Name: Steak Tacos Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 lbs (900g) thinly sliced top round, chuck, ribeye or sirloin; 1/4 cup (70ml) rapeseed (canola) oil or light olive oil; FOR THE MARINADE; 1 tbsp rapeseed (canola) oil; Juice of two limes; 2 tsp garlic powder; 1 tsp onion powder; 1 tsp Mexican oregano; 1 tsp sweet or hot smoked paprika; 2 tsp red chili powder (your choice but the spiciness can vary greatly.); 2 tsp ground cumin; 1 tsp salt; More salt and ground black pepper to taste; FOR THE TACOS; 24 small corn or flour tortillas or more (see notes); Your choice of garnishes such as cheese, sour cream, salsas, lettuce, onions etc.

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You are going to love these steak tacos! So easy and so good!

Like most street tacos, this steak tacos recipe is not just about the deliciously marinated and charred steak but all the condiments that you add to the tacos. Top them with some tasty salsas and/or hot sauces and you've got steak tacos that are just as good if not better than you find at the best taco trucks and restaurants.

Mexican food is for the most part simple. All you need is a little imagination and a few favorite toppings and you are on your way to food heaven.

About this steak tacos recipe.

As I write this, I'm happily full with what I just created. I went down to our local Mexican market in California and purchased some flat top round steaks. I chose pulpa de res which translates as black meat pulp. Now my Spanish isn't very good and that means nothing to me but I was able to work out that this is aged top round of beef that is thinly sliced.

This cut is traditionally used for grilling over a hot fire. Only a couple of minutes per side is needed and then the meat is finely chopped for your tacos. You can also just finely chop the meat and fry it. The results were amazing!

How is the beef cooked?

My preferred way to cook the beef is over fire but in this recipe you finely chop and then fry the marinated beef in a hot skillet or wok. No oil is added to the skillet as there is oil in the marinade.

The meat if fried in the smoking hot skillet while stirring and tossing continuously to give it an even char.

If you would rather cook the whole steaks over charcoal, be sure to marinate the meat first for up to 4 hours. Then just heat up your barbecue and cook them over a high, direct heat until you are happy with the doneness.

How do you serve these steak tacos?

Once your meat is ready, heat up your tortillas. I usually use small street style corn tortillas and double them up, so two tortillas per taco. Normally street tacos like these are served flat giving you the a chance to top them as you like.

This steak tacos recipe is only as good as your imagination. Drizzle the steak tacos with your favorite salsas or sauces. Add shredded lettuce, chilies, cheese, sour cream or whatever you like. It's down to you!

How long can you keep the leftovers?

The cooked meat will keep in the fridge for up to 5 days. I recommend using the freshest tortillas you can get for the actual tacos but if you must, you can store leftover fried tortillas, wrapped in foil or plastic for about 5 days too.

Can you freeze the leftover meat?

Yes. It can be frozen for up to 6 months. Be sure to freeze it in amounts that are convenient portions for you. Allow the meat to defrost completely and then heat it up in a pan with a little oil or place it in your microwave for a couple of minutes.

Can you use other cuts of beef?

Yes. If you like, you can use other cuts such as ribeye and sirloin. These are more expensive though and flavour wise, about the same.

flat beef steaks for this steak tacos recipe. — Nicely marbled top round . I had every intention of barbecuing these but then the rain set in so I didn't.

Steaks ready to make steak tacos. — If you decide to grill these steaks on your barbecue, just char them on both sides for about 2 minutes or until you are happy with the doneness.

Meat cut and prepared for frying. — In this case, I finely chopped the steaks for frying. This would be done after cooking if charring on a barbecue.

Preparing the marinade for the steak tacos. — Mix all the spices with the lime juice and oil and whisk well to combine the marinade.

Marinating the beef in preparation for frying. — Put the chopped meat in a large bowl and cover with the marinade. Mix well to coat and marinate for up to 4 hours.

Frying some of the marinated steak meat. — Heat a large skillet or wok over a high heat. Cook the meat in small batches. Do not overcrowd your pan or the meat will stew instead of char.

The fried meat ready for adding to tacos. — It will only take a couple of minutes to get to this stage. Cook the meat to your preferred doneness and then keep warm while you cook your next batches.

Cooking your tortillas

There are several ways you can prepare your corn tortillas for this steak tacos recipe. The easiest way is to dampen them slightly and then warm them in your microwave. That works fine.

You could also toast them in a hot skillet or fry them in a little oil. The most important thing is that the tortillas are nice and warm when you serve them at the table.

Take care to keep them warm by wrapping them in foil or a clean cloth or use one of those fancy tortilla serving dishes.

Photo of finished steak tacos recipe. — Load those steak tacos up with your choice of condiments. Enjoy!

Looking for a delicious salsa to serve with your tacos? Try one or all of these!

Tomato and Avocado Salsa
Tomato and Tomatillo Salsa
Serrano Hot Sauce
Habanero Hot Sauce
Jalapeño Hot Sauce
Pineapple Salsa
Pico de Gallo
Mexican Pickled Carrots

Have you tried this steak tacos recipe?

If yes, please give it a star rating in the comments below and leave a comment. I love receiving your feedback and I'm sure other readers of my blog do too. Thank you.

Yield: 8

Steak Tacos Recipe

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

2 lbs (900g) thinly sliced top round, chuck, ribeye or sirloin
1/4 cup (70ml) rapeseed (canola) oil or light olive oil
FOR THE MARINADE
1 tbsp rapeseed (canola) oil
Juice of two limes
2 tsp garlic powder
1 tsp onion powder
1 tsp Mexican oregano
1 tsp sweet or hot smoked paprika
2 tsp red chili powder (your choice but the spiciness can vary greatly.)
2 tsp ground cumin
1 tsp salt
More salt and ground black pepper to taste
FOR THE TACOS
24 small corn or flour tortillas or more (see notes)
Your choice of garnishes such as cheese, sour cream, salsas, lettuce, onions etc.

Instructions

Place all of the marinade ingredient in a large bowl and whisk until smooth. Finely chop the steak and add it to the marinade. Ensure that the meat is completely coated with the marinade and allow to marinate for 20 minutes or up to 4 hours. If time is an issue, you can go straight to cooking. Please see barbecuing instructions below in the notes if this is of interest.
Heat a large wok or skillet over a high heat and add the oil. You do not want to overcrowd your pan so cook the meat in batches if needed. It should fry in one layer. If you overcrowd the pan, it will stew instead of fry!
Transfer the cooked meat to a bowl and keep hot.
To build the tacos, stack the cooked meat on top of one or two warmed tortillas. Then add your toppings of choice and serve.

Notes

Cooking the Tortillas

Cooking the tortilla: The tortillas can be simply warmed in a dry frying pan or on a gas burner. You could also fry them. It only takes a few seconds per side. Keep the heated tortillas warm in a covered serving bowl.

How many tortillas: Street tacos like these steak tacos are usually served with two tortillas per taco. This helps ensure the tacos down't fall apart. You could just go for one tortilla per taco if you like.

Barbecue Grilling Instructions

Marinate the flat steaks as with the marinade. Build a direct heat fire. Your fire is hot enough when it is uncomfortable to hold your hand 2 inches above the cooking grate for longer than 2 seconds. Lightly grease the cooking grate with oil and then place the steaks on the grill to cook to your liking. A minute on each side is what I recommend. Finely chop the meat and serve with the tortillas and garnishes.