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Grilled Steak Tacos are full of flavor and loaded with all the classic taco-truck toppings. Best of all, the steak is perfectly tender, juicy and perfect for Taco Tuesday or any day.

Chili Lime Steak Tacos

Grilled Steak Tacos are full of flavor and loaded with all the classic taco-truck toppings. Best of all, the steak is perfectly tender, juicy and perfect for Cinco de Mayo or any Taco Tuesday.

Course Main Course
Cuisine Mexican
Keyword easy weeknight dinner, steak tacos
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 servings
Calories 370 kcal

Ingredients

  • 1 1/2 pounds flank or flat iron steak
  • Juice and zest of 2 limes
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 2 cloves garlic minced
  • olive oil for grill (OR 1 tablespoon Butter for skillet)
  • small flour or corn tortillas
  • 1/2 cup slaw mix or shredded red and green cabbage
  • 1 red bell pepper diced
  • 1/2 cup sauteed mushrooms (optional)

Suggested Toppings:

  • Avocado
  • Shredded Colby Jack
  • Queso blanco or Queso fresco, goat cheese or feta
  • Chopped fresh cilantro
  • Lime wedges

Instructions

  1. Place the steak in a large zip-top bag. Add lime juice, zest, salt, pepper, chili powder, cumin, paprika, and garlic. Seal the bag and press the marinade with your fingers to help the marinade adhere to the steak. Allow to sit for no longer than 30 minutes.

To Grill the Steak:

  1. Preheat grill to high heat. Lightly coat a paper towel with the olive oil and using long tongs, carefully rub the oiled towel over the grill rack. Place steak directly on the grill and cook for 5 minutes on each side. Remove from grill and allow the steak rest on a cutting board, covered with foil, for 8 minutes.

To Cook on the Stove:

  1. Heat a cast iron skillet or grill pan over medium-high heat. When hot, add butter and IMMEDIATELY add the steak to the pan (to avoid burning). Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 3 to 4 minutes for medium rare to medium (or cook longer for the desired doneness). Remove from pan and allow the steak rest on a cutting board, covered with foil, for 8 minutes.

  2. While the steak is resting, warm the flour or corn tortillas.

  3. Cut the steak into strips, against the grain. Divide the steak strips in the tortillas and top with shredded cabbage, red peppers, avocado, cilantro, colby jack and queso. Serve warm with lime wedges and any additional toppings.

Nutrition Facts
Chili Lime Steak Tacos
Amount Per Serving (1 serving)
Calories 370 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 10g50%
Cholesterol 103mg34%
Sodium 968mg40%
Potassium 533mg15%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 34g68%
Vitamin A 1095IU22%
Vitamin C 41.7mg51%
Calcium 18mg2%
Iron 3.3mg18%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.