These grilled steak tacos are rich, juicy, and filling! The lime, chili, and garlic marinade seeps into the meat and then it’s grilled to perfection before being sliced up and thrown on a flour tortilla. Add your favorite toppings and you’ve got a quick and easy Mexican-inspired dinner!
Why We Love This Grilled Steak Tacos Recipe
Mexican food is one of my favorite cuisines, and these grilled steak tacos are such a quick and easy way to enjoy it!
I love making my Spicy Chicken Tacos, and I’ve even made my own Homemade Taco Seasoning, but this taco recipe strips it back even further. Just grill up some steak and add your favorite toppings!
Ingredients for this Taco Recipe
Of course, the number one ingredient in this recipe is the beef, and choosing which cut is probably the most difficult part of the meal. But never fear! I’ve done the hard work for you, so just sit back, relax, and choose from one of the following steaks.
You want to make sure it’s lean, on the thinner side, and can be easily cut into chewable slices. All of these qualities will ensure it absorbs the flavors of the marinade, is easy and enjoyable to chew in a taco, and retains its beefy flavor.
All that being said, I’d recommend skirt or flank steak!
Ingredients for Steak Marinade
- Lime juice
- Oil
- Chili Powder
- Minced Garlic
- Salt
Additional Ingredients
- Flour Tortillas
- Avocado (sliced)
- Pico de Gallo
How to Make Grilled Steak Tacos
Step 1: Trim Steak
Trim away any fat from the steaks and then place it in a large ziploc bag.
Step 2: Mix the Marinade
In a medium-sized bowl, combine the lime juice, oil, chili powder, garlic, and salad. Pour the mixture over the meat and seal the ziploc bag. Allow your steak to marinade for at least 4 hours in the refrigerator.
Step 3: Grill the Steak
Preheat your grill to medium-high heat and then grill your steaks until they’ve reached the desired doneness. I cook ours for about 4 minutes in total. This will vary greatly depending on the cut, thickness, and how well done you personally want your steak.
Step 4: Rest Steak
Remove the meat from the grill and allow it to rest for a couple of minutes.
Step 5: Slice
Slice the steak into half-inch wide strips.
Step 6: Create Taco
Fill your tortilla with a couple slices of grilled steak, avocado slices, and a healthy scoop of pico de gallo. Continue until you’ve filled about 12 tacos (or save the leftovers for tomorrow). Enjoy!
FAQs
You can follow the directions up to Step 5 and then store your steak in an airtight container in your refrigerator for a couple of days. When you’re ready to make your tacos, reheat your steak in the microwave and then add the meat to your tortilla with your desired toppings.
Carne asada just means “grilled beef.” It’s typically skirt or flank steak that has been marinated with some sort of lime juice marinade and then grilled.
Variations and Substitutions
- Shredded lettuce makes a great taco topping.
- Sprinkle some of your favorite cheese on top of your taco!
- Whip up our recipe for quick and easy refried beans to add to your tacos.
- Slice and dice some onion, cilantro, or chili peppers to add as toppings.
- You can never go wrong with a dollop of rice!
- If you’d like to try an alternate protein source, you can make ground beef taco meat, slow cooker bbq chicken, or slow cooker bbq pulled pork instead of the grilled steak.
- Try making your own homemade guacamole instead of slicing avocados.
- Instead of pico de gallo, make some fresh peach salsa!
- And my personal favorite, throw some good ‘ol Cowboy Caviar on there!
More Taco Recipes To Try
- Taco Baked Potatoes
- Taco Cheese Ball Board
- Bean and Cheese Breakfast Tacos
- Chicken Taco Salad with Creamy Ranch
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Pinterest, Facebook, and Instagram for all my latest updates!
- 2 lbs beef steak of choice
- 1/2 c. lime juice
- 2 TBSP oil
- 2 tsp chili powder
- 4 cloves garlic minced
- 1 tsp salt
- Flour tortillas
- Avocado slices
- pico de gallo
-
Trim any fat from the steaks and place in a large ziploc bag.
-
For the marinade combine lime juice, oil, chili powder, garlic and salt. Pour over meat and seal. Let marinade for at least 4 hours in the refreigerator.
-
Preheat grill and grill steaks over medium to medium high heat until desired doneness. I cooked ours about 4 minutes total. This will vary greatly depending on the cut and thickness and how well done you want your steak.
-
Remove from grill and let rest for a couple of minutes.
-
Slice into 1/2" wide strips.
-
Fill tortilla with meat, avocado and pico de gallo.
-
Makes about 12 tacos
Delicious! I love an easy to make meal that’s still filling!
Thanks Ashley!