2 Steak Tacos Recipe

Prepare marinade

In a shallow bowl or resealable bag combine 2 tablespoons lime juice, 2 tablespoons olive oil, 1 tablespoon soy sauce (or Worcestershire), 2 teaspoons minced garlic, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Whisk or shake until well combined.

Marinate steak

Place 1 lb flank or skirt steak in the bowl or bag and turn to coat thoroughly. Marinate at room temperature for 20–30 minutes or refrigerate for up to 2 hours. If refrigerated, remove 20 minutes before cooking to come toward room temperature.

Cook steak

Heat a heavy skillet or grill pan over medium-high heat until very hot (about 3–5 minutes). Add a thin film of oil if skillet is not nonstick. Sear the steak 3–4 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C) depending on thickness; longer if you prefer medium. Avoid overcrowding — if steak is large, press gently to ensure good contact with pan.

Rest & slice

Transfer steak to a cutting board and tent loosely with foil. Let rest 5–10 minutes so juices redistribute. Slice thinly across the grain into bite-sized strips for tacos.

Warm the tortillas: heat a dry skillet over medium-high heat. Lightly brush each tortilla with a little oil (about 1 tsp total) and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep tortillas warm wrapped in a clean towel.

Assemble tacos: place 2 warmed tortillas per serving on a plate. Divide the sliced steak evenly among the tortillas (about 4–5 tablespoons steak per taco).

Top each taco with shredded cabbage (about 1/4 cup per taco), a spoonful of diced tomato and chopped onion (about 1–2 tablespoons each), and a sprinkle of chopped cilantro.

Finish with a dollop (about 1 teaspoon) of sour cream or crema, a few drops of hot sauce or salsa to taste, and sliced avocado if using. Squeeze fresh lime over each taco just before eating.