High Protein Steak Street Tacos
Savor the bold flavors packed into these High Protein Steak Street Tacos, the ultimate crowd-pleaser for taco night. Tender, marinated flank steak is elevated with a zesty blend of lime juice, soy sauce, and aromatic spices like cumin and chili powder, grilled to perfection for a smoky finish. Each taco is layered with juicy steak slices, fresh red onion, bright cilantro, creamy avocado, and a dollop of tangy Greek yogurt for a protein-rich twist on classic sour cream. Served on warm corn tortillas, these tacos are quick to prepare yet bursting with restaurant-worthy flavor. Ideal for a wholesome yet indulgent meal, they can be customized with your favorite hot sauce for a spicy kick. Perfectly balanced for fitness enthusiasts and food lovers alike, these steak street tacos are the protein boost your menu needs!
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Recipe Information
Ingredients
- 1 lb Flank steak
- 2 tbsp Olive oil
- 2 tbsp Soy sauce
- 2 tbsp Lime juice
- 3 pieces Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 12 pieces Corn tortillas
- 0.5 cup Red onion, finely diced
- 0.25 cup Cilantro, chopped
- 1 piece Avocado, diced
- 0.5 cup Greek yogurt (optional, as a sour cream substitute)
- 2 tbsp Hot sauce (optional, for serving)
Instructions
In a medium-sized bowl, whisk together olive oil, soy sauce, lime juice, minced garlic, cumin, chili powder, salt, and black pepper to create a marinade.
Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
Preheat a grill or stovetop grill pan over medium-high heat. Lightly oil the grates or pan to prevent sticking.
Remove the steak from the marinade and let any excess drip off. Grill the steak for about 4-5 minutes per side for medium-rare, or adjust cooking time to your desired level of doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes to allow juices to redistribute. Then, slice the steak thinly against the grain into small strips.
While the steak is resting, warm the corn tortillas on the grill or a skillet for about 20 seconds on each side until pliable.
Assemble the tacos by dividing the sliced steak among the warmed tortillas. Top each taco with red onion, cilantro, and avocado. Add a dollop of Greek yogurt (if using) and a drizzle of hot sauce, if desired.
Serve immediately and enjoy these protein-packed street tacos!
Nutrition Facts
Calories |
3097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.7 g | 170% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 4930 mg | 214% | |
| Total Carbohydrate | 303.1 g | 110% | |
| Dietary Fiber | 54.3 g | 194% | |
| Total Sugars | 15.5 g | ||
| Protein | 188.4 g | 377% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 602 mg | 46% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3715 mg | 79% | |
*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.
