Ideal for a summer barbecue or a busy game day, these tacos are easy to prep ahead of time. Grill in no time, and set them out for your eaters to devour.
By Kara and Marni Powers
For these tacos, I quickly pickle some red onions to place atop. Admittedly not a huge fan of raw red onion, the pickling brings out the sweetness and mellows the pungent bite. I pair the onions with cilantro, queso fresco, sliced steak, and a squeeze of lime.
Grilled Steak Tacos with Pickled Red Onions and Queso Fresco
Description
Ideal for a summer barbecue or a busy game day, these tacos are easy to prep ahead of time. Grill in no time, and set them out for your eaters to devour.
Ingredients
Scale
Pickled Red Onions
- 1 medium sized red onion, thinly sliced
- 1/4 c red wine vinegar
- 1 T honey
- 2 T EVOO
- salt and pepper throughout
Taco Assembly
- 1 lb flank steak
- simple rub- blended 1 t chili powder, 1 t garlic powder 1 t Adobo seasoning
- generous salt and pepper
- 1/2 c fresh cilantro leaves
- 1/2 c Queso Fresco
- 1 lime cut into chunks
- 6–8 small corn tortillasTaco Assembly
- 1 lb flank steak
- simple rub- blended 1 t chili powder, 1 t garlic powder 1 t Adobo seasoning
- generous salt and pepper
- 1/2 c fresh cilantro leaves
- 1/2 c 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, about three-five minutes on each side, depending upon your desired doneness. Once cooked, set aside. While the steak is resting, grill the corn tortillas for thirty 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 an added squeeze of lime. Take a bite and enjoy!
- Category: Main
