Delicious Grilled Steak Tacos for Weekend Barbeques or Taco Tuesday
Grilled Steak Tacos with Lime and Cilantro: A Flavor-Packed Taco Tuesday Favorite
Nothing says Taco Tuesday quite like sizzling grilled steak folded into a warm, slightly charred corn tortilla. These Grilled Steak Tacos are bold, juicy, and bursting with vibrant flavors thanks to a squeeze of fresh lime and a sprinkle of cilantro. This recipe is a crowd-pleaser, whether you’re firing up the backyard grill or running a sizzling special at your restaurant.
Why This Taco Wins
Charred Tortillas bring smoky depth and structure
Marinated Steak delivers umami and spice
Fresh Lime adds brightness
Cilantro & Onion bring it all home with freshness and crunch
It’s the ultimate balance of hearty and fresh—perfect for patio season.
Grilled Steak Tacos Recipe
Ingredients:
- 1½ lb skirt or flank steak
- 2 tablespoons olive oil
- Juice of 2 limes
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8–10 corn tortillas
- ½ cup chopped white onion
- ½ cup fresh cilantro, chopped
- Lime wedges for serving
Instructions:
- Marinate the Steak:
In a bowl, combine olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper. Coat the steak and marinate for at least 30 minutes (or up to 4 hours).
- Grill It Up:
Preheat grill to medium-high. Grill steak 4–5 minutes per side for medium-rare. Let it rest 5 minutes before slicing against the grain into thin strips.
- Char the Tortillas:
Place corn tortillas directly on the grill for 30–60 seconds each side until slightly charred and pliable.
- Assemble:
Layer steak strips onto tortillas. Top with diced onions, fresh cilantro, and a squeeze of lime.
- Serve Hot:
Pair with a cold cerveza or a smoky mezcal margarita.
Hatch Pepper Street Tacos
Ingredients
Directions
- In a sauté pan, heat the oil and add the soyrizo and the next 6 ingredients. Cook until heated through, about 5 minutes.
- Add the mixture to the tortillas and add your favorite toppings (cheese, tomato, onion, cilantro, lime, etc…).
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“Baja California Style” Lobster Street Tacos
Ingredients
- 4 Melissa’s Tree Ripe Mangos – peeled & seeded; diced small
- 1/2 Melissa’s Organic Red Onion – peeled; diced small
- 1 Serrano Pepper – minced
- 1/4 cup Melissa’s Cilantro – chopped
- 1 Lime
- 1/8 teaspoon Sea Salt
- 1/8 teaspoon Freshly Ground Pepper
- 4 (3 oz.) Lobster Tails
- 4 Wooden Skewers
- 2 tablespoons Water
- 1-pound Unsalted Butter – cut into cubes
- 1/8 teaspoon Sea Salt
- 6 Street Taco Corn Tortillas
Directions
- In a mixing bowl, combine the mango, red onion, serrano pepper and cilantro. Zest the lime and add to the bowl. Cut the lime in half and squeeze the juice into the bowl. Season with the salt and pepper, toss and set aside.
- Using kitchen shears, cut the underside shell of the tails from end to end. Carefully pull the lobster meat from the shell. Thread the lobster meat onto the skewers.
- In a saucepan over medium heat, add the water and cook for 1 minute. Lower the heat, add the butter and salt and whisk until melted. Do not let the butter boil. Add the lobster skewers and poach while spooning the butter over the shellfish. Cook them until they are opaque and completely cooked through, about 5 minutes. Remove from the pan and chop.
- To make the tacos, warm the tortillas. Add equal amounts of the lobster to the tortillas and top with the salsa.
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