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How to Make Steak Taco

This steak taco recipe is an exciting combination of fine dining and street food, pairing tender strips of streaks with colorful veggies — all stuffed inside crunchy tortilla shells. It works marvelously as a light meal, or even a main dish to be enjoyed at cozy gatherings.
  • cook TIME 17 mins
  • prep TIME 10 mins
  • total TIME 27 mins
Course: Main CourseCuisine: Mexican
Servings: 4 servings
Calories: 492 kcal
Author: Tuyet Pham, Luna Regina

Ingredients (15)

  • 14 oz flank steak
  • 8 6-inch flour tortillas
  • 8 oz avocados peeled and sliced
  • 4 oz romaine lettuce
  • 6 oz cherry tomatoes halved
  • 2 oz red onions half ring sliced
  • 1 oz jalapeño sliced
  • 1/4 cup coriander chopped
  • 1 tbsp olive oil
  • 1/2 tbsp lime juice
  • 2 tbsp Japanese mayonnaise
  • 0.5 oz feta cheese
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried oregano

INSTRUCTIONS

Prep:

1

Prepare the Lettuce: Cut out the core, remove the outer layer, then cut or shred the leaves into large pieces.

2

Slice the Avocados: Cut lengthwise in half, remove the seed, then start peeling off the skin from the tip. Once done, cut the green part into thin slices.

3

Cut the Onions: Cut in half and remove the papery skin. Lay the half horizontally flat, cut off the ends, then thinly slice into half rings.

4

Chop the Coriander: Remove the stems, bunch the leaves together on one hand then chop with a rocking motion into small pieces.

Cook:

1

Season the Beef: In a large bowl or plate, season 14 oz flank steak by rubbing 1/4 tsp salt, 1/2 tsp pepper, 1/2 tsp dried oregano, and 1/2 tbsp lime juice all over the beef’s surface to evenly spread.

2

Pan-sear the Beef: In a pan over medium heat, pan-sear both sides of the seasoned flank steak with 1 tbsp olive oil for around 5 minutes until brown then lower the heat and continue searing for another 5 minutes.

3

Bake the Tortillas: Preheat the oven to 375 °F. Flip a muffin pan over and arrange 8 6-inch flour tortillas between the cups into a taco shell shape. Bake for 4 minutes.

4

Slice the Beef: On a chopping board with a sharp chef’s knife, cut the cooked beef across the grains into 1/2 inch-thick pieces.

5

Fill the Tacos and Serve: Spread 2 tbsp Japanese mayonnaise on the inside of the tortilla shells then fill them with the cooked beef, 8 oz avocados, 4 oz romaine lettuce, 6 oz cherry tomatoes, 2 oz red onions, 1 oz jalapeño, 1/4 cup coriander, and 0.5 oz feta cheese. Enjoy.

Nutrition

Serving: 1 serving | Calories: 492kcal | Fat 27.7g | Saturated Fat 7g | Polyunsaturated Fat 2g | Monounsaturated Fat 10g | Cholesterol 70mg | Sodium 578mg | Potassium 848mg | Carbohydrate 34g | Fiber 6g | Sugar 3g | Protein 27g | Vitamin A 2823IU | Vitamin C 28mg | Calcium 70mg | Iron 3mg