Marinated Skirt Steak Taquitos

Yield: 18-20 servings

Roll up some Dr Pepper-marinated skirt steak taquitos. They’ll be a game-day menu MVP. In partnership with Tasty.


  • 2 garlic cloves, minced
  • ⅓ cup soy sauce
  • ½ teaspoon cumin
  • 2 limes, juiced
  • ½ cup Dr Pepper
  • 1 pound skirt steak
  • 10 ounces cotija cheese
  • 3 avocadoes
  • 18-20 corn tortillas
  • Cooking oil (vegetable or canola)
  • Optional Toppings

  • Crema
  • Pico de gallo
  • Cilantro
  • Guacamole
  • Additional cotija cheese
  • Combine garlic, soy sauce, cumin, lime juice, Dr Pepper, and skirt steak in a gallon-sized bag. Seal and shake to combine, let the air out of the bag, and marinate in the refrigerator for 2 hours to overnight.
  • After marinating, remove skirt steak from bag, and discard excess marinade. Grill meat until cooked through.
  • Let meat rest for 10 minutes, then slice into small pieces.
  • Heat ½-inch of oil in a large skillet over medium-high heat.
  • Wrap tortillas in a damp paper towel and microwave on a plate for 30 seconds.
  • Line up several pieces of meat, cotija, and avocado, then roll the tortilla tightly, but take care not to rip it.
  • Place seam side down in oil, and once the bottom is golden brown, flip. Remove once both sides are crisp and golden.
  • Top with a drizzle of crema, pico de gallo, chopped cilantro, guacamole, and cotija cheese.
  • Enjoy!