🌮🔥 Happy Taco Thursday, Fam!

Memorial Day Weekend is officially kicking the doors open on summer, and we’re pulling up poolside with a taco worthy of the holiday.

We’re talking juicy citrus-marinated skirt steak, smoky salsa tatemada, warm tortillas, and enough grill smoke to perfume the entire neighborhood. Basically the kind of taco that turns a casual backyard BBQ into a full-blown block party.

This week we’re taking inspiration from grill king Ryan Michael Carter. The man’s cooking videos are so good we swear you can smell the fire through the screen. These Skirt Steak Tacos are built to dominate MDW weekend.

👇 Scroll for your new summer taco obsession.

Cheers & hot sauce,
~ The Taco Tuesday Crew

Terms & Conditions apply. Not available if with Metro in the last 180 days. If using >35GB/mo. May notice reduced speeds. 

Recipe By: @ryanmichaelcarter

🌮 Fun Fact: Backyard steak tacos became an American summer ritual by blending Mexican carne asada traditions with smoky backyard grilling culture, cold beers, and weekend cookouts.

WATCH the VIDEO!

2 lb skirt steak  
Juice of 2 limes  
Juice of 1 orange  
3 cloves garlic, minced  
1/2 C fresh cilantro, chopped  
1/3 C olive oil  
6 oz light beer  
1 tsp kosher salt
Kosher salt to taste

TACO
Corn tortilla w/ seared quesillo
Arrachera AKA the steak
Diced onion, cilantro, lime juice
Salsa Verde Tatemada ⬇️

SALSA VERDE TATEMADA
4 Tomatillos
5 Garlic cloves
1Chile árbol
1 Serrano
White onion
Handful Fresh cilantro
Salt

🌮🔥 1️⃣ SOAK THE FLAVOR IN
Hit a bowl or bag with lime juice, orange juice, garlic, cilantro, olive oil, beer, and salt. Toss in the steak and let it bathe in all that citrusy magic for 2–6 hours in the fridge.

🌮🔥 2️⃣ FIRE IT UP
Get the grill screaming hot. Right before grilling, hit the steak with kosher salt. Shake off excess marinade and grill 2–4 minutes per side until juicy, smoky, and perfectly medium-rare.

🌮🔥 3️⃣ SLICE IT RIGHT
Let the steak rest 5–10 minutes so the juices stay locked in. Slice thin against the grain like a taco professional.

🌮🔥 4️⃣ BUILD YOUR TACOS
Pile into warm tortillas with grilled onions, salsa tatemada, and lime wedges. Mandatory pairing: cold margaritas and extra napkins. 🍹

🌮🔥 1️⃣ WAKE UP THE CHILES
Heat a cast iron skillet over medium heat while bringing 1 cup of water to a boil. Toast the árbol chiles until lightly charred and smoky, then drop them into the hot water. Kill the heat and let them soak 15–20 minutes until softened and dangerous-looking.

🌮🔥 2️⃣ CHAR EVERYTHING
Throw the garlic and onion into the skillet until blistered and softened. Pull the garlic once ready and toss it into the molcajete. Next up: tomatillos and serranos. Let them blacken, soften, and pick up that fire-roasted taco-shop energy.

🌮🔥 3️⃣ GRIND IT DOWN
Smash the garlic into a paste first, then work in the softened árbol chiles. Add the tomatillos, onions, and serranos and grind until chunky, smooth, or somewhere gloriously in-between. Finish with cilantro and keep grinding until the salsa tastes like absolute chaos in the best way. 🌶️

We just served up a piping-hot Newsletter Rec Hub loaded with reads you’ll actually devour. Spicy finance, saucy travel inspo, zero bland bites. Tap in, subscribe free, and turn your inbox into a full-on flavor fiesta. 💌🌶️