These classic Mexican beef tacos keep the focus on well-seasoned grilled beef, warm corn tortillas, and fresh toppings. They are quick enough for a weeknight and lively enough for a gathering.
Marinate the steak briefly with lime, garlic, cumin, and chili, sear it over high heat, then slice it thinly across the grain for tender, flavorful bites.
Rest the steak before slicing and cut across the grain. This short pause keeps the juices inside while the cross-grain cuts make each bite tender.
Serving Suggestions
Set out diced onion, cilantro, salsa, guacamole, crumbled queso fresco, and lime wedges. Serve with black beans, rice, or a crisp cabbage slaw.
Recipe Notes
Flank steak can be replaced with skirt steak or boneless chicken thighs. For a faster version, use a hot cast-iron skillet and cook in batches.
Classic Mexican Beef Tacos
Equipment
- Shallow dish
- Grill or cast-iron skillet
- Tongs
- Cutting board
- Sharp knife
Ingredients
Beef
- 1 1/2 lb flank steak
- 2 tbsp fresh lime juice
- 2 tbsp avocado or neutral oil
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp kosher salt
Tacos
- 12 pieces small corn tortillas warmed
- 1/2 cup diced white onion
- 1/2 cup chopped cilantro
- 1 cup salsa
- 2 large limes cut into wedges
Instructions
Marinate the Beef:
- Whisk the lime juice, oil, garlic, cumin, chili powder, and salt in a shallow dish. Add the steak and turn to coat. Rest for 30 minutes at room temperature or up to 4 hours refrigerated.
Grill and Slice:
- Heat a grill or cast-iron skillet until very hot. Cook the steak for 4 to 6 minutes per side, depending on thickness, until browned and cooked to your preferred doneness.
- Rest the steak for 5 minutes, then slice thinly across the grain.
Assemble:
- Warm the tortillas. Fill with sliced beef and finish with onion, cilantro, salsa, and lime wedges.
Notes
- Do not skip the resting time before slicing.
- Warm tortillas in a dry skillet or wrapped in a towel.
- Slice across the grain for the most tender tacos.