In a container or large ziplock, whisk together all of the marinade ingredients. Place skirt steak in the marinade, seal the container, place in fridge, and marinate for 12-24 hours.
Remove from marinade and you can prepare either on the grill or in a cast iron pan.
Grill: Preheat the grill on high heat and oil the grates carefully. Once preheated, add the steak and cook each side 3 to 5 minutes. Remove from grill, place on a plate, and allow to rest covered in foil for 5 minutes before slicing/serving.
Cast Iron Pan: In a seasoned large cast iron pan over high heat, add the skirt steak. Cook on each side for 3 to 4 minutes. Remove from cast iron, place on a plate, and allow to rest covered in foil for 5 minutes before slicing/serving.
Slice the skirt steak against the grain and assemble your tacos! Enjoy!
If the skirt steak is extremely long, you can cut it in half to make flipping on the grill easier.
Against the grain: Opposite way of the muscle fibers, easy to find on skirt steak so you’ll be cutting across the shorter length.