My Spanish garlic tacos aren’t traditional — they’re inspired by a trip to Spain where I fell in love with tender pork skirt steak. I wanted to recreate that juicy, flavorful cut in taco form, so I combined Spanish elements like Manchego and a garlicky herb oil with warm tortillas to make a simple, delicious taco perfect for Taco Night.
These tacos highlight quality ingredients and straightforward cooking—fresh pork, a bright garlic sauce, shredded Manchego, crisped tortillas and a few simple garnishes. The result is bold, balanced, and easy to put together for a weeknight or a casual dinner party.
Table of Contents
- Why You’ll Love Spanish Garlic Tacos
- Spanish Garlic Tacos Ingredients
- What’s Pork Skirt Steak?
- How to Make Spanish Garlic Tacos
- Making the Spanish Garlic
- Grilling the Pork Steak
- Assembling the Tacos
- What to Serve with Spanish Garlic Tacos
- For More Pork Tacos
- Leftovers and Reheating
- FAQs
- Spanish Garlic Tacos Recipe
Why You’ll Love Spanish Garlic Tacos
What drew me to Spanish cooking is the focus on quality ingredients, balanced flavors and simple techniques that let the food shine. I applied that same approach here: a tender, well-seasoned pork skirt steak paired with a fragrant garlic-parsley oil, tang from sherry vinegar, and the nutty richness of Manchego. These tacos are uncomplicated but full of character.
Seasoned simply and seared to juicy perfection, the pork is the star. The garlic oil adds aroma and heat, while shredded Manchego melts into the tortilla for a crisp, cheesy finish. This combination makes a memorable, easy-to-execute taco.
Spanish Garlic Tacos Ingredients
- Pork: Pork skirt steak (sometimes labeled Secreto Ibérico or Iberico pork skirt) — seasoned with a pork rub of your choice.
- Tacos: Shredded Manchego cheese, flour or corn tortillas, chopped parsley and diced white onion for garnish.
- Spanish Garlic Sauce: Olive oil, minced garlic, chopped parsley, sherry wine vinegar, chili flakes and kosher salt — a simple garlic oil that brightens the tacos.
What’s Pork Skirt Steak?
Pork skirt steak, also called secreto Ibérico in Spain, comes from Iberico pigs and is prized for its marbling and tenderness. It’s cut from a relatively unused muscle near the shoulder and fatback, which gives it excellent flavor and a juicy texture when cooked properly.
How to Make Spanish Garlic Tacos
Making the Spanish Garlic
Start by making the garlic oil. In a cast iron skillet, add 1.5 cups olive oil and heat over medium-high until it reaches about 225–250°F. Add 2.5 tablespoons minced garlic (roughly six cloves) and cook 1–2 minutes until lightly toasted. Remove from heat and let cool to room temperature, then stir in 2 tablespoons chopped parsley, 1 tablespoon sherry wine vinegar, 1 tablespoon chili flakes and 1 teaspoon kosher salt. Set aside.
Grilling the Pork Steak
Rub 16 oz pork skirt steak with a neutral oil and season generously with 2.5 tablespoons of your favorite pork rub. Chill until ready to cook. Preheat your grill to medium-high (about 375°F). Grill the steak until the internal temperature reaches 145°F. Remove and rest 5 minutes, then cut into bite-sized cubes.
Assembling the Spanish Garlic Tacos
Place a cast iron skillet on the grill and warm a tortilla on one side, then flip. Top the warmed side with a handful of shredded Manchego (about 2 cups total for several tacos). Add cubed pork, a drizzle of garlic sauce, chopped parsley and diced white onion. Fold the tortilla and press to crisp until the cheese melts and the shell is golden. Serve hot.
What to Serve with Spanish Garlic Tacos
These tacos pair well with a variety of simple sides: Spanish rice, roasted or fried potatoes, grilled asparagus or peppers, or a crisp green salad. Pick a side that complements the garlicky, savory pork without overpowering it.
For More Pork Tacos
Hatch Chile Mezcal Pork Tacos
Crispy BBQ Pork Tacos
Fried Pork Belly Tacos
Leftovers and Reheating
Store leftover components separately for best results. Keep the cooked pork in an airtight container in the fridge for 3–5 days. The garlic oil will keep in the fridge about a week or can be frozen for longer storage. To reheat, warm the pork gently on the grill, in a skillet or in the oven. Reheat assembled tacos wrapped in foil in the oven, on the grill, or in an air fryer until warmed through and crisp.
FAQs
Check specialty butchers or online purveyors that carry Iberico pork if your local grocer doesn’t stock skirt steak. You can also substitute other pork cuts if needed.
Pork belly makes a rich alternative, while beef skirt or flank steak will give a more traditional carne asada-style taco. Each substitute changes the flavor and texture but will still be tasty.
If you want extra toppings, try avocado slices, a squeeze of citrus, your favorite hot sauce, or a different cheese like asiago or cheddar. Keep toppings light to let the pork and garlic oil shine.
Spanish Garlic Tacos
Ingredients
Pork:
- 16 oz pork skirt steak
- 2.5 tbsp pork rub (or to taste)
- Neutral oil, as needed
Tacos:
- 2 cups shredded Manchego cheese
- Chopped parsley, for garnish
- Diced white onion, for garnish
- Flour or corn tortillas
Spanish Garlic Sauce:
- 1.5 cups olive oil
- 2.5 tbsp minced garlic
- 2 tbsp chopped parsley
- 1 tbsp sherry wine vinegar
- 1 tbsp chili flakes
- 1 tsp kosher salt
Instructions
Spanish Garlic:
- Heat olive oil in a skillet over medium-high until about 225–250°F.
- Add minced garlic and cook 1–2 minutes until lightly toasted; remove from heat and cool.
- Stir in parsley, sherry vinegar, chili flakes and salt. Set aside.
Pork and Tacos:
- Coat the pork with oil and rub with seasoning. Chill until ready to cook.
- Preheat grill to medium-high (about 375°F).
- Grill pork until internal temp reaches 145°F. Rest 5 minutes, then cut into bite-sized cubes.
- Heat a skillet on the grill, warm a tortilla on one side, flip and add shredded Manchego. Top with pork, parsley, onion and garlic sauce. Fold and crisp until cheese melts and tortilla is golden.
- Serve immediately.
Notes
Pork skirt steak is a flavorful, well-marbled cut often called secreto Ibérico when from Iberico pigs. It cooks quickly and rewards simple seasoning.