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Hi friends,

We’ve been on a big taco kick this summer, which is not exactly unusual for our house. But lately I’ve been making the case for skirt steak tacos over our usual chicken or ground beef situation, and I think I’ve officially converted everyone at the table.

Skirt steak is a bit of a splurge, which means when I make it, I want it to feel worth it. These tacos do.

The steak gets a quick citrus-and-spice marinade with lime, Worcestershire, cumin, coriander, chili powder and a few other pantry staples. While it sits, I make a batch of quick orange pickled onions and a five-minute lime crema. Layer all of it onto a warm corn tortilla with cotija cheese and cilantro, and you have a taco that's fresh, a little smoky, and absolutely delicious.

They're also great for summer entertaining because most of the prep can happen ahead of time. Marinate the steak, make the onions and crema, then grill when you’re ready to eat.

If you want something to serve alongside them, I love these with my Instant Pot Mexican Rice and No Soak Pinto Beans. The beans can cook away in the crockpot while you get everything else ready.

And because good tacos deserve good music, I also made a Taco Night Spotify playlist to go with these. It’s a mix of Spanish guitar, Latin jazz, and some of my Latin favorites — basically the kind of playlist you can turn on while the grill is going and leave running all night. Enjoy!

More tacos on the site, if you're in a taco mood this week!

• ​Baja Shrimp Tacos With Spicy Slaw​
• ​Chicken Mole Tacos​
• ​Crispy Potato Tacos​
• ​Chorizo Tacos With Avocado Lime Sauce​
• ​Shrimp Tostadas​
• ​Cheesey Vampiro Tacos​

P.S. The orange pickled onions are worth making even if you skip the tacos. They’re great on burgers, grain bowls, sandwiches, eggs — pretty much anything that needs a little bright, tangy crunch.