Tender marinated skirt steak, warm corn tortillas + fresh toppings come together in an easy taco night favorite. Put everything out family-style + let everyone build their own + a glass of San Antonio Cardinale.

Ingredients

3 lb skirt steak, cut into bite-sized pieces
3 Tbsp soy sauce
3 Tbsp lime juice
3 Tbsp vegetable oil
2 Tbsp taco seasoning mix
18 corn tortillas
1 cup diced onion
1 cup crumbled queso fresco
¾ cup fresh cilantro leaves
3 limes, cut into wedges
1 (15.7-oz) bottle fire roasted roja

How to Make It

Combine steak, soy sauce, lime juice, oil + taco seasoning in a large zip-top bag. Seal and turn to coat.

Refrigerate at least 1 hour or up to 4 hours.

Cook steak + marinade together in a large nonstick skillet over medium-high heat for 5–6 minutes, or until the steak is cooked and the marinade has evaporated.

Prepare tortillas according to package directions.

Serve steak in warm tortillas with onion, queso fresco, cilantro, lime wedges + salsa.

Wine Pairing

San Antonio Cardinale’s naturally sweet, fruity red berry flavors complement the savory marinated skirt steak while balancing the fresh, zesty taco toppings.