Mexican Steak Tacos
Savor the bold, authentic flavors of Mexican Steak Tacos, a perfect blend of tender marinated flank steak and vibrant toppings wrapped in warm corn tortillas. This recipe features a zesty marinade made with lime juice, olive oil, garlic, cumin, and chili powder, ensuring every bite is packed with smoky, citrusy goodness. Cooked to perfection on a grill or cast-iron skillet, the steak is sliced thinly against the grain for maximum tenderness. Topped with crisp white onion, fresh cilantro, creamy Cotija cheese, and optional extras like avocado or salsa, these tacos bring together classic Mexican street food flavors in under 30 minutes of active prep. Perfect for taco night or casual gatherings, these mouthwatering, customizable tacos are sure to be a family favorite.
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Recipe Information
Ingredients
- 1 lb Flank steak
- 3 tbsp Olive oil
- 2 tbsp Lime juice
- 3 cloves Garlic
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 8 pieces Corn tortillas
- 0.5 cup White onion
- 0.25 cup Cilantro
- 0.25 cup Cotija cheese
- 0.5 cup Salsa (optional)
- 1 piece Avocado (optional)
Instructions
In a small bowl, mix the olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper to create a marinade.
Place the flank steak in a shallow dish or a sealable plastic bag and pour the marinade over it. Ensure the steak is thoroughly coated. Cover or seal and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
Preheat a grill or cast-iron skillet over medium-high heat. If using a skillet, lightly grease it with a small amount of olive oil.
Remove the steak from the marinade and shake off excess liquid. Grill or sear the steak for 4-6 minutes per side, or until it reaches your desired level of doneness (125°F for medium-rare, 135°F for medium).
Set the cooked steak on a cutting board and let it rest for 5 minutes to retain its juices.
While the steak rests, warm the corn tortillas by placing them on the grill or in a dry skillet for about 30 seconds per side.
Chop the white onion and cilantro finely. If using avocado, slice it into thin pieces.
Thinly slice the rested steak against the grain for tender slices.
Assemble the tacos by placing a few slices of steak onto each tortilla. Top with chopped onion, cilantro, crumbled Cotija cheese, and optional additions like salsa or avocado slices.
Serve immediately and enjoy your delicious homemade Mexican Steak Tacos!
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1182 mg | 51% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 2.9 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 121 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 650 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.
