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–+ servings
steak tacos

Easy Steak Tacos

5 from 1 vote
Tender skirt steak marinated and seared to perfection, served on warm corn tortillas with fresh avocado, red onion, cilantro, and cotija cheese.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Appetizer.Dinner
Cuisine: Italian-Mexican Fusion
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound skirt steak or flank steak Patted dry
  • 8 corn tortillas Warmed before serving
  • 2 tablespoons olive oil For the marinade
  • 2 tablespoons fresh lime juice Freshly squeezed
  • 2 cloves garlic Minced finely
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 avocado Diced
  • ½ cup red onion Finely chopped
  • ¼ cup fresh cilantro Roughly chopped
  • ¼ cup cotija cheese Crumbled

Equipment

  • 1 Cast iron skillet For searing the meat
  • 1 cutting board For resting and slicing
  • 1 Sharp knife To slice against the grain

Method
 

  1. Combine olive oil, lime juice, minced garlic, cumin, and salt in a bowl.
    mixing steak taco marinade
  2. Place the steak in the bowl and turn to coat completely.
  3. Sear the steak in a very hot cast iron skillet for three minutes per side.
  4. Transfer the meat to a board, let it rest for five minutes, and slice thinly against the grain.
    slicing rested skirt steak against the grain (1)
  5. Warm the corn tortillas in a dry skillet until pliable.
  6. Fill tortillas with sliced steak, avocado, onion, cilantro, and cotija cheese.
    assembled steak tacos with toppings

Nutrition

Serving: 250gCalories: 410kcalCarbohydrates: 28gProtein: 26gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 520mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 4IUVitamin C: 15mgCalcium: 120mgIron: 3.5mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet.

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