Expert Tips

• Chop it small. After grilling and slicing, give your steak an extra chop into smaller bite-sized pieces. It makes the tacos easier to eat (no wrestling with long strips) and ensures every tortilla gets an even spread of meat.
• Use the finger test for doneness. Not everyone has a meat thermometer handy. A quick trick: lightly press the tip of your thumb to different fingers and feel the “drumstick” part of your palm. Thumb to forefinger = rare, thumb to middle = medium, thumb to ring = medium-well, and thumb to pinky = well done. Compare that feel to your steak for a surprisingly accurate gauge.
• Let the meat rest. Once your steak is off the grill, don’t rush it. Letting it rest for 5–10 minutes allows the carving juices to redistribute, keeping every bite tender and juicy instead of drying out.
• Start at room temperature. Pull your steak out of the fridge about 30 minutes before grilling. Starting at room temperature helps it cook more evenly.
• Crank up the heat. Skirt steaks love a good sear! Cooking over relatively high heat creates that flavorful crust on the outside while keeping the inside juicy.
• Slice against the grain. When it’s time to carve, cut across the muscle fibers rather than with them. It shortens the fibers and makes the steak more tender and easier to chew.

Storage Instructions

• Refrigerator. Store leftover steak, toppings, and tortillas separately in airtight containers. The steak will keep for up to 3–4 days in the fridge. Reheat gently in a skillet over medium heat to keep it juicy.
• Freezer - You can freeze the cooked steak in a sealed freezer bag (with as much air pressed out as possible) for up to 2 months. Thaw overnight in the fridge before reheating. (Alternatively, freeze the steak in the marinade for an easy meal prep idea.)
• Avocado Mash & Fresh Toppings - These are best enjoyed the day you make them. If you do have leftover avocado mash, press a piece of plastic wrap directly on the surface to help prevent browning, and use within 1–2 days.

Optional Variations & Dietary Adaptations

• Switch the Steak - Skirt steak is classic for tacos, but flat-iron or flank steak will also work beautifully with this marinade. Just keep an eye on cooking times since thickness can vary. We’re still looking for 145ºF for a medium pink to keep things tender.
• Budget-Friendly Ground Beef. If you’d rather keep things easy, indoors, and less expensive, swap in a pound of ground beef. Cook it in a skillet with about a cup of the marinade (save the rest for another night) until browned and saucy like regular taco meat.
• Gluten-Free - To make these tacos fully gluten-free, choose tamari or coconut aminos instead of soy sauce, double-check that your teriyaki sauce is gluten-free, and grab certified gluten-free tortillas. Alternatively, serve over a bowl of my BBQ pork fried rice instead of a tortilla.
• Vegetarian - I haven’t tried it, but I think you could use either pulled jackfruit, pulled oyster mushrooms, or pressed and grated extra firm tofu instead of steak or ground beef. Make sure to sear them in a bit of oil in the skillet first before adding about a cup of the marinade.