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Michelada Marinated Steak Tacos - a great drink makes a great marinade for these easy, crowd pleasing steak tacos.
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5 from 1 vote

Michelada Marinated Steak Tacos

Michelada Marinated Steak Tacos - a great drink makes a great marinade for these easy, crowd pleasing steak tacos.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Cuisine: latin
Servings: 8 tacos - 2 to 4 servings depending on appetite
Calories: 265kcal


  • 2 lbs. skirt steak
  • 6 garlic cloves minced
  • 1 - 12 oz. bottle Mexican beer I used Corona but any lager will do!
  • ¼ cup canola oil
  • juice of 2 limes
  • 1 tsp. salt
  • ¼ - ½ tsp. Melissa's Red Savina Chile Mash or chili paste
  • 2 tsp. Worcestershire sauce
  • Tacos:
  • 8 - 10 fresh corn tortillas
  • 2 cups coleslaw mix
  • 4 red bell peppers or a mix of red, yellow and orange
  • 2 Mexican spring onions or 6 regular spring onions
  • 1 lime juiced
  • Tbsp. canola oil
  • Garnishes optional
  • limes
  • salsa
  • fresh cilantro
  • Mexican cheese blend
  • Mexican crema


  • For the marinade combine the garlic, beer, chile mash, lime juice, salt, worcestershire sauce and canola oil in a large measuring cup (at least 2 cups). Stir to combine. Place steak in a shallow dish and pour marinade over. Cover with plastic wrap and refrigerate for 2 - 3 hours. (Or place marinade in a large ziploc bag with the meat and refrigerate).
  • While meat is marinating, slice the bell peppers lengthwise into ¼ inch slices. Cut the onions into ¼ inch slices. Set aside. Wrap the tortillas in foil and set aside.
  • Pre heat the grill to medium high heat. Remove the meat from the marinade and pat dry. Grill the meat for 3- 4 minutes per side until meat is cooked but still pink in the middle. Remove from the grill and let rest. Slice thinly.
  • Toss the peppers and the onions with the Tbsp. of canola oil. Add to a grill basket and cook on the grill over medium high heat until the peppers and onions are tender. Place tortillas on the grill to warm. Add the cooked peppers and onions to a bowl with the coleslaw mix and drizzle with 1 Tbsp. canola oil and the juice of the lime. Season with salt and pepper and toss to combine. Divide the pepper/coleslaw mixture among the tortillas and top with the steak. Garnish with salsa, additional lime juice, cheese, and/or Mexican crema!


I love these topped with a little lime juice, salsa and a drizzle of Mexican crema!


Calories: 265kcal | Carbohydrates: 6g | Protein: 25g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 332mg | Potassium: 522mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1920IU | Vitamin C: 86.2mg | Calcium: 28mg | Iron: 2.5mg