Grilled Steak Soft Tacos
Savor the bold and smoky flavors of these Grilled Steak Soft Tacos, the perfect fusion of juicy marinated flank steak and fresh, zesty toppings. This easy-to-make recipe features tender steak, infused with a garlic, lime, and spice marinade, grilled to perfection, and sliced thinly for the ultimate taco filling. Served on warm tortillas and finished with vibrant red onion, fresh cilantro, crumbled Cotija cheese, and creamy avocado, these tacos are a fiesta of textures and flavors in every bite. Ideal for weeknight dinners or casual gatherings, this quick 30-minute recipe (plus marinating time) will elevate your taco night game. Don’t forget the salsa or pico de gallo for an added burst of brightness!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 pound Flank steak
- 3 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 1 unit Lime, juiced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 units Small corn or flour tortillas
- 0.5 cup Red onion, thinly sliced
- 0.25 cup Fresh cilantro, chopped
- 0.25 cup Cotija cheese, crumbled (optional)
- 1 unit Avocado, sliced (optional)
- 0.5 cup Salsa or pico de gallo
Instructions
In a medium bowl, whisk together olive oil, minced garlic, lime juice, cumin, chili powder, salt, and black pepper to create the marinade.
Place the flank steak in a shallow dish or resealable plastic bag and pour the marinade over it. Make sure the steak is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
When ready to cook, preheat a grill or grill pan over medium-high heat.
Remove the steak from the marinade and let excess marinade drip off. Grill the steak for 4-5 minutes per side for medium-rare, or to your desired level of doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes. Then slice it thinly against the grain into bite-sized strips.
Warm the tortillas on the grill for 20-30 seconds on each side until lightly charred and pliable.
Assemble the tacos by layering slices of steak onto each tortilla. Top with red onion, cilantro, Cotija cheese, avocado slices, and salsa or pico de gallo.
Serve immediately and enjoy!
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1255 mg | 55% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 3.2 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 131 mg | 10% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 679 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.
