Authentic Mexican Steak Tacos

Make these Mexican Steak Tacos with our marinade recipe for flank steak tacos. This is a California style carne asada tacos recipe that makes authentic Mexican Tacos.

How to Make Authentic Mexican Tacos:

Scroll down for the printable recipe

• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 2 tsp sugar
• 2 tsp oregano
• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 3 lbs. of flank steak or thinly sliced steak
• 12 corn tortillas
• lettuce, sliced
• tomato, chopped
• guacamole or avocado slices
• 3 green onions, sliced
• 6 oz grated jack or cheddar cheese
• sour cream, optional
• salsa, optional

 Place the steak in a marinade container or a large plastic storage bag and pour in the marinade mixture. Then seal and place the bag inside a bowl to avoid leakage and chill in the fridge for at least 2-3 hours.

Place steak on cutting board then slice into thin strips against the grain.  When the meat is sliced against the grain it makes a more tender filling for these Mexican Steak Tacos.  

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Print Recipe

5 from 16 votes

Authentic Mexican Steak Tacos

Make these Mexican Steak Tacos with our marinade recipe for flank steak tacos. This California style carne asada tacos recipe makes authentic Mexican Tacos.

Prep Time10 mins

Cook Time15 mins

Resting time4 hrs

Total Time4 hrs 25 mins

Course: Main Course

Cuisine: Mexican

Keyword: Authentic Steak Tacos, Flank Steak Tacos, Mexican Steak Tacos, Steak tacos

Servings: 6

Calories: 600kcal

Author: Evelyn

Equipment

• comal

Ingredients

• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 2 tsp sugar
• 2 tsp oregano
• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 3 lbs. flank steak or thinly sliced steak
• 12 corn tortillas
• lettuce sliced
• tomato chopped
• avocado slices
• 3 green onions sliced
• 6 oz grated jack cheese or cheddar
• sour cream optional
• salsa optional
• Guacamole optional

Instructions

• Add the olive oil and the vinegar in a small bowl or in a glass 2 cup measuring cup.  Measure out and add sugar, oregano, chili powder, salt, and pepper. Mix well.
• Place the steak in a marinade container or a large plastic storage bag and pour in the marinade mixture. Place the bag inside a bowl to avoid leakage and place in the fridge for at least 2-3 hours.
• Remove the marinated steak from the fridge and let come to room temperature. (about 30 minutes).
• Heat your grill or grilling cast-iron skillet and grill steak until it’s med-rare or to your desired doneness.  Remove, cover, and let rest for 10 minutes then slice the steak into thin strips, slicing against the grain.
• Meanwhile, heat up your comal or cast-iron skillet and heat the tortillas so they are a little browned but not crisp.   Place in a tortilla keeper to stay warm. 
• Serve by filling the tortillas with the steak pieces, lettuce, tomato, green onion, avocado or guacamole or salsa. 

Nutrition

Calories: 600kcal | Carbohydrates: 26g | Protein: 52g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 136mg | Sodium: 549mg | Potassium: 918mg | Fiber: 4g | Sugar: 2g | Vitamin A: 327IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 5mg