbling (those thin white lines of fat) since this adds flavor and helps keep the meat juicy while cooking. When you’re at the butcher counter, don’t worry if the piece looks a bit long – skirt steak naturally comes in long, thin strips that you can easily cut into smaller portions at home. Just remember to slice against the grain when serving to ensure the most tender bite.

Options for Substitutions

Making these tacos but need to switch things up? Here are some helpful substitutions:

• Skirt steak: If you can’t find skirt steak, flank steak or flat iron steak make great alternatives. Even hanger steak works well – just watch the cooking time as these cuts might need slightly different times on the griddle.
• Lime juice: Fresh lemon juice can work in place of lime juice, though you might want to use a bit less. In a real pinch, you could use bottled lime juice, but fresh citrus really makes a difference here.
• Chili-lime seasoning: No chili-lime seasoning? Mix regular chili powder with a bit of lime zest, or use Tajin if you have it. You could also make your own by combining chili powder, lime zest, and a pinch of salt.
• Corn tortillas: While corn tortillas are traditional, flour tortillas work too. Just warm them up the same way you would corn tortillas.
• White onion: Red onion can easily replace white onion, or try sweet onion for a milder flavor. If you’re not big on raw onion, try quick-pickling them in lime juice for 15 minutes before serving.
• Fresh cilantro: If you’re in the ‘cilantro tastes like soap’ camp, try using fresh parsley or a mix of parsley and mint instead. You can also skip the herbs entirely and add extra onions or some shredded cabbage for crunch.

Watch Out for These Mistakes While Grilling

The biggest mistake when making Blackstone tacos is slicing the skirt steak incorrectly – always remember to cut against the grain and at a 45-degree angle to ensure tender, easy-to-bite pieces rather than chewy, stringy meat. Another common error is overcrowding the Blackstone griddle, which prevents proper searing and leads to steamed rather than perfectly charred meat – work in batches if needed to maintain that ideal cooking surface temperature. To avoid tough, dried-out meat, resist the urge to cook the skirt steak past medium-rare to medium doneness (130-140°F), and always let it rest for 5-10 minutes before slicing. For the best flavor and texture, warm your corn tortillas directly on the griddle for about 30 seconds per side, and don’t skip the marinade time – letting the meat sit with the lime juice and seasonings for at least 30 minutes makes a huge difference in taste.

What to Serve With Blackstone Tacos?

These sizzling Blackstone tacos are begging for some classic Mexican side dishes to round out your meal! Mexican-style rice and refried beans are natural companions – they’ll help soak up any delicious meat juices that escape from your tacos. I love setting up a taco bar with extra toppings like shredded lettuce, diced tomatoes, Mexican crema, and guacamole so everyone can customize their plate. For a fresh element, try serving a simple cabbage slaw dressed with lime juice and a pinch of salt, or whip up some elote (Mexican street corn) right on your Blackstone alongside the meat.

Storage Instructions

Keep Fresh: Got leftover taco meat? Place it in an airtight container and pop it in the fridge for up to 3 days. Keep the tortillas, onions, cilantro, and other toppings separate to maintain their freshness – nobody likes soggy tacos! The fresh toppings are best prepared just before serving.

Freeze: The cooked steak freezes really well! Let it cool completely, then pack it in freezer bags or containers. It’ll stay good for up to 3 months. This is super handy for quick taco nights – just pull out what you need and you’re halfway to dinner!

Warm Up: When you’re ready for round two of tacos, warm up the meat in a skillet over medium heat until it’s heated through. You can also zap it in the microwave, but the skillet method helps keep the meat tender and juicy. Heat your tortillas fresh – they taste so much better that way!

Preparation Time	60-75 minutes
Cooking Time	15-20 minutes
Total Time	75-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 200-220 g
• Fat: 180-200 g
• Carbohydrates: 80-100 g

Ingredients

• 4 pounds skirt steak
• Juice from 2 limes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon chili-lime seasoning
• Corn tortillas
• 1 small white onion, diced finely
• 1 bunch fresh cilantro, chopped
• Your choice of hot sauce (such as yellowbird hot sauce)

Step 1: Season the Steak

Evenly distribute salt, pepper, garlic powder, and chile-lime rub over the steak.

For maximum flavor, let the seasoned steak sit in the fridge uncovered for about an hour.

This step is optional if you’re short on time.

Step 2: Prepare the Vegetables

While the steak is marinating in the fridge, take this time to chop all your veggies.

Set them aside for later use.

Step 3: Preheat the Griddle and Warm Tortillas

Preheat your Blackstone Gas Griddle over medium heat for 10-15 minutes.

Add a thin layer of oil and warm your tortillas on the griddle, making sure to heat both sides.

Once warmed, wrap the tortillas in foil tightly to keep them warm and flexible for serving.

Step 4: Cut and Cook the Steak

Remove the steak from the fridge and cut it across the grain into thin strips.

Then, dice the strips into bite-sized pieces.

Add a little more oil to the hot griddle, then spread the steak pieces out in a thin layer.

Allow the steak to sizzle and cook for a couple of minutes until it starts forming a light crust on the bottom.

Step 5: Finish Cooking the Steak

Flip the steak using a large spatula and give it a little stir.

Squeeze fresh lime juice over the steak for added flavor, stir it around again, and then promptly remove the steak from the griddle to avoid overcooking.

Step 6: Serve and Enjoy

Serve the cooked steak in your warm tortillas, adding your prepared vegetables and any additional garnishes you prefer.

Enjoy your fresh and flavorful meal!