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Super Tacos (gf) Recipe

Name: Mexican Margaritas Bar & Grills Super Tacos (GF) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb flank steak or skirt steak; 2 tbsp olive oil; 2 tbsp lime juice; 2 cloves garlic; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp salt; 1 tsp black pepper; 0.5 tsp chili powder (optional, for heat); 8 each corn tortillas (6-inch); 1 tsp neutral oil (for griddling); 2 cups shredded iceberg or romaine lettuce; 1 large tomato; 1 cup shredded cheddar or monterey jack cheese; 0.5 cup sour cream; 0.25 cup fresh cilantro (optional); 2 each lime wedges; 2 tbsp pickled jalapeños (optional); 0.5 tsp coarse salt; 0.25 tsp freshly ground black pepper

Inspired by Mexican Margaritas Bar & Grill

Time40m

Serves4

Grilled steak tacos. Topped with lettuce, tomatoes, cheese and sour cream.

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Ingredients

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Steak and Marinade

1 lb flank steak or skirt steak

2 tbsp olive oil

2 tbsp ReaLime juice

2 cloves Garlic

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Celtic sea salt

1 tsp black pepper

1/2 tsp chili powder (optional, for heat)

Tortillas (Gluten-Free)

8 each corn tortillas (6-inch)

1 tsp neutral oil (for griddling)

Toppings

2 cups shredded iceberg or romaine lettuce

1 large tomato

1 cup shredded cheddar or monterey jack cheese

1/2 cup Sour cream

1/4 cup Fresh cilantro (optional)

2 each Lime wedges

2 tbsp pickled jalapeños (optional)

Finishing & Seasoning

1/2 tsp coarse salt

1/4 tsp freshly ground black pepper

Method

Steak and Marinade

Prepare marinade

Mince the garlic. In a shallow dish or zip-top bag, combine olive oil, lime juice, minced garlic, ground cumin, smoked paprika, salt, black pepper and chili powder (if using). Whisk or shake to combine.

Marinate steak

Place the steak in the marinade, turning to coat fully. Let sit at room temperature for 20–30 minutes or refrigerate for up to 2 hours. If refrigerated, bring to room temperature for 20–30 minutes before cooking.

Preheat grill or pan

Heat a grill or heavy skillet (cast-iron) over high heat until very hot. If using a grill, oil the grates lightly. If using a skillet, add a thin film of neutral oil and let it shimmer.

Cook steak

Remove excess marinade and place steak on the hot grill or skillet. Cook 3–5 minutes per side for medium-rare (internal temperature ~130–135°F / 54–57°C) depending on thickness. Adjust time for desired doneness.

Rest and slice

Transfer steak to a cutting board and let rest 5–10 minutes. Slice thinly across the grain into bite-sized strips suitable for tacos.

Tortillas (Gluten-Free)

Warm the tortillas: Heat a dry skillet or griddle over medium-high heat. Lightly brush each corn tortilla with a little neutral oil and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep warm wrapped in a clean towel or in a low oven (200°F / 95°C) while assembling tacos.

Toppings

Prepare toppings while steak rests: Core and dice the tomato into small cubes. Shred the lettuce finely. Measure the cheese and sour cream and chop cilantro if using. Place pickled jalapeños and lime wedges in small bowls for serving.

Assembly & Finish

Assemble tacos: Place a warm tortilla on a plate. Add 2–3 tablespoons of sliced steak (or to taste), then top with shredded lettuce, a spoonful of diced tomato, a sprinkle of cheese and a dollop (about 1 tablespoon) of sour cream. Add cilantro and pickled jalapeños if desired.

Season and serve: Finish with a light pinch of coarse salt and freshly ground black pepper over each taco, and squeeze a lime wedge on top. Serve immediately while warm.