Steak and Herb Tacos
Elevate taco night with these vibrant and flavorful Steak and Herb Tacos, a perfect fusion of smoky, savory, and herbaceous goodness. Succulent flank steak is marinated in a robust blend of olive oil, garlic, cumin, and paprika, then seared to perfection for juicy, tender slices. Each warm tortilla is layered with fresh cilantro, parsley, and mint for a fragrant twist, and topped with tangy lime crema, crumbled cotija cheese, and a touch of diced red onion for a delightful crunch. Whether you're hosting a weeknight dinner or a backyard gathering, these customizable tacos are a crowd-pleasing creation that's ready in just 35 minutes. Perfect for lovers of bold flavors and Mexican-inspired cuisine, this recipe will take your taco game to the next level.
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Recipe Information
Ingredients
- 1 pound flank steak
- 2 tablespoons olive oil
- 3 units garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro, chopped
- 0.25 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1 unit lime, juiced
- 8 units flour or corn tortillas
- 0.5 cup sour cream
- 1 teaspoon lime zest
- 2 teaspoons hot sauce (optional)
- 0.25 cup diced red onion
- 0.25 cup crumbled cotija cheese
Instructions
In a small bowl, combine olive oil, minced garlic, ground cumin, paprika, salt, and black pepper to create a marinade.
Rub the marinade all over the flank steak, ensuring it is evenly coated. Let it marinate for at least 15 minutes or up to 1 hour.
While the steak marinates, prepare the herb mix by combining chopped cilantro, parsley, and mint in a bowl. Set aside.
In a separate small bowl, whisk together sour cream, lime juice, lime zest, and hot sauce (if using) to make the lime crema. Refrigerate until ready to serve.
Heat a skillet or grill pan over medium-high heat. When hot, add the steak and cook for 4-5 minutes per side, depending on your desired doneness.
Once the steak is cooked, transfer it to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
Warm the tortillas in a dry skillet or directly over a gas flame for a few seconds on each side until soft and pliable.
Assemble the tacos by placing a few slices of steak in each tortilla, followed by a sprinkle of the herb mix, diced red onion, and crumbled cotija cheese.
Drizzle with the lime crema and serve immediately.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1702 mg | 74% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.8 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 227 mg | 17% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 647 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.
