Description
Flavorful grilled steak tacos with pickled red onions and queso fresco. Perfect for a quick weeknight meal or a casual get-together.
Ingredients
Units
Scale
- 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