Kitchen notes · a little help before you start
Steak Tacos
Steak tacos with a cool avocado topping are easy to get hungry for. Thin slices of beef fill the warm tortillas, with lime and onion giving the softer avocado a little bite. Put a few on your plate and enjoy them while dinner is still warm.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- Mexican
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Tacos
A few quick notes
1. Whisk before adding steak
Combine the marinade thoroughly in the bag or bowl before the flank steak goes in for its refrigerated rest.
2. Rest before slicing
Let the cooked steak sit for its five-minute rest before cutting it across the grain into thin slices.
3. Make topping while steak cooks
Mix the avocado topping during the steak's cooking time so it is ready when the rested meat is sliced.
Get to know the ingredients
Flank steak stays whole to cook
Marinate and cook the steak before slicing it thinly against the grain for the taco filling.
Warm small tortillas
Corn or flour tortillas are both included, warmed before the sliced steak and avocado topping go in.
Finely diced red onion
Mix the finely diced onion into the avocado with cilantro, lime juice and salt for the topping.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Steak Tacos
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Divide and top
Share the sliced steak among the warm tortillas, spoon the avocado mixture over it and serve the tacos.
A little more help as you go
Choose your cooking surface
An outdoor grill, grill pan or skillet is included. Preheat the chosen surface to medium-high before adding steak.
Keep the marinade cold
The steak's marinating window is one to six hours in the refrigerator, before cooking and resting.
A few questions you might have
Does the avocado go into the marinade?
It is part of a separate topping mixed while the steak cooks, with red onion, cilantro, lime and salt.
When should I cut across the grain?
After the steak is cooked and rested. Slice it thinly across the grain before dividing it among the tortillas.
What gives the marinade its smoky seasoning?
Smoked paprika is included with the chili powder, cumin, garlic and onion powder in the whisked marinade.
Can I mix the marinade in a bowl?
Yes. A large bowl or gallon-sized resealable bag is given for combining the marinade before adding the steak.
Do I serve the topping hot?
The topping is stirred together separately while the steak cooks, then spooned over the sliced meat during assembly.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
