Looking for steak tacos with bold flavor? These Cajun Steak Tacos feature skirt steak marinated in olive oil, lemon juice, apple cider vinegar, hot sauce and Cajun seasoning, then grilled and sliced thin for a simple, delicious meal.
Table of contents
- How to make Cajun steak marinade
- How to make the tacos
- What kind of steak is good for tacos?
- What is a good substitute for skirt steak?
- More cajun recipes
- Tools and pantry items for this recipe
I’ve been on a grilled taco kick lately. If you enjoy these Grilled Cajun Steak Tacos, try experimenting with other fillings and salsas — charred vegetables, grilled shrimp or a bright chimichurri both pair beautifully. The Cajun marinade adds a zesty, smoky-sweet edge that makes simple tacos feel special.
How to make Cajun steak marinade
The marinade for these tacos is straightforward but packs a lot of flavor. Combine olive oil, fresh lemon juice, apple cider vinegar, Tabasco or another hot sauce, and a good Cajun seasoning. The acid in the lemon and vinegar helps tenderize the skirt steak while the oil and spices infuse it with flavor.
Place the steak and marinade in a large resealable bag or a shallow dish, turn to coat evenly, then refrigerate. Marinate at least 30 minutes; for deeper flavor you can marinate up to a few hours. Avoid marinating too long on very acidic mixtures to keep the meat’s texture balanced.
How to make the tacos
When ready, preheat a grill to medium-high. Remove the steak from the marinade and allow excess to drip off. Grill the skirt steak until it reaches your desired doneness — about 7–9 minutes per side depending on thickness and heat level. After grilling, rest the steak on a cutting board 5–10 minutes; resting lets the juices redistribute and keeps the meat tender.
Slice the steak thinly against the grain for the best texture. For tacos, warm corn or flour tortillas on the grill for about 30 seconds per side to get a little char and to make them pliable. Fill the tortillas with sliced steak, sprinkle with crumbled cotija cheese, and add toppings such as fresh mango salsa, sliced avocado, cilantro, or a squeeze of lime. These tacos also work well in taco bowls or simply served with a side of grilled vegetables or mashed potatoes.
What kind of steak is good for tacos?
Skirt steak is a classic choice for tacos because it’s affordable, thin, and full of beefy flavor. When marinated and grilled properly, then sliced thin against the grain, skirt steak becomes tender and juicy. Its thin profile also means it cooks quickly, making it ideal for weeknight dinners or last-minute gatherings.
What is a good substitute for skirt steak?
If you can’t find skirt steak, flank steak or hanger steak are excellent alternatives. Both have a similar texture and flavor profile and respond well to marinades and high-heat grilling. As with skirt steak, slice them thinly across the grain for the best tenderness.
More cajun recipes
If you love the Cajun flavors here, consider trying other recipes that use the same spice profile: Cajun chicken dishes, one-pot pasta with sausage and peppers, or Cajun-style roasted turkey and mashed potatoes. These recipes are great companions and show how versatile Cajun seasoning can be in both weeknight and special-occasion meals.
Tools and pantry items for this recipe
- Outdoor or indoor grill (depending on season)
- Grilling tongs
- Resealable bags or shallow dish for marinating
- Cutting board and sharp chef’s knife or electric knife for slicing
- Small spatula or tongs to warm tortillas
- Tabasco or preferred hot sauce
Save this recipe for your next cookout: the bold Cajun marinade and quick grill time make it an easy crowd-pleaser. When you make these tacos, try topping them with fresh mango salsa, pickled onions, or a creamy lime crema for contrast. Leftovers reheat well and also make great taco salad or burrito bowl components.
Cajun Steak Tacos
Ingredients
- 2 lbs skirt steak
Cajun Marinade
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ½ tablespoon apple cider vinegar
- ½ tablespoon Tabasco hot sauce (or to taste)
- 1 tablespoon Cajun seasoning
- 8 small tortillas (corn or flour)
- ½ cup cotija cheese, crumbled
Optional Toppings
- Mango salsa (homemade or store-bought)
- Sliced avocado
- Fresh cilantro, lime wedges, pickled onions
Instructions
- Add the skirt steak to a large resealable bag or shallow dish with the olive oil, lemon juice, apple cider vinegar, Tabasco and Cajun seasoning.
- Toss or massage to coat the steak evenly. Seal the bag or cover the dish, refrigerate and marinate at least 30 minutes (up to a few hours for more flavor).
- Preheat a grill to medium-high heat.
- Place the steak on the hot grill and cook about 7–9 minutes per side, depending on thickness and desired doneness.
- Remove the steak from the grill and let it rest on a cutting board for 5–10 minutes.
- Using a sharp knife or electric knife, slice the steak thinly against the grain for maximum tenderness.
- Warm the tortillas on the grill about 30 seconds per side until pliable and lightly charred.
- Assemble tacos with sliced steak, crumbled cotija and your choice of toppings. Serve immediately.
Notes
- Nutritional information excludes optional toppings and is calculated using 6-inch corn tortillas.
- For best texture, slice the steak thin and across the grain. Resting the meat prevents juices from running out and keeps slices juicy.