Steak Tacos Recipe

Marinate the steak

Pat the steak dry with paper towels. In a shallow dish or zip-top bag combine lime juice, olive oil, soy sauce, minced garlic, cumin, chili powder, smoked paprika, kosher salt, and black pepper. Add the steak and turn to coat thoroughly. Marinate at room temperature for 20–30 minutes or refrigerate up to 4 hours. If refrigerated, bring to room temperature for 20–30 minutes before cooking.

Preheat and cook

Heat a heavy-bottomed skillet or grill over high heat until very hot (about 5–8 minutes). If using a skillet, add 1 tsp neutral oil and swirl. Remove steak from marinade, letting excess drip off. Sear steak 3–5 minutes per side for medium-rare (internal temperature ~130–135°F / 54–57°C), or longer to your preferred doneness. Avoid moving the steak too much so a nice crust forms.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute. Slice the steak thinly across the grain into bite-sized strips or small pieces suitable for tacos.

Warm tortillas

Warm the corn tortillas just before serving. Heat a dry skillet or comal over medium-high heat. Warm tortillas 20–30 seconds per side until pliable and slightly charred in spots. Alternatively, brush lightly with 1 tsp vegetable oil and cook 30–40 seconds per side for softer, slightly crispy edges. Keep warmed tortillas wrapped in a clean towel to stay pliable.

Assemble tacos

Place 2–3 tablespoons of sliced steak in the center of each warmed tortilla. Top with about 1–2 teaspoons finely chopped onion and 1 teaspoon chopped cilantro per taco. Add a spoonful of salsa, a few radish slices if using, and a sprinkle of cotija or queso fresco if desired. Finish with a squeeze of lime.

Prepare toppings while the steak rests: finely chop onion and cilantro, slice radishes, crumble cheese, and cut lime into wedges. Arrange toppings in small bowls for easy assembly.

Make crema

Whisk together sour cream, 1 tsp lime juice, 1/2 tsp hot sauce or chopped chipotle, and 1/8 tsp salt until smooth. Taste and adjust seasoning. Drizzle crema over assembled tacos as desired.