Experience the ultimate flavor sensation with this incredibly easy, yet flavor-packed Steak Tacos Recipe. Featuring tender, perfectly seasoned steak, a vibrant corn-and-herb topping, and our signature simple chili-lime sauce, these tacos are designed to impress and satisfy.

While these steak tacos are a complete and satisfying meal on their own, they pair wonderfully with light and refreshing sides. Consider serving them alongside a vibrant fruit salad or a crisp, quick cucumber salad for a perfectly balanced meal.

The Best Steak Tacos Recipe You’ll Ever Make

This phenomenal steak taco recipe is a culinary masterpiece, drawing inspiration from two of my most beloved creations: our hugely popular Chicken Tacos and my personal favorite, the succulent Flank Steak With Corn Salsa. By combining the best elements of both, we’ve crafted an exceptional taco experience that will undoubtedly become a staple in your meal rotation.

Seriously, these are, without a shadow of a doubt, the best steak tacos I have ever tasted! Each bite is an explosion of meticulously balanced flavors and textures. From the perfectly seasoned and incredibly tender steak to the vibrant crunch of the fresh corn topping, every component works in harmony. And it’s all brought together with a luscious, creamy chili-lime sauce that adds an irresistible zest. We simply cannot get enough of them, and I’m confident you’ll feel the same!

Why You’ll Love This Easy Steak Tacos Recipe

• Unforgettable Flavor: The steak is coated in a robust spice rub that caramelizes beautifully on the grill, locking in incredible savory flavors.
• Tender Perfection: We share tips for selecting the right cut of steak and cooking it to achieve maximum tenderness.
• Fresh & Vibrant Toppings: A homemade corn and avocado salsa adds a burst of freshness and a delightful textural contrast.
• Zesty Chili-Lime Sauce: This creamy, tangy sauce elevates every bite with a perfect kick of heat and bright citrus.
• Quick & Simple: Despite the gourmet taste, this recipe is surprisingly straightforward, making it perfect for weeknight dinners or entertaining guests.
• Customizable: Easily adjust the spice level or add your favorite toppings to make these tacos uniquely yours.

Key Ingredients for Flavorful Steak Tacos

Crafting the perfect steak taco begins with understanding each ingredient and how it contributes to the overall flavor profile. Here’s a closer look at what you’ll need and why each element is important:

• Flank, Flat Iron, or Skirt Steak: These cuts are ideal for tacos due to their rich beefy flavor and ability to become wonderfully tender when cooked quickly at high heat and sliced correctly. Always remember to slice against the grain for the most tender, melt-in-your-mouth bite, preventing chewiness.
• Aromatic Seasonings: A blend of garlic powder, ground coriander, cumin, paprika, and chili powder creates a deep, smoky, and complex flavor profile that perfectly complements the steak. Patting the seasoning firmly into the meat helps it adhere better and creates a beautiful crust during grilling.
• Light Brown Sugar: This might seem like an unconventional addition to a savory steak rub, but don’t skip it! Brown sugar plays a crucial role in enhancing the caramelization on the steak’s exterior, forming a delicious, slightly sweet crust that locks in juices and adds an extra layer of flavor.
• Salt & Pepper: Fundamental to any good seasoning, salt enhances all other flavors, while pepper adds a subtle kick. Salt the steak just before grilling to prevent it from drawing out moisture too soon, which can lead to a drier texture.
• Olive Oil: Used both for the steak rub and the corn. Just enough olive oil is needed to coat the meat, helping the seasonings stick and promoting even searing. Be mindful not to use too much, especially on the grill, as excessive oil can cause flare-ups.
• Corn Topping & Tacos: The corn topping is a refreshing counterpoint to the rich steak. Grilling the corn before cutting off the kernels adds a smoky, charred depth of flavor that can’t be replicated. For the avocado, use ripe but firm avocados to ensure the topping has a pleasant texture and doesn’t become mushy.
• Creamy Chili-Lime Sauce: This sauce is the secret weapon! It combines mayonnaise for creaminess, fresh lime juice and zest for brightness, and a blend of spices (cumin, paprika, chili powder, and sriracha) for a balanced chili-lime tang. Always taste and adjust spice levels to your preference – add more sriracha for extra heat or extra lime juice for a brighter, more zesty kick.
• Tortillas: The vessel for all this deliciousness! While warming them is essential, lightly charring tortillas over an open flame (or in a dry hot pan) adds an incredible smoky flavor and a slightly chewy, delightful texture that truly elevates the taco experience. Flour or corn tortillas work beautifully; I personally recommend Mission® extra-thin corn tortillas for their authentic texture.

Step-by-Step: How to Make the Best Steak Tacos

Follow these detailed steps to assemble your incredible steak tacos from scratch. Organization is key for a smooth cooking process!

1. Prepare Your Grill: Begin by preheating your grill to a high temperature, around 450°F (232°C). Once hot, thoroughly clean the grates with a grill brush. Then, using tongs, drench a paper towel in a high-smoke-point oil (like vegetable or canola oil) and carefully rub it over the hot grates to prevent sticking.
2. Grill the Corn: Shuck the fresh corn, removing all leaves and silk. Drizzle the cobs lightly with olive oil and sprinkle with a pinch of salt and pepper, rubbing it in to coat evenly. Place the seasoned corn directly on the hot grill over direct heat. Grill for approximately 10-12 minutes, rotating every 3-4 minutes, until the kernels are brightly colored and have developed a beautiful, slightly charred exterior. Once grilled, remove the corn from the heat and let it cool slightly before carefully cutting the kernels off the cob into a large mixing bowl. If using frozen corn, you can char it in a hot skillet on the stovetop.
3. Season and Grill the Steak: In a small bowl, prepare your irresistible steak rub by combining garlic powder, ground coriander, cumin, paprika, chili powder, salt, pepper, and light brown sugar. Pat your flank, flat iron, or skirt steak thoroughly dry with paper towels (this is crucial for a good sear). Drizzle one tablespoon of olive oil over one side of the steak, then generously sprinkle half of the spice rub over it, gently pressing it into the meat. Flip the steak, drizzle the remaining olive oil, and repeat with the rest of the spice rub. Place the seasoned steak directly on the preheated grill. Cook for 4-5 minutes per side for medium-rare (internal temperature 130-135°F) or until your desired doneness is reached. Use a meat thermometer for accuracy. For a 2-pound flank steak, 4 minutes per side usually yields a perfect medium-rare on my grill. Remove the steak from the grill, tent it loosely with aluminum foil, and let it rest for 5-10 minutes. This resting period is vital, allowing the juices to redistribute, resulting in a much more tender and flavorful steak. Finally, slice the steak very thinly against the grain (see Note 3 below for detailed slicing instructions).
4. Assemble the Corn Topping: While the steak rests, prepare your fresh corn topping. Halve a large avocado; chop one half into small, uniform pieces and thinly slice the other half for garnish. In the bowl with the grilled corn kernels, add the chopped avocado, thinly sliced green onions, finely chopped fresh cilantro, minced garlic, and finely diced jalapeño (adjust to your spice preference, or omit for a milder topping). Zest one large lime to get about 1 teaspoon of zest, then juice it to yield approximately 2 tablespoons of fresh lime juice. Add both the zest and juice to the corn mixture, along with a sprinkle of salt and pepper. Gently toss all ingredients together until well combined. Set aside.
5. Whisk the Chili-Lime Sauce: For the sauce, zest and juice two limes to get about ½ teaspoon of zest and 3 tablespoons of juice. In a small bowl, whisk together the mayonnaise, lime juice, lime zest, ground cumin, paprika, chili powder, and Sriracha until the mixture is completely smooth and thoroughly combined. Taste the sauce and adjust the seasoning as needed; you might want more salt, pepper, sriracha for extra heat, or lime juice for more tang.
6. Warm the Tortillas: Achieving perfectly warm and pliable tortillas is essential. Lightly spray both sides of your small tortillas with cooking spray. You can then “grill” them quickly over an open flame on your stovetop until they are slightly charred and warmed through (this adds amazing smoky flavor and texture!). Alternatively, stack them, wrap them in a damp paper towel, and warm them in the microwave for 30-60 seconds until pliable. Once warmed or charred, quickly fold each tortilla in half while still warm; this makes them much easier to fold and fill during assembly.
7. Assemble Your Steak Tacos: It’s time to build your masterpieces! Take a warm tortilla and fill it generously with a portion of the thinly sliced, tender steak. Spoon a liberal amount of the fresh corn-avocado topping over the steak. Drizzle a spoonful of the zesty chili-lime sauce over everything. For an extra touch, add a few thin slices of avocado. Optionally, enhance your tacos with additional lime juice, fresh cilantro sprigs, or a sprinkle of cotija or queso fresco cheese. Serve immediately and enjoy the incredible flavors of your homemade steak tacos!

Expert Tips for the Best Steak Tacos

• Cheese Matters: For an authentic touch, use a queso-cotija blend or crumbled queso fresco for topping. If you opt to omit cheese, ensure you add an extra pinch of salt to your steak or corn topping to enhance the overall flavor balance.
• Monitor Steak Cook Time Closely: Flank, flat iron, and skirt steaks cook very quickly, especially thinner cuts. Overcooking can lead to tough meat, so stay vigilant! Use an instant-read thermometer to hit your desired internal temperature, and remember to account for carryover cooking.
• Char Your Tortillas: This simple step makes a huge difference in flavor and texture. Lightly charring tortillas over an open gas flame or in a hot, dry skillet adds a beautiful smoky aroma and a pliable texture. Don’t skip it!
• Rest the Steak: Always allow your grilled steak to rest for 5-10 minutes after cooking. This crucial step allows the juices to redistribute throughout the meat, ensuring every slice is incredibly tender and moist.
• Slice Against the Grain: This tip is paramount for tender steak tacos. Identify the muscle fibers (the grain) in your steak and slice perpendicular to them in very thin strips. This shortens the fibers, making the meat much easier to chew and enjoy.
• Balance the Sauce: Don’t be afraid to adjust the chili-lime sauce to your taste. If you love heat, add more sriracha. For more brightness and tang, a squeeze of extra lime juice works wonders.

Serving Suggestions and Recipe Variations

These steak tacos are incredibly versatile. Here are some ideas to enhance your meal:

• Classic Sides: Serve with traditional sides like refried beans, Mexican rice, or a simple green salad with a lime vinaigrette.
• Creative Toppings: Beyond the corn salsa, consider adding pickled red onions, thinly sliced radishes, a sprinkle of fresh cotija cheese, or a dollop of sour cream or Mexican crema.
• Spice It Up: If you love heat, incorporate a finely diced serrano pepper into the corn topping, or add a dash of your favorite hot sauce to the chili-lime sauce.
• Make it a Bowl: For a low-carb option, serve the steak, corn topping, and sauce over a bed of crisp lettuce or cauliflower rice instead of tortillas.
• Add Veggies: Sautéed bell peppers and onions make a fantastic addition to the steak filling.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making these incredible steak tacos:

• What kind of steak is best for tacos? Flank steak, skirt steak, and flat iron steak are excellent choices. They are lean, flavorful, and become wonderfully tender when cooked quickly at high heat and sliced thinly against the grain.
• Can I make these steak tacos ahead of time? You can definitely prep components in advance! The steak rub can be mixed ahead, the corn can be grilled and cut, and the chili-lime sauce can be made 1-2 days prior and stored in the fridge. Cook the steak and assemble the tacos just before serving for the best flavor and texture.
• How spicy are these tacos? The recipe includes jalapeño in the corn topping and sriracha in the sauce. You can adjust the heat level by reducing or omitting the jalapeño, using less sriracha, or opting for a milder chili powder. Taste and adjust to your preference!
• What if I don’t have a grill? No problem! You can achieve excellent results by cooking the steak in a very hot cast iron skillet on the stovetop. For the corn, you can either char it in the same hot skillet or simply use fresh (or frozen, thawed) corn kernels without charring.
• How do I ensure my steak is tender? Two key steps: cook the steak to the correct internal temperature (avoid overcooking!), and always slice it thinly against the grain after letting it rest.

Pin
Print

★★★★★

5 from 14 votes

Steak Tacos Recipe

By
Chelsea Lords

This easy, flavor-packed Steak Tacos Recipe is loaded with juicy, seasoned steak and topped with a fresh corn and herb mix for the perfect crunch. Drizzle on a zesty chili-lime sauce, and this steak tacos recipe bursts with fresh flavor in every bite!

Prep Time:
30 minutes

Cook Time:
12 minutes

Total Time:
42 minutes

Servings:
4 servings (about 3 small tacos per person)

Video

Equipment

• Grill

Ingredients

• Vegetable oil or canola oil, for greasing grill

Steak

• 1-1/2 up to 2 pounds flank steak or flat iron or skirt steak
• 1 teaspoon garlic powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon ground chili powder
• 1 tablespoon light brown sugar firmly packed
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons pepper
• 2 tablespoons olive oil divided

Corn Topping and Tacos

• 2 large corn on the cob fresh is best if available; or use frozen, about 2 cups
• 1 large avocado divided
• 3 green onions thinly sliced
• 1/2 bunch cilantro finely chopped
• 1 tablespoon finely chopped jalapeño see note 1
• 1 teaspoon minced garlic 1 clove
• 1 large lime
• 12 small tortillas or street-sized tortillas, flour or corn; I prefer Mission® extra-thin corn tortillas
• Cooking spray
• Toppings as desired see note 2

Sauce

• 1/2 cup mayo full-fat, I love Best Foods/Hellman’s®
• 2 limes
• 1/6 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon Sriracha

Instructions 

• Grill Prep: Preheat grill to 450°F. Once heated, clean and liberally oil the grill. (I do this by drenching a paper towel in vegetable oil and, holding tongs, rubbing the paper towel over the grill.)
• Corn: Shuck corn and discard leaves and silk. Drizzle corn with olive oil and lightly sprinkle with salt and pepper. Rub oil and salt/pepper into all sides of the corn. Add corn to the grill over direct heat and grill about 10–12 minutes. Rotate every 3–4 minutes until brightly colored and lightly charred. Let grilled corn cool before cutting it off the cob and adding kernels to a large bowl.
• Steak: Prepare steak rub by mixing together garlic powder, ground coriander, cumin, paprika, chili powder, salt, pepper, and brown sugar. Remove steak from packaging and blot dry with a paper towel. Drizzle 1 tablespoon oil on the steak. Sprinkle half the rub on top and gently press in. Flip the steak over and drizzle remaining 1 tablespoon of oil on the bottom of the steak and sprinkle on remaining rub mixture. Gently press in.
• Place spiced-rubbed steak directly on grill and cook 4–5 minutes per side, or until the internal temperature is 130–135°F for medium rare or 145°F for medium. (I use a meat thermometer here. For a 2-pound flank steak, my grill takes exactly 4 minutes per side.) Remove steak from grill. Tent with foil and let rest for 5–10 minutes, then slice it very thinly against the grain (see note 3).
• Corn Topping: Cut the avocado in half. Chop one half into small pieces and thinly slice the other half. Toss grilled corn with chopped avocado, thinly sliced green onions, finely chopped cilantro, minced garlic, and finely diced jalapeño. Add 1 teaspoon lime zest, 2 tablespoons lime juice, a sprinkle of salt and pepper, and gently toss together. Set aside.
• Sauce: Zest and juice limes to get 1/2 teaspoon zest and 3 tablespoons juice. Whisk together with all sauce ingredients until smooth and combined. Add a pinch of salt and pepper to taste. Taste and adjust to personal preference (additional salt, pepper, sriracha, etc.).
• Tortillas: Spray both sides of the tortillas with cooking spray and “grill” tortillas on the stovetop over the open flame until slightly charred. Alternatively, warm (covered with a damp paper towel) in the microwave. After tortillas have been warmed or charred, quickly fold them in half so they will fold easily when assembled.
• Assemble: Fill up the tortillas with thinly sliced steak, a generous spoonful of the corn-avocado mixture, and a spoonful of the sauce. Add the thin slices of avocado. Optionally, add extra lime juice, cilantro, and/or cotija cheese to tacos if desired. Enjoy!

Recipe Notes

Note 1: If you aren’t a fan of spicy foods, I recommend McCormick® chili powder and paprika; neither are very hot. I’d also recommend leaving out the jalapeño from the corn topping.

Note 2: Optional toppings: Cotija or Queso Fresco Cheese, additional lime wedges/juice and cilantro.

Note 3: Steak grain: Find the fibers on the steak and determine how they are running along the steak. Once you find that grain, slice perpendicular. This will keep the meat juicy, tender, and easier to chew. If the meat strips are too long, cut them in half or chop for easier eating.

Storage: Keep steak, corn topping, and sauce in separate airtight containers in the fridge for up to 3–4 days. Freeze steak in a freezer-safe bag for up to 2–3 months. Thaw in the fridge overnight.

Nutrition

Serving: 1serving |
Calories: 703kcal |
Carbohydrates: 71g |
Protein: 12g |
Fat: 44g |
Saturated Fat: 8g |
Polyunsaturated Fat: 17g |
Monounsaturated Fat: 17g |
Trans Fat: 0.1g |
Cholesterol: 12mg |
Sodium: 889mg |
Potassium: 663mg |
Fiber: 9g |
Sugar: 13g |
Vitamin A: 483IU |
Vitamin C: 26mg |
Calcium: 170mg |
Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.