- 2 (1 3/4- to 2-pound) skirt steaks, room temp
- Olive oil
- Salt and Pepper
- Southwest Seasoning Mix 
- Homemade Corn Tortillas, for serving 
Your favorite taco toppings, such as:
- Refried Beans 
- Crumbled queso fresco
- Lime wedges
- Charred Tomato, Poblano, and Onion Salsa 
- Diced avocado or Guacamole 
- Shaved cabbage or shredded lettuce
- Shaved or minced purple onion
- Sliced jalapeno peppers
- Cilantro sprigs
- Sour cream or Crema 
When ready to cook, allow the steaks to come to room temperature.
Brush the steaks with olive oil and season generously on all sides with salt, pepper and Southwest Seasoning Mix. Set the steaks on the hot grill. Cook for 4 minutes on the first side. Rotate the steak 45 degrees, and cook another 2 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board and allow it to rest for 5 to 7 minutes before slicing across the grain into thin strips.
To Assemble the tacos:
Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty.
To assemble, lay 1 or 2 strips of beef down the center of a tortilla, drizzle with salsa and add toppings of your choice. Top each taco with a sprinkle of queso fresco and garnish with lime wedges. Repeat with the remaining tortillas.