Flank steak tacos. Simple list of things that have to be right: the steak rested before slicing, the onions actually pickled (not just soaked), the tortillas charred on the grill. Queso fresco crumbled over the top, not melted. Cilantro, lime, done. Pickled red onions sound like a project but one hour at room temperature in red wine vinegar and honey is all it takes. Thin slices, not rings. The quick pickle pulls out the sharpness and leaves something bright and faintly sweet that works with the savory steak.
How to Make Grilled Steak Tacos with Pickled Red Onions and Queso Fresco
The flank steak
Three to five minutes per side on medium-high heat, then rest for at least five minutes before slicing. Slice against the grain or the steak will be tough regardless of how good the seasoning is. Thin strips load better into small tortillas than thick chunks.
Pickled onions
Start these before anything else. One hour minimum at room temperature, or make them the day before and refrigerate. Slice the onion thin on a mandoline if you have one. The vinegar and honey ratio here is balanced; don’t add more sugar. 
Tortillas on the grill
Thirty seconds per side directly on the grill grate while the steak rests. Corn tortillas need heat to become pliable; cold tortillas crack when you fold them. Two per taco, stacked, is the right call for structural reasons.
Grilled Steak Tacos with Pickled Red Onions and Queso Fresco
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Flavorful grilled steak tacos with pickled red onions and queso fresco. Perfect for a quick weeknight meal or a casual get-together.
Ingredients
- 1 medium sized red onion
- 1/4 c (60 ml) red wine vinegar
- 1 T honey
- 2 T EVOO
- salt and pepper
- 1 lbs (454 g) flank steak
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp Adobo seasoning
- generous salt and pepper
- 1/2 c (118 ml) fresh cilantro leaves
- 1/2 c (118 ml) Queso Fresco
- 1 lime cut into chunks
- 6-8 small corn tortillas
Instructions
- Pickled Red Onions
- Place all ingredients in a bowl. Stir and let sit at room temperature for at least 1 hour.
- Taco Assembly
- Heat grill to medium-high heat.
- Cook the steak for three to five minutes on each side, depending on your desired doneness. Once cooked, set aside.
- While the steak is resting, grill the corn tortillas for 30 seconds on each side.
- Slice the steak and arrange a few pieces on each warmed tortilla.
- Sprinkle with cilantro, queso fresco, pickled red onion, and a squeeze of lime.
Notes
- For a more tender steak, marinate the flank steak in the chili powder, garlic powder, adobo seasoning, salt, and pepper for at least 30 minutes before grilling.
- If you don’t have queso fresco, you can substitute crumbled cotija cheese or feta cheese.
- To prevent the tortillas from becoming soggy, warm them just before serving. You can also lightly brush them with oil before grilling for added flavor and crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 80
Frequently Asked Questions
Can I pickle the onions further in advance?
They’re good for up to a week in the fridge. The longer they sit, the more mellow and sweet they get. Make a double batch and keep them on hand for sandwiches and salads too.
What if I don’t have adobo seasoning?
Mix equal parts garlic powder, onion powder, oregano, and black pepper with a bit of cumin. It won’t be identical, but it covers the same savory, slightly smoky ground.
Should I use flour or corn tortillas?
Corn tortillas are traditional and hold up well with grilled steak. Warm them on the grill to make them pliable. Flour tortillas work if that’s your preference, but they’ll give the tacos a softer, less rustic quality.
