Spicy Steak Soft Tacos

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Whether you're in the mood for a quick weeknight meal or a lively weekend gathering, these tacos are sure to satisfy your cravings.

Prep Time10

Cook Time15

Freeze Time20

Total Time45

Course: Main Course

Cuisine: Mexican

Keyword: Beef, Easy, Tacos

Servings: -6 people

Author: Nicole

1 flank steak (about 1 ½ pounds) sliced lengthwise into ¼-inch thick pieces
1 tablespoon Mexican chili powder
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon Mexican oregano
¾ teaspoon Kosher salt
4 cloves medium cloves garlic mince
4 scallions trimmed, halved lengthwise and green, and white parts cut into 1-inch lengths
1-2 jalapeños seeded and minced
4 teaspoons vegetable oil divided
½ cup (8 ounces) canned tomato sauce
½ cup (8 ounces) water
1 ½ teaspoons light brown sugar
1 tablespoon freshly squeezed lime juice
12-16 (6-inch) white corn tortillas

To firm the meat, place it in the freezer for 20 minutes before slicing. While the meat is in the freezer, add the chili powder, cumin, coriander, oregano, salt, garlic, scallions, and jalapeños into a large bowl. Remove from the freezer and cut the steak in half lengthwise. Working with one half of the steak at a time, cut the meat against the grain into ¼-inch thick slices. Add the sliced to the bowl and toss to coat. Cover with plastic wrap and refrigerate for up to 20 minutes.
Heat teaspoons of oil in a 12-inch non-stick skillet over high heat until just smoking. Add half of the steak mixture and cook, turning slices once until browned, about 1 minute per side. Transfer the meat to a clean bowl. Repeat with the remaining oil and meat mixture.
Off heat, add the tomato sauce, water, brown sugar, and lime juice, scraping up any browned bits with a wooden spoon. Meanwhile, using a slotted spoon, transfer the browned meat mixture to a cutting board, reserving accumulated juices in the bowl. Chop the steak into rough 1-inch pieces.
Add the reserved meat juices to the skillet and cook, stirring, until reduced by half to form a glaze, about 6-8 minutes over medium heat. Return the steak to the skillet and cook until the meat is glazed and just cooked through.
Divide the steak among the warmed tortillas or serve family style.
I like to serve these tacos with chopped fresh cilantro, diced white onion, crumbled Queso Fresco, and lime wedges. Enjoy!

Nutritional facts do not include optional toppings.

Leftover steak can be stored in an airtight container and refrigerated for up to 3 days.

Leftovers can also be enjoyed in salads and taco bowls with rice, beans, avocado, lettuce, and cheese with your favorite salsa.