Uploaded July 2026 | Updated September 2026, 2 weeks ago
Chef Matt Abdoo is firing up the Weber Genesis Titanium with tacos packed with bold flavor. Citrus-marinated skirt steak, cilantro lime crema, and quick-pickled onions come together for a meal that's simple to make and impossible to resist. Save this recipe for your next cookout 🌮🔥
Skirt Steak Asada Tacos with Cilantro Lime Cream & Quick Pickled Red Onions
Serves: 4
Prep Time: 15 minutes (plus 1–2 hours marinating)
Cook Time: 20 minutes
Ingredients
Steak Marinade
2 pounds skirt steak, cleaned and trimmed
½ cup fresh orange juice
¼ cup fresh lemon juice
¼ cup fresh lime juice
½ bunch fresh cilantro, chopped
2 tablespoons soy sauce
1 tablespoon honey
2 cloves garlic, microplaned
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon dried oregano
½ teaspoon ground black pepper
For Serving
8–12 corn tortillas
2 tablespoons olive oil
Cilantro Lime Cream (recipe below)
Quick Pickled Red Onions (recipe below)
½ cup Cotija cheese (optional)
Fresh cilantro sprigs
Lime wedges
Method
1. Place the skirt steak in a large resealable plastic bag.
2. In a bowl, whisk together the orange juice, lemon juice, lime juice, cilantro, soy sauce, honey, garlic, chili powder, cumin, paprika, oregano, and black pepper. Pour the marinade over the steak.
3. Seal the bag and massage the marinade into the meat. Refrigerate for 1–2 hours.
4. Preheat a clean grill to high heat.
5. Remove the steak from the marinade, allowing any excess to drip off. Discard the remaining marinade.
6. Grill the steak for 2–3 minutes per side, moving it to a hot section of the grill after flipping if needed. Cook until the internal temperature reaches 130°F for medium-rare.
7. Transfer the steak to a cutting board and let it rest for 5 minutes.
8. While the steak rests, lightly brush the tortillas with olive oil and grill for a few seconds per side until warm and pliable. Stack them on a plate and cover with a clean towel to keep warm.
9. Slice the steak thinly against the grain.
10. Fill each tortilla with sliced steak. Top with Cilantro Lime Cream, Quick Pickled Red Onions, and Cotija cheese, if using.
11. Garnish with fresh cilantro and lime wedges. Serve immediately.
Cilantro Lime Cream
Makes: About 3 cups
Prep Time: 5 minutes
Ingredients
1 garlic clove
2 tablespoons fresh lime juice
1 cup sour cream
1 cup mayonnaise
1 bunch fresh cilantro
½ teaspoon kosher salt
Method
1. Combine the garlic, lime juice, sour cream, mayonnaise, cilantro, and salt in a blender.
2. Blend until smooth and bright green.
3. Transfer to a squeeze bottle or airtight container and refrigerate until ready to serve.
Quick Pickled Red Onions
Makes: About 1 cup
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients
1 large red onion
1 cup red wine vinegar
½ cup water
¼ cup grenadine
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 bay leaf
Method
1. Peel and slice the onion into ¼-inch slices. Place the slices in a heatproof mason jar or bowl.
2. In a small saucepan, combine the vinegar, water, grenadine, sugar, salt, and bay leaf. Bring to a simmer over medium-high heat, whisking until the sugar and salt dissolve.
3. Once the liquid reaches a boil, remove it from the heat and carefully pour it over the onions.
4. Let the onions sit for 30–40 minutes, then refrigerate until ready to use.
5. For the best flavor, prepare the onions one day in advance.
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Chef Matt Abdoo is firing up the Weber Genesis Titanium with tacos packed with bold flavor. Citrus-marinated skirt steak, cilantro lime crema, and quick-pickled onions come together for a meal that's simple to make and impossible to resist. Save this recipe for your next cookout 🌮🔥
Skirt Steak Asada Tacos with Cilantro Lime Cream & Quick Pickled Red Onions
Serves: 4
Prep Time: 15 minutes (plus 1–2 hours marinating)
Cook Time: 20 minutes
Ingredients
Steak Marinade
2 pounds skirt steak, cleaned and trimmed
½ cup fresh orange juice
¼ cup fresh lemon juice
¼ cup fresh lime juice
½ bunch fresh cilantro, chopped
2 tablespoons soy sauce
1 tablespoon honey
2 cloves garlic, microplaned
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon dried oregano
½ teaspoon ground black pepper
For Serving
8–12 corn tortillas
2 tablespoons olive oil
Cilantro Lime Cream (recipe below)
Quick Pickled Red Onions (recipe below)
½ cup Cotija cheese (optional)
Fresh cilantro sprigs
Lime wedges
Method
1. Place the skirt steak in a large resealable plastic bag.
2. In a bowl, whisk together the orange juice, lemon juice, lime juice, cilantro, soy sauce, honey, garlic, chili powder, cumin, paprika, oregano, and black pepper. Pour the marinade over the steak.
3. Seal the bag and massage the marinade into the meat. Refrigerate for 1–2 hours.
4. Preheat a clean grill to high heat.
5. Remove the steak from the marinade, allowing any excess to drip off. Discard the remaining marinade.
6. Grill the steak for 2–3 minutes per side, moving it to a hot section of the grill after flipping if needed. Cook until the internal temperature reaches 130°F for medium-rare.
7. Transfer the steak to a cutting board and let it rest for 5 minutes.
8. While the steak rests, lightly brush the tortillas with olive oil and grill for a few seconds per side until warm and pliable. Stack them on a plate and cover with a clean towel to keep warm.
9. Slice the steak thinly against the grain.
10. Fill each tortilla with sliced steak. Top with Cilantro Lime Cream, Quick Pickled Red Onions, and Cotija cheese, if using.
11. Garnish with fresh cilantro and lime wedges. Serve immediately.
Cilantro Lime Cream
Makes: About 3 cups
Prep Time: 5 minutes
Ingredients
1 garlic clove
2 tablespoons fresh lime juice
1 cup sour cream
1 cup mayonnaise
1 bunch fresh cilantro
½ teaspoon kosher salt
Method
1. Combine the garlic, lime juice, sour cream, mayonnaise, cilantro, and salt in a blender.
2. Blend until smooth and bright green.
3. Transfer to a squeeze bottle or airtight container and refrigerate until ready to serve.
Quick Pickled Red Onions
Makes: About 1 cup
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients
1 large red onion
1 cup red wine vinegar
½ cup water
¼ cup grenadine
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 bay leaf
Method
1. Peel and slice the onion into ¼-inch slices. Place the slices in a heatproof mason jar or bowl.
2. In a small saucepan, combine the vinegar, water, grenadine, sugar, salt, and bay leaf. Bring to a simmer over medium-high heat, whisking until the sugar and salt dissolve.
3. Once the liquid reaches a boil, remove it from the heat and carefully pour it over the onions.
4. Let the onions sit for 30–40 minutes, then refrigerate until ready to use.
5. For the best flavor, prepare the onions one day in advance.
Shop Now: weber.com/US/en/home
Learn New Recipes: weber.com/US/en/recipes/weber-31811.html
Shop Our Seasonings: weberseasonings.com
Find us at Home Depot: homedepot.com/b/Weber/N-5yc1vZ1ls
Find us at Ace Hardware: acehardware.com/departments/outdoor-living/weber
Find us at Walmart: walmart.com/brand/weber/10048910
Find us at Lowe's: lowes.com/search?searchTerm=weber
Stay connected with us:
Facebook: facebook.com/weberbbq
Instagram: instagram.com/webergrills
Pinterest: pinterest.com/webergrills
TikTok: tiktok.com/@webergrills
X: https://x.com/webergrills
