Rate this recipe

Skirt Steak Crunchy Mexican Tacos


The perfect blend of crunch, umami, and freshness in one tasty taco.

  • Serves: 4-6 |
    4-6 servings

  • Prep Time : 30 mins |
  • Cook Time : 10 mins
Crush Mag Online Crush Mag Online

Tacos and Filling

half a small purple cabbage, shredded
½ C (125 ml) sour cream
salt and pepper
½ a lime
1 baby gem lettuce, shredded
½ red pepper, thinly sliced
½ yellow pepper, thinly sliced
2 spring onions, thinly sliced
fresh coriander

Skirt Steak

1 packet Old El Paso Mild Spice Mix for Beef Tacos
splash of canola oil
500 g skirt steak

To Serve

1 box Old El Paso Crunchy Taco Shells
1 jar Old El Paso Mild Taco Salsa

Tacos and Filling

Mix the sour cream with the juice of half a lime. Add the purple cabbage and season to taste. TIP: If your sour cream is thick, thin it out with a dash of milk or a tablespoon of mayo.

Prep all of your veggies and set aside so that you’re ready to go and can assemble once your steak is cooked and has rested.

Follow the instructions on the box and warm the Old El Paso Crunchy Taco Shells just before serving.


Generously spice the skirt steak with Old El Paso Mild Spice Mix for Beef Tacos and drizzle with a little oil. Braai the steak over very hot coals for 2 minutes a side, (alternatively pan fry to your liking). Let the steak rest for 5 minutes then slice against the grain into thin strips.

To Serve

To assemble your tacos, start with a layer of creamy cabbage at the base. Top with crunchy lettuce then top with peppers, spring onion, steak and coriander. Serve with Old El Paso Mild Taco Salsa on the side and let everyone add their own and then tuck in.

Tip: For extra creaminess add a drizzle of Old El Paso Cool Sour Cream available in a convenient squeezy bottle.