Fireworks Steakhouse Butter and Cumin Rubbed Skirt Steak Tacos

The secret to these bold and delicious tacos are the pickled onions. It always amazes me how simple they are, yet so flavorful on so many things. We make a batch at least once a month in our house and it's rare that even lasts a full week. This is a tried and true adapted recipe from the Skinny Taste cookbook. It's a fun night when we get to eat these tacos!

Pickled Red Onions

1 medium red onion, cut into 1⁄4-inch-thick slices

1 teaspoon kosher salt

1 tsp sugar

1 cup seasoned rice vinegar

2 Tbs Sherry vinegar

½ tablespoon olive oil


1 pound skirt steak, trimmed

1 teaspoon ground cumin

1 teaspoon kosher salt

Fireworks Steakhouse Butter

Cooking spray or oil mister


8 corn tortillas

2 cups shredded red cabbage

1 small hass avocado (4 ounces), sliced

2 radishes, thinly sliced

1 lime, cut into wedges, for serving


Onion Preparation:

Cut your onion into 1/4-inch slices. Then separate onion slices into a medium bowl and sprinkle 1/2 tsp. of salt. Let onion slices rest in the vinegar mixture for 5 minutes. Then add a 1 1/2 cup of lukewarm water to your onion slices and let it rest for another 10 minutes. Mix well and cover the bowl before storing it in your refrigerator for a minimum of 15 min before adding it to tacos or let it rest for up to 24 hours. 

Steak Preparation:

First heat your grill to medium-high heat. We cooked our steak at around 400-450 degrees.  Then season steak with 1 tsp salt and 1 tsp of cumin. Make sure to spread the seasonings evening across both sides of the steak. Grill both sides of the steak for 3 min each side for med. 5 min each for well done. 

Pat the butter on top of the steak and let it rest for 5 minutes before cutting. Then, cut the steak into half-inch wide slices.

Tortilla Preparation:

Grill your tortillas for around 30-60 seconds to brown the edges of the tortilla. 

Sizzle. Spread. Boom.