Mexican Flank Steak Tacos
Fire up your taste buds with these mouthwatering Mexican Flank Steak Tacos, a perfect blend of smoky, zesty, and savory flavors. This recipe starts with tender flank steak marinated in a vibrant mix of lime and orange juice, soy sauce, and a bold blend of spices like cumin, smoked paprika, and chili powder. Grilled to perfection, the steak is thinly sliced and served on warm corn tortillas, topped with fresh cilantro, diced white onion, crisp radishes, and optional crumbles of cotija cheese for an extra touch of indulgence. Easy to prepare and ready in under 40 minutes (not counting marinating time), these tacos are a show-stopping dinner option or crowd-pleaser for your next taco night. Garnish with lime wedges for a citrusy finish and savor every bite of this authentic and delicious creation! Perfect for fans of Mexican cuisine, grilled steak recipes, and quick weeknight dinners.
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Recipe Information
Ingredients
- 1 pound flank steak
- 3 tablespoons olive oil
- 0.25 cup lime juice
- 0.25 cup orange juice
- 3 tablespoons soy sauce
- 4 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 pieces small corn tortillas
- 0.5 cup fresh cilantro, chopped
- 1 piece white onion, finely diced
- 4 pieces radishes, thinly sliced
- 0.25 cup cotija cheese, crumbled (optional)
- 4 pieces lime wedges for serving
Instructions
In a large mixing bowl, combine the olive oil, lime juice, orange juice, soy sauce, minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper to create the marinade.
Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Ensure the steak is fully coated. Seal or cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Preheat your 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 excess liquid drip off. Pat the steak dry with paper towels.
Grill the steak for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your desired doneness. Use a meat thermometer for accuracy if needed.
Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes to lock in the juices.
While the steak rests, warm the corn tortillas. You can heat them in a dry skillet over medium heat for about 30 seconds per side or wrap them in foil and place them in the oven at a low temperature.
Thinly slice the rested steak against the grain to ensure tenderness.
Assemble the tacos by placing a few slices of steak onto each warm tortilla. Top with chopped cilantro, diced onion, sliced radishes, and a sprinkle of cotija cheese (if using).
Serve the tacos with lime wedges for squeezing and enjoy!
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1512 mg | 66% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 4.5 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 225 mg | 17% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 810 mg | 17% | |
*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.
