Allow me to introduce you to the simplest yet most delicious steak tacos that I’ve been making on repeat for the last 2 months! I fill the lightly charred corn tortillas with thinly sliced, pan-seared chili-flavored flank steak and zesty mango salsa, and drizzle the tacos with spicy cilantro lime crema. This quick and easy dinner is on the table in just 30 minutes – perfect for busy weekdays or special gatherings.
The Easiest Steak Tacos
This summer’s been a whirlwind, with lots of traveling including sailing as a tourist in the Caribbean in the BVI and then spending another extra week as a first mate manning a small catamaran sailboat in the Caribbean in the BVI). Shockingly, shortly after these trips, I was suddenly diagnosed with severe anemia during a regular physical check (that was 1.5 years late) – I did have symptoms for over a year but attributed them to another health issue I was battling at the time. All of this is to say that currently, I am on a mission to add more tasty beef recipes to my weekly dinners to boost my iron levels (in addition to other measures I am taking to increase my hemoglobin and red blood cells). Enter these steak tacos, which I’ve been whipping up on repeat for the last two months! They’re the perfect blend of sweet, savory, and spicy: think juicy mango salsa paired with thinly sliced, chili-seasoned flank steak, and homemade cilantro and sriracha crema.
While I’ve been using flank steak, you can make these with hanger steak, skirt steak, or sirloin. Everything is cooked right on the stovetop. I give the corn tortillas a quick char on the burner, then stuff them with flavorful flank steak and mango salsa. And if you’re not a fan of corn tortillas, flour tortillas or gluten-free options like almond or cassava flour tortillas work just as well. These tacos are not only delicious but also a breeze to make—perfect for busy weeknights or impressing guests!
Best side dishes to serve with steak tacos?
Steak tacos are amazing on their own, but adding the right sides can turn the meal into a full-on fiesta! Here are some fun and tasty ideas for what to serve alongside your tacos:
- Mexican Street Corn (Elote) – grilled corn slathered in mayo, cheese, lime, and chili powder makes a powerful combo with steak tacos.
- Mexican Street Corn Dip is one of my most popular party dips and it can be a perfect appetizer served with homemade corn chips.
- Cilantro-lime black bean rice, light and zesty, this side helps balance the bold and heavier flavors of the tacos.
- Mexican Street Corn Pasta Salad is always a hit with the crowd!
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Avocado Corn Tomato Salad with Creamy Cilantro-Lime Dressing pairs well with just about any summer dinner, especially where the steak is involved.
- Black Beans or Refried Beans: Creamy, savory beans are a classic and hearty option to complement tacos, adding extra protein to the meal.
- Guacamole & Chips: You can never go wrong with fresh guacamole! Pair it with tortilla chips for a crunchy side or even spoon it onto the tacos.
- Pico de Gallo: Fresh and zesty, this mix of tomatoes, onions, cilantro, and lime brightens up any taco plate.
- Margaritas or Horchata: And of course, don’t forget a refreshing drink! Margaritas or a creamy horchata can be just what your taco feast was missing!
The best tortillas for steak tacos
- Corn tortillas. Either yellow or white corn tortillas will work. I used yellow corn tortillas (my favorite) in this recipe. I toasted them until nicely browned in some spots on the stovetop. I love that regular corn tortillas are gluten-free.
- Flour tortillas. You can also use flour tortillas which are not gluten-free.
- Grain-free tortillas. Use gluten-free almond flour tortillas, cassava flour tortillas, or chickpea tortillas. Siete Foods is a brand I love to use for grain-free, gluten-free tortillas.
Storage and reheating tips
- To Store your leftover steak tacos, it’s best to keep the cooked steak, mango salsa, and spicy cilantro crema in separate airtight containers in the fridge for up to 3 days.
- To Reheat: Warm the leftover steak in a lightly oiled skillet over medium heat, just until heated through. Or simply reheat the leftover steak in the microwave oven for about 1 minute or longer. Avoid reheating the mango salsa or crema—serve those cold.
- To Freeze: You can freeze the steak in an airtight freezer-safe container for up to 2 months. When you’re ready to use it, thaw it in the fridge overnight before reheating.
More delicious 30-minute weeknight meals
- Mexican Street Corn Black Bean Chicken Bake
- Creamy Mexican Chicken Pasta
- Mexican Ground Beef
- Shrimp Fajita Bowls
- Salmon Tacos with Mango Peach Salsa
- Cilantro-Lime Chicken Tacos with Peach Salsa
Steak Tacos with Mango Salsa and Spicy Cilantro-Lime Crema
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Ingredients
Steak
- 1 lb flank steak
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground, to taste
- 3 tablespoons olive oil divided
Mango Salsa
- 2 medium ripe mangoes peeled, pitted, and diced
- 4 green onions finely chopped
- ½ bunch chopped fresh cilantro
- 1 tablespoon freshly squeezed lime juice or more, to taste
Spicy Cilantro Lime Crema
- ¼ cup Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon honey softened
- 1 tablespoon Sriracha sauce
- 1 medium lime freshly squeezed
- ½ bunch fresh cilantro finely chopped
Other taco ingredients
- 8 tortillas yellow or white corn tortillas or flour tortillas
- ¼ cup fresh cilantro chopped
- 3 green onions finely chopped
Instructions
Prepare the steak
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Season the flank steak on both sides with chili powder, salt, and freshly ground black pepper, using 1 tablespoon of olive oil to rub the spices in. Add more seasoning to taste. Set aside (in a large skillet you’ll use to cook it in) while you proceed with the rest of the recipe.
How to make Mango Salsa
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Note about mangos. Wash them thoroughly to get rid of any debris. Use ripe mangos. Always peel the mangos. Pit the mangos and dice them into cubes.
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In a medium mixing bowl, combine diced mangos, finely chopped green onions, chopped fresh cilantro, and freshly squeezed lime juice. Toss to combine. Set aside.
Make spicy cilantro lime crema
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In a medium bowl, whisk together the ingredients for the taco sauce (crema): Greek yogurt, mayo, softened honey, Sriracha sauce, freshly squeezed lime juice, and chopped fresh cilantro. Set aside.
How to sear flank steak
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Heat an empty, large cast-iron skillet (at least 12 inches in diameter) over medium heat for 3 minutes. This allows the cast-iron skillet to heat through. Add 1 tablespoon of olive oil. Add the whole flank steak and cook on one side on medium heat for a total of 5 minutes. Move the steak slightly around the pan in the first minute so that it doesn’t stick to the bottom.
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Flip the flank steak over to the other side, reduce heat to low-medium, and cook for about 5 minutes or more until the steak is cooked to your liking. (the steak should be generously seasoned with salt and pepper and chili powder on both sides). As a guidance, the meat thermometer should register 130°F for medium-rare, and 145°F for medium in the thickest part of the steak (FDA-recommended safe internal cooking temperature for steak is 145°F).
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Remove the steak from the skillet and put it on a plate. Slice the steak against the grain into thin strips about 1-inch wide.
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To the same, now empty, cast-iron skillet, add 1 more tablespoon of olive oil. Add cooked and sliced flank steak, and reheat it, coating it thoroughly with the olive oil sauce (and all the juices and spices in the pan) on medium heat for a minute or two. If your steak looks too undercooked to your taste, you can cook it more thoroughly in this step. Season with salt and pepper, if needed. Remove from heat.
Assembly
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Toast the corn tortillas over an open gas stovetop flame on medium or low heat – (depending on your stovetop). Use tongs and flip the corn tortillas often until lightly charred and blackened around the edges. Note: Watch your tortillas carefully at all times and adjust the flame if they get too burned. Flip the tortillas quickly with tongs as they start to get blackened around the edges.
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Assemble the tacos by stuffing the thinly sliced pan-seared flank steak (plus the juices from the pan) and mango salsa into the warmed, lightly charred tortillas. Top the tacos with drops of the spicy cilantro-lime crema, chopped fresh cilantro, and finely chopped green onions (green parts only).
Nutrition
