Steak and Potatoes Tacos
Elevate your taco night with these bold and hearty Steak and Potatoes Tacos, a unique twist on classic comfort food! Tender, perfectly seared flank steak pairs beautifully with crispy, golden-brown seasoned potatoes, creating a filling that’s both savory and satisfying. Flavored with a smoky spice blend of paprika, cumin, and chili powder, these tacos are layered with fresh toppings like shredded lettuce, juicy tomatoes, creamy sour cream, and a bright sprinkle of cilantro—all wrapped in warm, soft tortillas. Quick to prepare in just under an hour, this delicious recipe is ideal for family dinners or casual gatherings, delivering a fusion of Tex-Mex flavors that will impress every palate. Whether you’re looking for a new taco idea or a creative way to serve steak and potatoes, these tacos are a must-try!
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Recipe Information
Ingredients
- 1 pound flank steak
- 3 tablespoons olive oil
- 2 large Russet potatoes
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 whole lime
- 8 pieces small tortillas
- 1 cup sour cream
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 0.25 cup chopped cilantro
- 2 cloves minced garlic
Instructions
Begin by preparing the steak: Pat the flank steak dry with paper towels. Rub it with 1 tablespoon of olive oil, 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, 1 minced garlic clove, and the juice of half a lime. Set aside to marinate while preparing the potatoes.
Wash and dice the russet potatoes into small, bite-sized cubes. Toss them in a bowl with 2 tablespoons of olive oil, smoked paprika, garlic powder, onion powder, ground cumin, chili powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix well to evenly coat.
Heat a large skillet over medium-high heat. Add the seasoned potatoes and cook for 15-18 minutes, stirring occasionally, until they are golden brown and crispy. Remove from the skillet and set aside.
In the same skillet, heat another drizzle of olive oil if needed. Cook the marinated steak over medium-high heat for 4-5 minutes per side, or until it reaches your desired level of doneness (125°F for medium-rare). Remove the steak from the skillet and let it rest for 5-7 minutes before slicing it thinly against the grain.
Warm the tortillas in a dry skillet or by microwaving them wrapped in a damp paper towel for 30 seconds.
Assemble the tacos: Begin by laying down a thin layer of sour cream on each tortilla. Add a few slices of steak, a generous scoop of the crispy potatoes, shredded lettuce, and diced tomatoes. Sprinkle with chopped cilantro and a squeeze of fresh lime juice.
Serve immediately and enjoy your steak and potatoes tacos!
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1667 mg | 72% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 8.0 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 219 mg | 17% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1439 mg | 31% | |
*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.
