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• My Steak Tacos Recipe Is A Zesty, Easy Taco Tuesday Hit
• Ingredients & Substitutions
• How To Make Steak Tacos
• My Tips For Cooking & Assembling
• Steak Tacos Recipe card
• Serve Them With
• Recipe Reviews

My Steak Tacos Recipe Is A Zesty, Easy Taco Tuesday Hit

These steak tacos started as a weeknight dinner experiment, but quickly turned into a family favorite. I’ve made lots of taco recipes (including my barbacoa tacos , which are great for slow days), but I wanted something faster — and what better way than to put my favorite steak methods to good use. After a few rounds of testing, this steak tacos recipe earned a spot in our regular taco night rotation. Here’s why:

• Zesty, garlicky, tender steak – My steak taco marinade is bright from lime juice, bold from garlic and chili powder, and fresh from lots of chopped cilantro. This combo leaves the beef melt-in-your-mouth tender! It’s a riff on my carne asada , but without the cumin and jalapeño, so it has more of a clean, zesty kick.
• Simple ingredients – Many steak taco recipes call for a long list of spices and fillings, but I kept this one simple on purpose. Just the key staples for maximum flavor.
• Perfect for Taco Tuesday – These are fast, flavorful, and family friendly. Even my kids usually ask for seconds.

If you need an easy, family-friendly win for dinner, grab your skillet and make these with me!

Ingredients & Substitutions

Here I explain the best ingredients for my skirt steak tacos recipe, what each one does, and substitution options. For measurements, see the recipe card .

Steak Taco Marinade:

• Steak – I think the best steak for tacos is outside skirt steak , which you might have seen me go on (and on) about in my skirt steak recipe . It has the kind of tenderness that taco dreams are made of! You can also use hanger steak (which I love even more but can rarely find), sirloin steak , or flank steak .
• Olive Oil – I use it in the marinade and for searing. Avocado oil works great, too.
• Lime Juice – For flavor but more importantly, to tenderize the steak. You can swap in lemon juice or just about any vinegar for a similar effect.
• Flavor Boosters – I tested several seasoning combos, and was pleasantly surprised that a short list of minced garlic, fresh cilantro, chili powder , sea salt, and black pepper gave me just as much flavor as a much longer list. You can easily use taco seasoning in place of the spices, and if you’re not a cilantro fan, try parsley or just leave it out.

The Fixings:

• Tortillas – I use corn tortillas because they’re gluten-free, but feel free to use any kind you love. My almond flour tortillas are great here, too! I’ve even enjoyed these steak tacos wrapped in lettuce leaves.
• Fresh Fixings – Roma tomatoes, red onions, and avocado for a bright, colorful combo. Sometimes I add shredded lettuce for extra crispness, or taco slaw when I’m craving creamy.
• Cotija Cheese – I used a pretty small amount because Cotija has a strong flavor. I recommend using more if you swap it for something milder, like shredded Mexican cheese or cheddar.
• Cilantro – Or sometimes I do green onions instead.

How To Make Steak Tacos

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Marinate the steak. Pat the steak dry and place it in a zip lock bag. Add the marinade, seal, and massage it in. Marinate in the fridge for a few hours or overnight.
2. Cook until tender. Add the steak to a large cast iron skillet and cook to your desired doneness. For the best sear, try not to move it around too much except to flip.
3. Cool and slice. Transfer the steak to a plate, cover loosely with foil, and let it rest for a few minutes. Then, slice thinly against the grain. (I usually prep my taco fixings while I wait.)
4. Build your steak tacos. Layer the steak into warm tortillas. Stuff them with tomatoes, red onions, avocado, Cotija cheese, and fresh cilantro. I save extra lime wedges for serving!

My Tips For Cooking & Assembling

• Skirt steak is usually pretty long, so I cut it in half to fit my skillet. Sometimes it comes that way, but not always.
• I like to marinate the steak overnight. Three hours is the minimum, but overnight makes it more tender. Just don’t go past 24 hours or it starts getting mushy.
• American chili powder is actually a blend of spices, rather than just chilies. This one I use has organic chili powder, oregano, coriander, garlic, allspice, and cloves. I love it as a shortcut in this steak taco recipe without needing to mix a bunch of individual spices.
• For the best sear, use a cast iron skillet and get it super hot. A drop of water should sizzle right away before the steak goes in.
• Want to grill your steak instead? You can use the instructions from my grilled sirloin steak , it’ll just be a little faster with skirt steak.
• Don’t rely on time alone to cook steak tacos. I use an instant-read thermometer (not a probe, since we’re flipping often). See my skirt steak post for the time and temperature chart! I recommend 135 degrees F for medium-rare.
• “Finely diced” is subjective, but I find smaller pieces stay inside the tacos better when eating them . The tomatoes and onions should not be big chunks but should not be minced like garlic either.
• Slice the steak as thinly as you can. Not only does this make it more tender when sliced against the grain, I also love the texture inside the steak tacos so much more when it’s thin.
• Warm your tortillas. I usually pop them in the air fryer for 1-2 minutes, but the oven or microwave works too. Either way, wrap them to keep them soft (use foil for the oven, a damp paper towel for microwave). Heating them makes them more pliable and less likely to break with all the fillings these steak tacos have.
• Taco holders make assembling and serving so much easier. These are the kind I have and they’re great. That being said, for these pictures I simply propped the tacos against each other and this works just fine!
• Feel free to add a sauce. I didn’t because I found that the tomatoes and tender steak made these steak tacos juicy enough. But if you want something extra, try a drizzle of queso , a dollop of sour cream, or swap the tomatoes for fresh salsa .

Ingredients

Tap underlined ingredients to see the ones I use.

Steak:

• 1 lb Skirt steak ▢
• 1/3 cup Olive oil (plus 1 tablespoon for searing) ▢
• 3 tbsp Lime juice ▢
• 4 cloves Garlic (minced) ▢
• 1/2 cup Fresh cilantro (chopped finely) ▢
• 1 tbsp Chili powder ▢
• 1 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢

Tacos:

• 12 medium Corn tortillas (or your favorite kind, preferably warmed) ▢
• 3/4 cup Roma tomatoes (finely diced) ▢
• 1/4 cup Red onions (finely diced) ▢
• 1 medium Avocado (diced) ▢
• 1/3 cup Cotija cheese ▢
• 1/2 cup Fresh cilantro ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pat the steak dry with paper towels and place it into a large zip lock bag.
2. In a small bowl, whisk together the olive oil, lime juice, garlic, cilantro, chili powder, salt, and pepper. Pour the marinade over the steak, seal the bag, and massage the marinade into the meat.
3. Marinate the beef in the refrigerator for at least 3 hours, but no more than 24 hours. (The meat can get mushy after that.)
4. Remove the steak from the marinade and discard the marinade. Pat the surface dry.
5. Preheat a large cast iron skillet over medium-high heat. Once it’s very hot (a drop of water added to it should sizzle away), add a tablespoon of olive oil.
6. Add the skirt steak to the pan and sear for 2-3 minutes per side for rare, 3-4 minutes per side for medium rare, 3.5-4.5 minutes per side for medium, 4-5 minutes per side for medium well, or 4.5-6 minutes per side for well done. For a nice sear, due to the short cook time, do not move the steak around except to flip. The time will vary depending on your steak thickness and pan, so use a meat thermometer to be sure – 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
7. Transfer the steak to a cutting board or plate. Tent with foil and rest for 5 minutes , then slice against the grain.
8. To assemble the steak tacos, layer slices of beef into your tortillas, then top with tomatoes, red onions, avocado, a light sprinkle of Cotija cheese, and some fresh cilantro leaves.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 2 steak tacos

• Tips: Check out my recipe tips above to help you get the most tender steak with the best sear, how I build my tacos, and a few of my favorite variations.
• Storage: Keep the steak, toppings, and tortillas in separate containers in the fridge for a few days. I like turning the steak into a quick taco salad the next day.
• Meal prep: You can marinate the steak ahead of time and chop the toppings in advance to make taco night super easy.
• Reheat: Warm the steak gently in a skillet, just until warm.
• Note on nutrition info: I used half of the steak taco marinade in the calculation, because about half is discarded.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Steak Tacos

Serve Them With

Honestly, these steak tacos usually make a meal for my family all on their own. Oleg and I add a skinny margarita or pina colada for weekends!

When I have more time, I start us off with a big bowl of baked tortilla chips with guacamole , avocado salsa , or taco dip . And if you want a side, I recommend cilantro lime cauliflower rice , elote corn , or avocado corn salad .

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Steak Tacos

My steak tacos recipe makes juicy, flavorful skirt steak with fresh toppings, all in 20 minutes. It’s easy, fun, and perfect for taco night!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/steak-tacos/

Ingredients

Steak:

• 1 lb Skirt steak
• 1/3 cup Olive oil (plus 1 tablespoon for searing)
• 3 tbsp Lime juice
• 4 cloves Garlic (minced)
• 1/2 cup Fresh cilantro (chopped finely)
• 1 tbsp Chili powder
• 1 tsp Sea salt
• 1/2 tsp Black pepper

Tacos:

• 12 medium Corn tortillas (or your favorite kind, preferably warmed)
• 3/4 cup Roma tomatoes (finely diced)
• 1/4 cup Red onions (finely diced)
• 1 medium Avocado (diced)
• 1/3 cup Cotija cheese
• 1/2 cup Fresh cilantro

Instructions

1. Pat the steak dry with paper towels and place it into a large zip lock bag.
2. In a small bowl, whisk together the olive oil, lime juice, garlic, cilantro, chili powder, salt, and pepper. Pour the marinade over the steak, seal the bag, and massage the marinade into the meat.
3. Marinate the beef in the refrigerator for at least 3 hours, but no more than 24 hours. (The meat can get mushy after that.)
4. Remove the steak from the marinade and discard the marinade. Pat the surface dry.
5. Preheat a large cast iron skillet over medium-high heat. Once it’s very hot (a drop of water added to it should sizzle away), add a tablespoon of olive oil.
6. Add the skirt steak to the pan and sear for 2-3 minutes per side for rare, 3-4 minutes per side for medium rare, 3.5-4.5 minutes per side for medium, 4-5 minutes per side for medium well, or 4.5-6 minutes per side for well done. For a nice sear, due to the short cook time, do not move the steak around except to flip. The time will vary depending on your steak thickness and pan, so use a meat thermometer to be sure – 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
7. Transfer the steak to a cutting board or plate. Tent with foil and rest for 5 minutes , then slice against the grain.
8. To assemble the steak tacos, layer slices of beef into your tortillas, then top with tomatoes, red onions, avocado, a light sprinkle of Cotija cheese, and some fresh cilantro leaves.

Maya’s Recipe Notes

Serving size: 2 steak tacos

• Tips: Check out my recipe tips above to help you get the most tender steak with the best sear, how I build my tacos, and a few of my favorite variations.
• Storage: Keep the steak, toppings, and tortillas in separate containers in the fridge for a few days. I like turning the steak into a quick taco salad the next day.
• Meal prep: You can marinate the steak ahead of time and chop the toppings in advance to make taco night super easy.
• Reheat: Warm the steak gently in a skillet, just until warm.
• Note on nutrition info: I used half of the steak taco marinade in the calculation, because about half is discarded.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)