Experience authentic street-style tacos with tender, juicy grilled steak marinated in a zesty blend of lime and spices. Tucked into warm corn tortillas and topped with classic onion and cilantro, this recipe is the ultimate centerpiece for any taco night.
Sweet, smoky, and tender grilled onion slices with a perfect char. This simple side dish is a fantastic addition to any barbecue, perfect for topping burgers, steaks, or enjoying on its own.
A classic, vibrant Mexican salsa fresca made with finely chopped ripe tomatoes, crisp onion, fresh cilantro, and spicy jalapeño, all brightened with a squeeze of fresh lime juice. It's an essential, refreshing condiment for tacos, grilled meats, or simply as a dip with tortilla chips.
Creamy, savory refried beans with a hint of spice, just like your favorite Tex-Mex restaurant. Made from scratch in under 20 minutes, they're the perfect side for tacos, burritos, or nachos.
This tex_mex dish is perfect for dinner. With 1103.9 calories and 66.3g of protein per serving, it's a nutritious choice for your meal plan.
31gfat
Black Pepper
(freshly ground)
1 tbsp Vegetable Oil (for the grill or pan)
12 pieces Corn Tortillas (small, street taco size)
1 piece White Onion (medium, finely diced)
0.5 cup Cilantro (freshly chopped)
2 pieces Lime (cut into wedges, for serving)
Instructions
1
Prepare the Marinade and Steak
In a large bowl or a zip-top bag, whisk together the olive oil, lime juice, minced garlic, chili powder, ground cumin, smoked paprika, oregano, salt, and pepper.
Pat the flank steak dry with paper towels, then add it to the marinade. Turn to coat, ensuring the steak is fully covered.
Let the steak marinate at room temperature for at least 30 minutes, or for a more intense flavor, refrigerate for up to 4 hours.
2
Prepare Toppings
While the steak is marinating, prepare your toppings. Finely dice the white onion, chop the cilantro, and cut the limes into wedges for serving. Set aside.
3
Cook the Steak
Preheat your grill or a large cast-iron skillet over medium-high heat until very hot. Add the vegetable oil if using a skillet.
Remove the steak from the marinade, allowing any excess to drip off. Discard the remaining marinade.
Place the steak on the hot grill or skillet and cook for 4-6 minutes per side for a medium-rare finish (internal temperature of 130-135°F / 54-57°C). Adjust cooking time based on your desired level of doneness.
4
Rest and Slice the Steak
Transfer the cooked steak to a cutting board. Let it rest for 10 minutes. This crucial step allows the juices to redistribute, resulting in a much more tender and flavorful steak.
After resting, identify the direction of the muscle fibers (the grain) and slice the steak thinly against the grain.
5
Warm Tortillas and Assemble Tacos
While the steak rests, warm the corn tortillas. You can heat them in a dry skillet for 30 seconds per side, or for a smoky char, warm them directly over a gas stove flame for a few seconds using tongs.
Assemble the tacos by layering a generous amount of sliced steak onto each warm tortilla.
Top with a sprinkle of diced white onion and fresh cilantro. Serve immediately with lime wedges on the side to squeeze over the top.
108cal
1gprotein
11gcarbs
7gfat
Ingredients
2 large Sweet Onion (Such as Vidalia or Walla Walla)
2 tbsp Olive Oil
0.5 tsp Salt (Or to taste)
0.25 tsp Black Pepper (Freshly ground is best)
0.25 tsp Garlic Powder (Optional, for extra flavor)
Instructions
1
Preheat and prepare the grill. Set your grill to medium-high heat, aiming for a temperature of 400-450°F (200-230°C). Once hot, clean the grates thoroughly with a grill brush and then lightly oil them with a paper towel dipped in a high-smoke-point oil to prevent sticking. This step takes about 5-10 minutes.
2
Prepare the onions. Peel the outer papery skin from the onions, leaving the root end intact to help hold the slices together. Slice the onions crosswise into thick rings, about 1/2 to 3/4-inch thick. In a large bowl, gently toss the onion slices with olive oil, salt, black pepper, and garlic powder (if using) until they are evenly coated.
3
Grill the onion slices. Carefully place the seasoned onion slices directly on the hot, oiled grill grates. Grill for 4-6 minutes on the first side, with the lid closed, until they become tender and develop deep, caramelized grill marks. Avoid moving them around too much to get a good char.
4
Flip and finish grilling. Using a wide, sturdy spatula, carefully flip the onion slices. Grill for another 4-5 minutes on the second side, or until they are tender-crisp and nicely charred. The exact time will depend on the thickness of your slices and the heat of your grill.
5
Serve immediately. Remove the onions from the grill and transfer them to a serving platter. Serve hot as a side dish or as a topping for burgers, steaks, or sausages. Garnish with fresh parsley if desired.
0.5 cup Cilantro (fresh, loosely packed and chopped)
2 tbsp Lime Juice (freshly squeezed, from 1 large lime)
0.75 tsp Salt (or to taste)
Instructions
1
Prepare the Vegetables (10 minutes)
Wash all produce thoroughly. Core the Roma tomatoes and scoop out the seeds and excess pulp to prevent a watery salsa. Dice the tomato flesh into a small, uniform 1/4-inch dice.
Peel the white onion and dice it to a similar 1/4-inch size.
For medium heat, slice the jalapeño in half lengthwise, remove the seeds and white membrane, then mince finely. For more heat, leave some seeds in.
Roughly chop the fresh cilantro, including the tender stems which contain a lot of flavor.
2
Combine and Season (2 minutes)
In a medium non-reactive bowl (glass or stainless steel), combine the diced tomatoes, onion, minced jalapeño, and chopped cilantro.
Pour the fresh lime juice over the mixture.
Sprinkle with the salt and gently stir with a spoon until all the ingredients are evenly distributed.
3
Rest and Serve (15+ minutes)
Cover the bowl and let the pico de gallo rest for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator. This crucial step allows the flavors to meld and deepen.
Before serving, give it one last gentle stir. Taste and adjust the salt or lime juice if necessary.
Serve fresh with tortilla chips, or as a topping for tacos, burritos, grilled chicken, or fish.
