Basil Pesto Skirt Steak Tacos


Taco night just got better! Layer on the flavor with pesto-marinated skirt steak, onions, cilantro, cotija cheese, and radish—a family favorite!

Basil Pesto Skirt Steak Tacos

Minutes to Prep 20

Total Minutes 35

Serves 4

Difficulty 2


  • 2 1/2 pounds skirt steak
  • 1 container BUITONI Refrigerated Pesto with Basil (7 oz.)
  • 2 tablespoons olive oil
  • 1 package corn or flour tortillas
  • 1/2 medium onion, raw and diced
  • 3 tablespoons cilantro
  • 1 cup cotija cheese
  • 1 radish, sliced thin
  • 1 lime, cut into wedges


MARINATE skirt steak in 3/4 container of pesto for 15-20 minutes. Reserve remaining pesto for topping.

ADD olive oil to a large skillet and add steak; grill on high heat until your desired doneness. Remove from heat and set aside.

WARM tortillas over medium heat for 1-2 minutes per side, until softened. Once done, place on a plate.

SLICE steak to 1/2-inch pieces and lay in center of tortillas. Top steak with onions, cilantro, cheese, and radish.

DRIZZLE with remaining pesto. Garnish with lime wedges, if desired. Enjoy!