Cilantro Lime Steak Tacos
Juicy, tender, and bursting with zesty flavor, these Cilantro Lime Steak Tacos are the ultimate crowd-pleaser for taco night. Featuring perfectly marinated flank steak infused with a vibrant blend of fresh cilantro, lime juice, garlic, and warm spices like cumin and chili powder, this recipe delivers a punch of bold, savory flavors. The steak is grilled to perfection, sliced thinly against the grain for melt-in-your-mouth tenderness, and nestled in warm tortillas. Each taco is then topped with a medley of toppings—crunchy red onion, creamy avocado, crumbled Cotija cheese, sour cream, salsa, and a sprinkle of fresh cilantro—for a fiesta of textures and flavors in every bite. With a short prep time and stunning presentation, these easy, irresistible tacos are perfect for weeknight dinners or festive gatherings.
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Recipe Information
Ingredients
- 1 lb Flank steak
- 1 cup Cilantro
- 0.25 cup Lime juice
- 0.25 cup Olive oil
- 3 Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tbsp Honey
- 2 tsp Salt
- 1 tsp Black pepper
- 8 Corn or flour tortillas
- 0.5 cup Red onion, finely chopped
- 0.5 cup Cotija cheese, crumbled
- 0.5 cup Sour cream
- 0.5 cup Salsa
- 1 Avocado, sliced
- 0.25 cup Additional cilantro, chopped
Instructions
In a blender or food processor, combine cilantro, lime juice, olive oil, minced garlic, cumin, chili powder, honey, salt, and black pepper. Blend until smooth to create the marinade.
Place the flank steak in a large resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag (or cover the dish) and refrigerate for at least 1 hour, ideally 4-6 hours, to allow the flavors to infuse.
Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
Preheat a grill or stovetop grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Remove the steak from the marinade and pat it dry with paper towels. Grill the steak for about 4-5 minutes per side for medium-rare, or until your desired doneness is reached.
Transfer the grilled steak to a cutting board and let it rest for 5-10 minutes. This helps retain its juices.
Slice the steak thinly against the grain for tender strips that are easy to eat in tacos.
Warm the tortillas on the grill or stovetop for about 30 seconds on each side until pliable.
Assemble the tacos by distributing the sliced steak evenly among the tortillas.
Top each taco with chopped red onion, crumbled Cotija cheese, a drizzle of sour cream, a spoonful of salsa, sliced avocado, and additional chopped cilantro, if desired.
Serve immediately and enjoy your flavorful Cilantro Lime Steak Tacos!
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1844 mg | 80% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 9.0 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 218 mg | 17% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 680 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
