Spicy Steak Tacos with Pomegranates

Skirt steak is marinated in a homemade pomegranate-lime marinade, then grilled until medium rare for the best skirt steak tacos ever! This is a quick and easy recipe that tastes restaurant-worthy!

Homemade steak tacos look impressive, but they're one of the easiest weeknight dinners you can prepare!

In this recipe, skirt steak is flavored with a simple pomegranate-lime marinade. After sitting in the marinade for 6 hours, the steak is quickly grilled before being sliced and piled onto corn tortillas.

A great skirt steak taco marinade and a mix of toppings are all you need for super flavorful tacos! The tangy flavor of pomegranate makes the grilled steak extra delicious, and adding juicy arils as a taco topping brightens each bite.

Jump to:

• Ingredients in This Recipe
• How to Make Skirt Steak Tacos
• Steak Taco Toppings to Try
• Tips for Making Grilled Steak Tacos
• Spicy Skirt Steak Tacos with Pomegranates

Ingredients in This Recipe

For the grilled steak soft tacos and homemade marinade, you'll need just eight basic ingredients. Yes, eight!

I used skirt steak for this grilled taco recipe, but you may use flank steak if preferred.

The steak taco marinade is a tangy blend of pomegranate juice, lime juice, olive oil, fresh garlic, jalapeño, and fresh cilantro.

I prefer using corn tortillas as the base for these tacos, but flour tortillas will also work.

As far as toppings go, I've given a list of suggestions in the recipe card below. You can use some or all of the taco toppings — customize your tacos however you want!

How to Make Skirt Steak Tacos

When I say these are easy steak tacos, I mean they're easy.

The skirt steak can rest in the marinade for up to 12 hours, so you can prep the marinade before going to work in the morning. When you come home, all you have to do is grill the steak and assemble the tacos!

Here's a look at how the grilled steak tacos come together:

1. Mix the pomegranate juice, lime juice, olive oil, garlic, jalapeno, cilantro and salt together in a gallon ziptop bag.
2. Add the skirt steak and marinate for a minimum of 6 hours.
3. Once the steak is marinated, heat a grill or grill pan over high heat.
4. Remove the steak from marinade and grill for 3 to 4 minutes per side for medium rare.
5. Remove meat to a cutting board and let rest for 10 minutes before slicing.
6. Meanwhile, heat the tortillas by frying them in a little extra olive oil in a skillet; set aside.
7. Divide the steak slices among the tortillas and top with your preferred mix of toppings.

Steak Taco Toppings to Try

I love loading up my grilled steak tacos with various toppings, but you're welcome to keep yours as simple as desired.

If you're unsure what to top the steak tacos with, here are my suggestions:

• Pomegranate arils
• Cubed avocado
• Pickled or fresh jalapeños
• Sliced radishes
• Cotija cheese
• Red onion
• Fresh cilantro
• Lime wedges
• Salsa verde

What's the Best Steak for Tacos?

I prefer using skirt steak, but flank steak also works well. However, if you're using flank steak you'll need to cook it for a few minutes longer per side since it's a thicker cut of meat.

Can This Recipe Be Made Without an Outdoor Grill?

Yes, very easily! You can also grill the steak on the stove using a grill pan.

I don't recommend using a regular skillet for this recipe — a grill or grill pan is a must!

Skirt steak is also great cooked under the broiler in your oven. Heat broiler to high and place rack 4 to 6 inches from heat. Line a pan with foil and place the steak on top. Broil 3 to 5 minutes per side depending on your broiler heat, for medium steak.

What to Serve with Steak Tacos

For a simple Mexican feast, serve the tacos with cilantro lime rice and a green salad. Or, go all out and pair it with tortilla chips and homemade seven layer dip!

You also can't go wrong with classic chips and salsa.

Tips for Making Grilled Steak Tacos

• I grill the skirt steak for just 3 to 4 minutes per side for a medium-rare center. Feel free to adjust the grill time to achieve a different level of doneness.
• After the steak sits in the marinade, you'll need to discard it.
• I like to warm the corn tortillas in a skillet with a little oil before assembling the tacos. Warming them makes them less prone to breaking after being loaded with sliced steak and taco toppings.

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