When taco night calls for something bold and unforgettable, these Jerked Skirt Steak Tacos with Chile Lime Slaw answer with serious flavor. Inspired by the fiery island tradition of jerk seasoning, this recipe transforms humble skirt steak into a smoky, spicy, and juicy centerpiece. Paired with a refreshing chile lime slaw that balances heat with tangy crunch, every bite feels like a mini trip to the Caribbean—no passport required.
The star of the marinade is Sauce Goddess Jamaican Jerk Seasoning, which layers warm spices, subtle sweetness, and just the right kick of heat. After a few hours soaking up all that goodness, the steak grills up beautifully with a charred crust and tender, juicy slices inside. And because every taco deserves a creamy, zesty finish, we’ve brought in Terrapin Ridge Farms Chile Lime Aioli Garnishing Squeeze—both in the slaw and drizzled on top for extra zing.
The chile lime slaw itself is a game-changer: shredded cabbage and carrots bring crunch, while fresh cilantro and lime keep it bright. That creamy chile lime aioli ties it all together, offering cooling contrast against the jerked steak. When it all comes together inside a warm tortilla, you’ve got a taco that’s equal parts fiery, tangy, and satisfying.
Perfect for backyard grilling nights, tailgates, or even weeknight dinners when you want to shake things up, these tacos are as fun to make as they are to eat. Serve them up with lime wedges, maybe a cold beer or rum cocktail, and watch them disappear fast.
These sizzling tacos pack bold island flavor with every bite. Juicy, marinated skirt steak is grilled to perfection, sliced thin, and tucked into warm tortillas with a crunchy, creamy chile lime slaw. It’s sweet heat meets zesty tang—and it’s guaranteed to disappear fast.
Ingredients
Marinade Ingredients
2–3 Tbsp Jamaican Jerk Seasoning by Sauce Goddess
1.5–2 lbs Skirt Steak
1/4 Cup Olive Oil
2 Tbsp Apple Cider Vinegar
Juice of 1 Lime
1 Clove Garlic, minced
Chile Lime Slaw Ingredients
1/4 Cup Chile Lime Aioli Garnishing Squeeze by Terrapin Ridge Farms
Marinate the skirt steak: In a bowl, whisk together the olive oil, Jamaican Jerk Seasoning by Sauce Goddess, apple cider vinegar, lime juice, and garlic. Add the skirt steak and coat well. Seal in a zip-top back or covered bowel and refrigerate for 2–4 hours.
Make the slaw: In a large bowl, toss together the green and purple cabbage, carrot, and cilantro. In a small bowl, whisk together the Chile Lime Aioli and lime juice. Pour over the slaw and mix to combine. Season with salt and pepper. Chill until ready to serve.
Grill the steak: Preheat your grill to high heat (450–500°F). Remove steak from marinade and pat dry. Grill 2–3 minutes per side for medium-rare, depending on thickness. Let rest for 5 minutes, then slice thinly against the grain for the most tender bite.
Assemble your tacos: Layer sliced steak into warmed tortillas, top with slaw, and drizzle with extra Chile Lime Aioli. Serve with lime wedges on the side.
Recipe Note
Pro Tip: These steak slices are also fantastic in quesadillas, burrito bowls, or over nachos—just don’t forget a drizzle of that creamy Chile Lime Aioli for the perfect finishing kick.
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