Steak tacos, but perhaps in a way you haven’t had them before. This is a quick, veto-friendly meal (when using lettuce as opposed to tortillas) that will be perfect for dinner with family or friends.
If you don’t have a grill, try using a grill pan on your stove top instead. You’ll be surprised at how much dimension is added as opposed to a regular frying pan (which you could also use, if that’s what you have).
Grilled Steak Tacos
Servings: people
These tacos are simple, delicious, and keto-friendly when lettuce is used in place of tortillas.
Ingredients:
- 2 lbs flat iron steak
- 1/4 cup avocado oil
- 1 Tbsp orange zest
- 3 oranges juiced
- 1 Tbsp fresh garlic minced
- 2 tsp onion powder
- 1 Tbsp garlic powder
- 1 Tbsp smoked paprika
- 2 tsp cumin
- 2 avocados
- 3 limes juiced
- Mexican crema or sour cream thinned with a small amount of milk
- 3 cups purple cabbage shredded
- 1 yellow bell pepper thinly sliced
- 4 green onions thinly sliced
- 1/4 cup cilantro finely chopped
- 2 Tbsp olive oil
- salt to taste
- pepper to taste
- cotija cheese crumbled
- 2 serrano chilis sliced
- salsa optional
- lettuce leaves washed
- corn tortillas
Directions:
- In a medium mixing bowl, combine the avocado oil, orange zest, juice from the 3 oranges, minced fresh garlic, onion powder, garlic powder, smoked paprika, cumin, 1 Tbsp of salt, and 1 tsp of black pepper. Mix and add the steak to marinate for 30 minutes to 12 hours.
- 15 minutes before cooking, preheat the grill to medium high. In a small bowl, combine the sliced serrano chilis with 2 tsp lime juice and 1 pinch salt. Mix and set aside.
- Make the guacamole by peeling the avocado, discarding the skin and pit, and mashing it. Add 1-2 Tbsp lime juice, 1 tsp garlic powder, a pinch of salt and a few grinds of black pepper. Stir to combine, cover and refrigerate.
- Make the slaw by combining the sliced cabbage, bell pepper, green onion, and chopped cilantro. Toss together with 2 Tbsp lime juice, 2 Tbsp extra virgin olive oil, 2 pinches of salt and a few grinds of black pepper.
- Grill the steaks for 6 minutes. 4 minutes on the first side, rotating 90 degrees 2 minutes into the cook, another 2 minutes, flip, then another 2 minutes. Test the temperature and it should be around 130-140. Remove and allow to cool.
- If using corn tortillas, warm them in a pan first. If using lettuce, wash the leaves and pat dry.
- Assemble the tacos by first adding a layer of guacamole (onto the lettuce or tortilla), then steak, slaw, crema, Serrano chilis (if desired - they're spicy), salsa (if desired), and crumbled cotija cheese.
Equipment I use
| Knife | Cutting Board | Tongs |
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Made these tacos over the weekend and they turned out better than I imagined! I didn’t try the slaw this time (mostly because I forgot to buy cabbage). Even with different toppings, the flavor was excellent. The marinade was quick and easy for the churrasco steak recommended by my butcher. This will definitely go into my recipe box as a keeper.
We tried this recipe last night and the whole family enjoyed it. We chose to serve it with flour tortillas and it was great. Next time, I would tweak the slaw a bit by adding a sweet element like mango or pineapple. Also, the prep time took awhile – this is not a quick weeknight meal – but it was delicious and we have plenty of leftovers today to munch on! Thanks for sharing!
Looks delicious! I just LOVE these recipes and videos. Do you guys eat a keto diet?
Mostly, yes.
I wanted to pass along that I really enjoy when these go up on Sundays on CLJ TV. They are nice to watch and the recipes are approachable. As someone who likes cooking, it’s also just fun to see how another person cooks in their home.
Top of article says veto, not keto, FYI. I thought it was a new diet but then I figured it was likely a typo
oops!