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Grilled Steak Tacos With Lime Crema - Bright, Juicy, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Steak: 1.5 pounds skirt steak or flank steak
  • Marinade: 2 tablespoons olive oil, 2 tablespoons lime juice, 2 cloves garlic (minced), 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
  • Lime Crema: 1/2 cup sour cream (or Greek yogurt), 2 tablespoons mayonnaise (optional, for extra silkiness), zest and juice of 1 lime, 1 small garlic clove (grated), pinch of salt
  • Toppings: 1 cup shredded green or purple cabbage, 1/2 small red onion (thinly sliced), fresh cilantro (chopped), 1 jalapeño (thinly sliced, optional), 1 avocado (sliced or diced), lime wedges
  • Tortillas: 12 small corn or flour tortillas
  • Optional Extras: Cotija cheese, pico de gallo, pickled red onions, hot sauce

Method
 

  1. Prep the steak. Pat the steak dry with paper towels so the marinade can cling. Trim any large pieces of silver skin. If using flank steak, consider scoring lightly on the surface in a crosshatch pattern to help it absorb flavor.
  2. Make the marinade. In a bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Taste and adjust salt if needed—you want it to be well seasoned.
  3. Marinate briefly. Add steak to a resealable bag or shallow dish and pour in the marinade. Turn to coat evenly. Marinate for 30 minutes at room temperature or up to 2 hours in the fridge. Longer is not better for these cuts; too much acid can make the texture mushy.
  4. Mix the lime crema. Stir together sour cream (and mayo if using), lime zest, lime juice, grated garlic, and a pinch of salt. It should be spoonable, not runny. If it’s too thick, add a splash of water. Chill until serving.
  5. Prep the toppings. Shred cabbage, slice onion and jalapeño, chop cilantro, and slice avocado. Keep everything in small bowls so assembly is easy.
  6. Heat the grill or pan. Preheat a gas or charcoal grill to medium-high heat. If cooking indoors, heat a cast-iron skillet or grill pan over medium-high until very hot. Lightly oil the grates or pan.
  7. Grill the steak. Remove steak from the marinade, letting excess drip off. Grill for 3–4 minutes per side for skirt steak or 4–5 minutes per side for flank, depending on thickness, aiming for medium-rare (about 130–135°F at the thickest spot). You want a nice sear with a little char.
  8. Rest and slice. Transfer steak to a cutting board, tent loosely with foil, and rest for 5–10 minutes. Slice thinly against the grain so each piece is tender. If slices are wide, cut them into bite-size strips.
  9. Warm the tortillas. Toast tortillas over the grill or directly over a gas flame for 10–15 seconds per side until soft and lightly charred. Keep them wrapped in a clean towel to stay warm.
  10. Assemble. Add a few strips of steak to each tortilla. Top with cabbage, red onion, cilantro, and avocado. Spoon over the lime crema and finish with a squeeze of fresh lime. Add jalapeño, Cotija, or hot sauce if you like heat and extra tang.