Arrachera Tacos
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5 from 1 vote

Arrachera (Skirt Steak) Tacos Recipe

Arrachera (skirt steak) tacos served with a fresh tomatillo verde salsa and charred spring onions on corn tortillas, just like they serve in Northern Mexico. An easy taco recipe you can have ready fast.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Tacos
Cuisine: Mexican
Keyword: beef, flank steak, skirt steak, tacos
Servings: 12 tacos
Calories: 473kcal
Author: Douglas Cullen


  • 2 lbs. arrachera skirt steak
  • 12 corn tortillas
  • Salt
  • 1 bunch of spring onions.
  • 2 cups of your favorite salsa - We recommend this fresh salsa verde.
  • 8 limes


Cooking the Onions

  • Preheat a dry heavy bottomed pan to medium hot and place the spring onions in the pan.
  • When the onions have browned well on one side turn. Repeat until the onions are browned on all sides.
  • Set aside while you cook the meat.

Cooking the Arrachera

  • Slice the meat into 3/4" wide strips that are about 3" long.
  • Preheat a thick bottomed pan to hot. Add 1 tbsp. of cooking oil and then place the meat in the pan and salt well.
  • The meat will give off a lot of liquid while cooking. Turn once a minute.
  • When the liquid has evaporated and the meat is nicely browned. It is ready to serve.


  • Place a 2 or 3 strips of the cooked meat on a warm tortilla and serve with your favorite salsa, charred spring onions and sliced limes.


They salsa we used for this recipe already includes onion and cilantro. If you use a different salsa, you can top with some finely chopped onion and cilantro which is a tasty addition.


Calories: 473kcal | Carbohydrates: 39g | Protein: 44g | Fat: 16g | Sodium: 906mg | Sugar: 4g