Steak Tacos are the quick, easy, and full-of-flavor dinner idea you need right now! The steak is simply seasoned with a chili powder spice rub and quickly cooked to your liking. An out-of-this-world sour cream sauce comes together in just a few minutes, and all that is left is to do is build a taco and pile it high with your favorite things!
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Steak Tacos are life. At least at my house. They're quick, easy, and so flavor-packed that there is zero reason why you can't love them. Tender cuts of perfectly seasoned steak and a simple sour cream sauce along with pickled onions are piled on a tortilla. I mean, what's not to love about that?!
This recipe comes together in under 30 minutes. Easy. It's a family favorite that is perfect for those busy weeknights. It's also a fantastic option to serve to friends at your next get together. It's a great taco Tuesday recipe that you'll find yourself coming back to again and again. You cannot go wrong with this one!
You can make the ingredients ahead of time, use the leftovers for burritos and salads, and the steak freezes beautifully if you need. The sheer simplicity and phenomenal flavors just cannot be beat!
Cuts of Steaks: Use What You Love
Use whatever steak you love. There is no right or wrong answer. I am a ribeye fan so that is what I used. Ribeyes have a lot of marbling, and are super tender. They are also more expensive.
A sirloin or strip would be a great option and more affordable. They both have adequate marbling, but will not be quite as tender as a ribeye. However, if you slice either one very thin and against the grain, it'll be a fantastic option!
Flank Steak or Skirt Steak are extremely popular for tacos, but can be very tough. If you go this route, cook these on high heat to sear and let them rest for plenty of time. Cut against the grain and in very thin strips to ensure you get the most tender bite out of them.
Frequently Asked Questions
Can I make this recipe gluten and/or dairy-free?
To make this recipe gluten-free, simply use a GF certified flour or corn tortilla instead of regular flour tortillas.
For dairy-free, leave out the cotija cheese or sub with your favorite crumbly DF cheese. Substitute the sour cream for your favorite DF sour cream as well.
Variations and Substitutions
- Substitute chicken for the steak in this recipe. Just make sure you cook it until 165° internal.
- This is also a great recipe for shrimp. Toss the shrimp in the spice rub and either quickly sauté or grill.
- Like a pork tenderloin? Cover it with the spice rub and roast it in the oven until it reaches an internal temp of 145°. Slice and use it for a perfect protein swap for these tacos!
- Use corn tortillas instead of flour if that's your preference. I'm forever Team Flour.
- This steak taco recipe is also easily turned into a steak burrito. Grab a larger tortilla, stuff and roll!
- I love turning this recipe into a salad. Starting with a bed of lettuce, pile on the steak, pickled onions, avocado, cilantro, and sliced jalapeños. Top with a dollop of the sour cream sauce and cotija cheese and toss! It's a favorite for a quick and easy lunch around here.
Tips and Tricks
- Remove the steak from the fridge at least 30 minutes before cooking. This will help to ensure more even cooking.
- Cook on a very high heat to create a nice crust and to seal in the juices.
- Rest the steak at least 10 minutes after cooking to let the juices reabsorb.
- Cut the steak against the grain. If the fibers of the meat are going one way, cut the other way. This will help to create the most tender pieces.
- Make the sour cream sauce ahead of time so the flavors can get together and get nicey-nice.
- Top with your favorite crunchy taco toppings - sliced radish, jalapeño are fantastic. Pico de gallo is a classic. Dollop on your favorite salsa.
Steak Tacos Recipe
Equipment
Ingredients
The Steak
- 1 tablespoon chili powder
- 2 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- 1½ - 2 lbs ribeye steak
- 1 - 2 tablespoon avocado oil
Sour Cream Sauce
- ½ cup mayonnaise
- ½ cup sour cream
- 2 teaspoon granulated garlic
- 2 teaspoon granulated onion
- 1 teaspoon cumin
- 1 teaspoon coriander
- juice and zest of 1 lime
- kosher salt and fresh ground pepper, to taste
Assembly
- flour tortillas
- avocado, sliced
- pickled onions
- jalapeños, sliced
- cotija cheese
- fresh cilantro leaves
Instructions
The Steak
- Whisk together the chili powder, kosher salt, smoked paprika, granulated garlic and onion, cumin, ground coriander, and dried oregano. Season the steaks on both sides with the mix.
- Add the avocado oil to a cast iron skillet and slowly let it heat up. The skillet needs to be VERY HOT in order to achieve a nice sear and crust on the steaks.
- Carefully, place the steaks into the hot cast iron and cook them according to your preference. If needed, a meat thermometer will take the guess work out of the internal temperature of the meat.
- When you have achieved your desired level of doneness, remove the steaks and let them rest for at least 10 minutes. Slice and set aside
The Sour Cream Sauce
- Mix the mayo and sour cream together along with the juice and zest of a lime. Whisk in the granulated garlic and onion, coriander, and cumin into the mix. Add kosher salt and pepper to taste.
Assembly
- To assemble, grab a tortilla. Start with a healthy slather of the sour cream sauce followed by a few slices of the steak. Top with pickled onions, sliced jalapeño, fresh cilantro, and a little cotija cheese.
- Enjoy!
Nutrition
Storage and Reheating Instructions
Store leftover steak tacos ingredients separately, in an airtight container, in the refrigerator for up to 3 days.
Reheat steak slowly. Whatever you do, just don't heat on super high all the way through or it's not going to be good.
If using the microwave, transfer steak to a microwave safe plate and cover with a damp paper towel. Microwave at 15-20 seconds intervals until warmed through.
If using a skillet: Heat a tablespoon of butter in a skillet over medium heat. Once hot, add steak and cook for a few minutes and stir until warmed through. Don't overcook.
Thank you!
If you guys make this Steak Tacos, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments! And, as always, be kind. I'm only human.
I am so incredibly happy that you are here! I hope you try my Steak Tacos recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram or Facebook!
Happy Cooking!
-Rufus
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Brecht says
Loved it!
Jo Riddel says
Simple and delicious!
Rufus says
Thanks so much! Have a wonderful day!
Jodie Riddel says
Simply delicious!
Rufus says
Thank you so very much!