This recipe for steak tacos is grilled marinated steak, thinly sliced and layered into tortillas with diced avocado. A hearty meal option that’s quick to make and a total crowd pleaser!
In my house, every day could be Taco Tuesday, we just love tacos that much! These grilled steak tacos are filled with the most delicious marinated meat, and a little avocado relish adds a cool and creamy finish. You can also use this same meat marinade to make carne asada or fajitas.
How do you make steak tacos?
This recipe starts with steak, which gets marinated in a mixture of olive oil, lime juice, garlic and spices. The meat should marinate for a minimum of one hour, but it’s even better if you let the meat sit in the marinade all day. The steak goes onto the grill, then is thinly sliced and piled into warm tortillas. The final step is to make a quick avocado topping with a little red onion, cilantro and lime juice for flavoring.
Tips for steak tacos
- You can use corn or flour tortillas, whichever one you prefer.
- I like to keep the toppings on my steak tacos simple to really let the flavor of the meat shine through. That being said, you can load up your tacos with any toppings you like such as salsa verde, lettuce, olives, pickled red onions, cheese or sour cream.
- I typically cook my meat on an outdoor grill if the weather is nice. If it’s cold outside, I cook my steak inside on the stove on a grill pan. You can also cook your steak inside on a skillet or even place it under the broiler.
What cut of beef is best for tacos?
This recipe calls for flank steak, which is a leaner cut of meat that cooks up tender and juicy. Be sure to slice your meat against the grain for the best results. Other great beef options include skirt steak, sirloin steak, rib eye, or New York strip steak.
The best way to gauge when your steak is done is to use a digital thermometer. You can insert your thermometer into the thickest part of your meat to determine whether the steak is at your preferred level of doneness. I use a thermometer with a remote so that I can just leave the probe in the meat and monitor the temperature from inside the house. I personally like to cook my taco steak to medium, I don’t recommend cooking your meat over 150 degrees F as it will be more likely to be tough or dry.
Keep in mind that steak needs to rest for at least 5 minutes before you slice it, so it’s best to take the meat off the heat a few degrees before you reach your desired temperature, as the meat will continue to cook as it rests.
- Rare: 130 degrees F
- Medium Rare: 135 degrees F
- Medium: 145 degrees F
- Medium Well: 150 degrees F
- Well Done: 160 degrees F
If you like steak, you’ll adore these tacos. This recipe is easy enough to put together on a busy weeknight, yet festive enough for a party. I love to serve a taco bar at my summer outdoor gatherings! Regardless of how you serve your tacos, you’ll be sure to get rave reviews.
More Mexican food recipes
For the steak
- 1 1/4 pounds flank steak
- 1/4 cup olive oil
- 1/3 cup lime juice
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 teaspoon garlic minced
- 1/4 cup water
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 1/2 tablespoons chili powder
For the tacos
- 8 small corn or flour tortillas warmed
- 1 cup avocado diced
- 1/4 cup red onion finely diced
- 2 tablespoons cilantro minced
- 2 teaspoons lime juice
- salt to taste
- Place the olive oil, lime juice, sugar, salt, cumin, garlic, water, smoked paprika, onion powder and chili powder in a gallon sized resealable bag or large bowl.
- Whisk until thoroughly combined.
- Add the steak to the marinade. Marinate in the refrigerator at at least one hour, or up to 6 hours.
- Preheat an outdoor grill, grill pan, or skillet to medium high heat.
- Add the steak and cook for 5-6 minutes per side for medium doneness. Remove from grill and let sit for 5 minutes.
- While the steak is cooking, make the avocado topping. Stir together the avocado, red onion, cilantro, lime juice and salt in a small bowl.
- Thinly slice the steak against the grain. Divide the meat between the tortillas. Top with avocado mixture and serve.