Nogales Steak Tacos
Experience the vibrant flavors of Nogales Steak Tacos, a mouthwatering recipe that brings the taste of Northern Mexico straight to your table. Made with tender, marinated skirt steak infused with fresh lime juice, garlic, and a smoky blend of spices like cumin and paprika, these tacos are a delicious celebration of bold, savory flavors. Grilled to perfection and served on warm corn tortillas, they’re topped with fresh cilantro, diced onions, creamy avocado slices, and crumbled Cotija cheese for the ultimate taco experience. Perfect for a quick weeknight dinner or a festive gathering, these steak tacos are ready in just 30 minutes of prep and cook time. Don’t forget to finish each taco with a squeeze of lime and a splash of salsa to elevate every bite!
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Recipe Information
Ingredients
- 1 lb Skirt steak
- 3 tbsp Fresh lime juice
- 2 tbsp Olive oil
- 3 Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 12 Corn tortillas
- 0.25 cup Fresh cilantro, chopped
- 1 White onion, diced
- 1 Avocado, sliced
- 0.25 cup Cotija cheese, crumbled
- 0.25 cup Salsa (optional)
- 4 Lime wedges
Instructions
In a medium bowl, combine lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper to create the marinade.
Place the skirt 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 marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
Preheat a grill or grill pan over medium-high heat.
Remove the steak from the marinade, allowing any excess to drip off, and place it on the hot grill. Cook for 4-5 minutes per side for medium-rare, or adjust cooking time to your preferred doneness.
Transfer the cooked steak to a cutting board and let it rest for 5 minutes. Then, thinly slice the steak against the grain into bite-sized strips.
Warm the corn tortillas by placing them on the grill for about 30 seconds per side, or by heating them in a dry skillet over medium heat.
Assemble the tacos by placing a few slices of steak on each tortilla. Top with chopped cilantro, diced onion, sliced avocado, Cotija cheese, and a spoonful of salsa if desired.
Serve immediately with lime wedges on the side for a burst of fresh flavor.
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 35% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 782 mg | 34% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 4.0 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 712 mg | 15% | |
*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.
