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Juicy Mexican Steak Tacos

Tender, grilled flank steak nestled within soft corn tortillas and topped with zesty onions and vibrant cilantro, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the steak
  • 1 lb flank steak Can be substituted with Halal-approved sirloin or skirt steak.
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • to taste Salt and pepper
For the tacos
  • 8 small corn tortillas Warm up before serving.
  • 1 cup diced onions
  • 1 cup chopped cilantro
  • as needed Lime wedges For serving.

Method
 

Preparation and Marination
  1. In a bowl, mix together the olive oil, cumin, chili powder, garlic powder, salt, and pepper.
  2. Coat the flank steak with this mixture and let it marinate for at least 15 minutes.
Cooking the Steak
  1. Preheat a grill or stovetop skillet over medium-high heat.
  2. Once hot, cook the flank steak for about 4-5 minutes on each side, or until it reaches your desired level of doneness.
Resting and Serving
  1. Remove the steak from the heat and let it rest for about 5 minutes.
  2. Slice the flank steak thinly against the grain.
  3. Warm the corn tortillas on the grill for about 1 minute per side.
  4. Place a few slices of steak in each tortilla and top with diced onions and chopped cilantro.
  5. Squeeze fresh lime juice on top for that extra zing.
Enjoy
  1. Serve immediately with lime wedges on the side.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 2 days. For freezing, place cooked steak in a freezer-safe container and consume within 2-3 months.