Steak Tacos

Tender, seasoned steak slices tucked into warm corn tortillas with salsa, pickled red onion, cilantro and lime — a quick, flavorful taco that's perfect for weeknight dinners and entertaining.

Print Pin

Course: Main Course

Cuisine: Mexican

Keyword: steak tacos, tacos, grilled steak, Mexican, taco night, weeknight dinner

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: -4 servings (about 8–10 tacos)

Calories: 480kcal

Ingredients

1 lb 450 g flank or skirt steak
1 tsp kosher salt
1/2 tsp black pepper
1 tsp ground cumin
1 tsp smoked paprika
2 tbsp olive oil
2 tbsp lime juice
8 –10 small corn tortillas
1/2 cup fresh cilantro leaves
1/2 red onion thinly sliced (or quick-pickled)
1/2 cup salsa or pico de gallo
Lime wedges for serving
Optional: sliced avocado cotija cheese, hot sauce

Instructions

Pat the steak dry and season both sides with salt, pepper, cumin and smoked paprika.
Drizzle olive oil and lime juice over the steak and rub to coat; let rest 20–60 minutes if time allows.
Preheat a heavy skillet or grill over high heat until very hot.
Sear the steak 3–5 minutes per side for medium-rare, adjusting for thickness.
Transfer the steak to a cutting board and let rest 5–10 minutes to retain juices.
Warm corn tortillas in a dry skillet or directly over a low flame until pliable; keep wrapped in a towel.
Slice the rested steak thinly against the grain into strips.
Assemble tacos by placing sliced steak on tortillas, then top with salsa, cilantro and pickled red onion.
Finish with a squeeze of fresh lime and optional cotija or avocado slices.
Serve immediately while tortillas are warm and steak is juicy.

Nutrition