Steak tacos are always a treat to eat, but they’re actually simple enough for a weeknight meal, too. With juicy marinated steak, homemade guacamole, fresh tomato-onion salsa, warm tortillas, and a quick pan sauce, they taste amazing!
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At my house, this meal disappears quickly. The flavors are fresh and bright, the steak soaks up the citrusy marinade, and the pan sauce adds that extra touch that makes these tacos especially tasty.
They’re perfect for taco night, casual get-togethers, or any time you want a fun and easy dinner.
How to make steak tacos
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this steak tacos recipe, you will need the following ingredients:
For the steak and sauce
- New York strip steak or flank steak, chopped into 1/2-inch cubes
- Avocado oil, or another neutral oil
- Fresh lime juice
- Orange juice
- Garlic cloves, minced
- Kosher salt
- Ground cumin
- Paprika
- Chili powder
- Ground black pepper
- Olive oil
- Cornstarch mixed with water
For the guacamole
- Hass avocados
- Lime juice
- Chopped fresh cilantro
- Olive oil
- Kosher salt
- Ground black pepper
For the tomato-onion salsa
- Roma tomatoes, diced small
- White onion, diced small
- Chopped fresh cilantro
- Lime juice
- Olive oil
- Kosher salt
- Ground black pepper
For serving
- Tortillas
- Lime wedges
- Chopped cilantro
- Cooked white rice
Any type of tortilla will work for this recipe. In the pictures, we’re using corn, but whatever you have or prefer will work. Pre-made guacamole works in a pinch if you can’t find fresh, ripe avocados.
Making steak tacos
Steak Tacos is a simple recipe that can be made in just a few steps. Here is how to make it.
First, marinate the steak.
In a large shallow bowl or container, whisk together the avocado oil, lime juice, orange juice, garlic, salt, cumin, paprika, chili powder, and black pepper.
Add the steak cubes and toss everything together well. Let the steak marinate for about 15 to 20 minutes while you prep the rest of the taco components.
Next, cook the steak.
Heat a large cast-iron skillet or nonstick skillet over medium-high heat for about 2 minutes. Add the olive oil.
Add half of the steak pieces to the pan in a single layer. Sear for 3 to 4 minutes, stir, and continue cooking for another 3 to 4 minutes until browned and cooked through. Transfer the cooked steak to a bowl.
Repeat with the remaining steak.
Now, make the sauce.
Reduce the heat to medium-low. Pour the remaining marinade into the skillet with the pan juices and let it come to a simmer.
Whisk in the cornstarch slurry and cook for 1 to 2 minutes, until the sauce thickens. Remove from the heat and transfer to a small bowl for serving.
It is finally time to make the guacamole!
Add the avocado flesh to a medium bowl. Stir in the lime juice, cilantro, olive oil, salt, and black pepper. Mash until mostly smooth.
Make the tomato-onion salsa.
In another bowl, mix together the diced tomatoes, onion, cilantro, lime juice, olive oil, salt, and black pepper.
Assemble the tacos by warming the tortillas in a small skillet over medium heat for 30 to 60 seconds per side until soft and flexible.
Then, spread some guacamole onto each tortilla. Add rice, steak, tomato-onion salsa, a drizzle of sauce, cilantro, and a squeeze of fresh lime.
Leftovers
Store leftovers separately in a covered container for 2-3 days.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this steak tacos recipe! Let me know if you try it.
More Taco Recipes Like This
- Grilled Chicken Street Tacos
- Salmon Tacos
- Brisket Tacos
- Sweet Potato Tacos
- Shrimp Tacos Recipe
- Black Bean Tacos
- Mahi Mahi Tacos
- Ground Beef Tacos
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Steak Tacos
Steak tacos are always a treat to eat, but they’re actually simple enough for a weeknight meal, too. With juicy marinated steak, homemade guacamole, fresh tomato-onion salsa, warm tortillas, and a quick pan sauce, they taste amazing!
Ingredients
For the steak and sauce
- 1 1/2 to 2 pounds New York strip steak or flank steak chopped into 1/2-inch cubes
- 3 tablespoons avocado oil or other flavorless oil
- 1/4 cup fresh lime juice
- 1/4 cup orange juice
- 6 cloves garlic minced
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/8 teaspoon ground black pepper
- 2 teaspoons olive oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the guacamole
- 2 medium Haas avocados
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
For the tomato-onion salsa
- 2 Roma tomatoes diced small
- 1/2 large white onion diced small
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
For Serving
- 6 tortillas quinoa, almond flour, corn, or flour tortillas work well
- Lime wedges
- Cilantro
- 1 1/2 cups cooked white rice
Instructions
- In a large shallow bowl or container, whisk together the steak marinade ingredients, leaving out the steak, olive oil, and cornstarch mixture.
- Add the steak cubes and toss well to coat. Let marinate for 15 to 20 minutes while preparing the remaining taco components.
- Heat a large cast iron or nonstick skillet over medium-high heat for 2 minutes. Add the olive oil.
- Add half of the steak to the pan and sear for 3 to 4 minutes. Stir and continue cooking for another 3 to 4 minutes. Transfer to a bowl, and repeat with the remaining steak.
- Reduce the heat to medium-low and pour the reserved marinade into the skillet with the pan drippings.
- Whisk in the cornstarch mixture and cook for 1 to 2 minutes, until thickened. Transfer the sauce to a small bowl.
- To make the guacamole, mash the avocados with the lime juice, cilantro, olive oil, salt, and black pepper until mostly smooth.
- To make the salsa, stir together the tomatoes, onion, cilantro, lime juice, olive oil, salt, and black pepper.
- Warm the tortillas in a skillet until soft and flexible.
- Assemble the tacos with guacamole, rice, steak, salsa, sauce, cilantro, and a squeeze of lime.
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