Tacos De Bistec with Lime Sauce Mexican Street Tacos
Transport your taste buds to the vibrant streets of Mexico with these irresistible Tacos De Bistec with Lime Sauce! Perfectly seasoned beef flank steak, marinated with bold spices like cumin and smoked paprika, is grilled to tender perfection before being thinly sliced and nestled into charred corn tortillas. Topped with fresh diced onion, fragrant cilantro, and a creamy lime sauce with a hint of jalapeño heat, these Mexican street tacos are a symphony of zesty, smoky, and savory flavors. Quick to prepare with just 15 minutes of prep time, this dish is an easy-to-make crowd-pleaser, perfect for taco nights, casual gatherings, or a flavorful family dinner. Serve with lime wedges for an authentic finish that'll have everyone reaching for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound beef flank steak
- 12 pieces corn tortillas
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 small white onion, diced
- 0.5 cup cilantro, chopped
- 0.5 cup sour cream
- 1 teaspoon lime zest
- 1 jalapeño, finely diced
Instructions
Trim any excess fat from the flank steak and pat it dry with paper towels.
In a medium bowl, combine olive oil, minced garlic, lime juice, ground cumin, smoked paprika, salt, and black pepper to create a marinade.
Rub the marinade evenly over the steak. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
Preheat a grill or cast-iron skillet over high heat until very hot.
Cook the steak for 4-5 minutes per side, or until it reaches your preferred doneness (medium-rare is recommended). Remove from heat and let it rest for 5 minutes before slicing.
Slice the steak against the grain into thin strips for tender pieces.
While the steak rests, prepare the lime sauce by mixing sour cream, lime zest, and a pinch of salt in a small bowl. Add diced jalapeño for extra heat, if desired.
Warm the corn tortillas in a dry skillet over medium-high heat for about 20-30 seconds per side until pliable and slightly charred.
To assemble the tacos, place a few slices of steak in each tortilla. Top with diced onion and freshly chopped cilantro.
Drizzle with the prepared lime sauce for a zesty kick, and serve with additional lime wedges on the side, if desired.
Nutrition Facts
Calories |
2779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.4 g | 144% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2860 mg | 124% | |
| Total Carbohydrate | 294.7 g | 107% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 20.3 g | ||
| Protein | 167.5 g | 335% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 653 mg | 50% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 3055 mg | 65% | |
*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.
