Steak Tacos
Steak Tacos are a mouthwatering meal with minimal preparation. We’ve started with a citrus steak taco marinade and then cooked the tacos on the grill. They’re topped with onion, tomato, cilantro and fresh lime for the perfect dinner.
Servings: 8 tacos
Calories: 255kcal
Ingredients
Steak taco marinade
- 2 tbsp lime juice from 1 lime
- 3 tbsp orange juice from 1 orange
- 2 tsp ground cumin
- 2 cloves garlic minced or 1 tsp garlic powder
- 1 jalapeño pepper minced - optional
- 2 tbsp olive oil
- salt and pepper to taste
- 1 lb steak flank steak or skirt steak (see note)
Grilling and assembly
- cooking oil spray
- 8 tortillas corn or flour, 8-inch size
- 1/2 medium red onion diced
- 1 medium tomato diced
- guacamole optional, or diced avocado
- queso fresco cheese or Cotija cheese (see note)
- fresh cilantro
- fresh lime wedges
Instructions
- In a medium bowl, mix together the lime juice, orange juice, cumin, garlic, olive oil, salt and pepper.
- Place the steak in the bowl and coat thoroughly with the marinade. Reserve for one hour at room temperature (see note), or refrigerate for up to 8 hours.
- In the meantime, preheat the grill medium heat or 400°F (204°C) and prepare toppings, i.e. dice the tomatoes, dice the red onion and crumble the cheese.
- Spray the grill grates with oil spray.
- Place the steak on the grill and cook for 3-4 minutes per side until medium-rare or medium, using an instant-read thermometer to check doneness (130-140°F or 54-60°C).
- Remove steak to a cutting board, cover with foil and let rest for 5 minutes to preserve juiciness.
- Cut the steak crosswise against the grain into thin 3-inch (8 cm) slices, about ¼ inch or ½ cm. Reserve.
- Please a skillet over medium-high heat. Add a tortilla and heat for 30 seconds until puffy. Remove to a plate for assembly into a steak taco. Repeat for remaining tortillas.
- Add a few slices of steak to the middle of the tortilla, followed by toppings, cheese and cilantro. Repeat for remaining tortillas. Serve and enjoy!
Notes
- The best steak for tacos is flank steak or skirt steak (hanger steak), but sirloin steak fajitas and ribeye steak fajitas are also delicious.
- Room temperature steak will cook more evenly for juicier steak.
- You can pan fry the steak in a grill pan or cast iron skillet if you prefer not to use the grill.
- Mexican Cotija cheese is the most authentic, although it can be difficult to find. Queso fresco is another great option, with feta or Monterey Jack as alternatives.
Nutrition
Calories: 255kcal | Carbohydrates: 18g | Protein: 14g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 238mg | Potassium: 279mg | Fiber: 1g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 6.9mg | Calcium: 50mg | Iron: 2.8mg | Net Carbs: 17g