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
These tacos are simple, delicious, and keto-friendly when lettuce is used in place of tortillas.
- 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
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