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Close-up of three Blackstone Street Tacos filled with grilled steak, fresh avocado, onions, and cilantro.

Blackstone Skirt Steak Street Tacos

These Blackstone skirt steak street tacos are smoky, juicy, and packed with bold taco truck flavor thanks to sizzling skirt steak, charred onions, and warm tortillas cooked hot and fast on the griddle. Perfect for weeknight dinners, backyard cookouts, and taco nights, these easy tacos deliver crispy edges and authentic street-style flavor in every bite.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds skirt steak thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 small white onion diced
  • 12 small corn tortillas
  • 1 tablespoon lime juice
  • 1/4 cup cilantro chopped
  • 1 diced avocado
  • Lime wedges for serving

Equipment

  • Blackstone griddle
  • Bowl

Method
 

  1. Preheat the Blackstone griddle to high heat.
  2. In a bowl, toss skirt steak with olive oil, salt, black pepper, chili powder, cumin, garlic powder, and smoked paprika.
  3. Add diced onions to the griddle and cook for 3 to 4 minutes until lightly charred.
  4. Push onions to one side of the griddle.
  5. Spread steak in a single layer onto the hot griddle surface.
  6. Cook steak for 2 to 3 minutes per side until deeply browned with crispy edges. Beef should reach 145°F with a 3 minute rest.
  7. Mix steak and onions together on the griddle.
  8. Warm corn tortillas directly on the griddle for about 30 seconds per side.
  9. Fill tortillas with steak mixture.
  10. Top with chopped cilantro, diced avocado, and a squeeze of fresh lime juice.
  11. Serve immediately with lime wedges.

Notes

Cooking the steak over very high heat creates authentic street taco flavor with crispy caramelized edges. Avoid overcrowding the griddle so the steak sears instead of steaming.