Description
These flavorful steak tacos combine tender marinated flank or skirt steak with fresh toppings like diced tomatoes, red onion, cilantro, avocado, and cheese, all wrapped in warm corn or flour tortillas. Perfect for a quick and satisfying meal, these tacos bring a delicious mix of smoky, tangy, and creamy flavors that can be customized with your favorite hot sauce or salsa.
Ingredients
Scale
For the Steak Marinade
- 1.5 pounds Flank or Skirt Steak
- 1/4 cup Olive Oil
- 2 tablespoons Lime Juice
- 4 cloves Garlic, minced
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Smoked Paprika
- Salt and Pepper, to taste
For the Tacos
- 8 small Corn or Flour Tortillas
- 1 cup Diced Tomatoes
- 1/2 cup Red Onion, finely chopped
- 1 cup Chopped Cilantro
- 1 Avocado, sliced
- 1/2 cup Queso Fresco or Shredded Cheese
- 1 Lime, cut into wedges
- Hot Sauce or Salsa, to taste
Instructions
- Marinate the Steak: In a large mixing bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper until well blended. Coat the steak thoroughly with the marinade, cover it, and refrigerate for at least 30 minutes to allow flavors to infuse and the meat to tenderize.
- Cook the Steak: Preheat your grill or skillet over medium-high heat. Remove the steak from the marinade and cook for 4-5 minutes on each side to achieve medium-rare doneness. Once cooked, let the steak rest for 5-10 minutes to retain juices before slicing.
- Slice the Steak: Using a sharp knife, slice the rested steak thinly against the grain to maximize tenderness and make it easy to fill the tacos.
- Warm the Tortillas: Warm the corn or flour tortillas on the grill or in a skillet over medium heat until they become soft and pliable, which helps prevent cracking when folded.
- Assemble the Tacos: Lay each warm tortilla flat and layer with sliced steak, diced tomatoes, finely chopped red onion, chopped cilantro, sliced avocado, and crumbled queso fresco or shredded cheese. Squeeze fresh lime juice over the top and add hot sauce or salsa according to your preference.
- Serve and Enjoy: Arrange the assembled tacos on a serving platter along with lime wedges on the side. Serve immediately for the best flavor and texture experience.
Notes
- Marinating the steak longer than 30 minutes (up to 4 hours) will enhance flavor even more.
- Flank steak is leaner, while skirt steak has more fat and flavor; choose based on your preference.
- Using corn tortillas provides a more traditional taco experience, whereas flour tortillas offer a softer texture.
- Adjust the level of chili powder and hot sauce to suit your desired spice tolerance.
- Leftover steak can be stored in the fridge for up to 3 days and used in salads or quesadillas.
