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Chili Lime Steak Tacos

These vibrant tacos blend zesty lime, savory steak, and colorful corn salsa, perfect for summer gatherings or weeknight dinners.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Serving Size 4 servings

Ingredients

For the Steak Marinade

  • 1 lb flank or skirt steak You can use ribeye or sirloin as alternatives.
  • 2 Juice of limes
  • 2 tbsp olive oil
  • 2 tsp chili powder Add more for extra spiciness.
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 2 cloves garlic, minced

For the Corn Salsa

  • 1 cup grilled corn Fresh or frozen.
  • 1/2 cup diced red bell pepper
  • 1/4 cup chopped red onion
  • 1 jalapeño seeded and finely chopped (optional)
  • 1 Juice of lime
  • 2 tbsp fresh cilantro, chopped

For Serving

  • 8 small corn or flour tortillas
  • Avocado slices (optional)
  • Crumbled queso fresco or feta cheese (optional)
  • Lime wedges

Instructions

Preparation

  • In a bowl or resealable bag, mix together lime juice, olive oil, chili powder, smoked paprika, cumin, minced garlic, salt, and pepper. Add the steak, ensuring it's evenly coated. Cover and refrigerate for at least 30 minutes, up to 2 hours.
  • In a medium bowl, combine grilled corn, red bell pepper, red onion, jalapeño, lime juice, cilantro, and a pinch of salt. Toss well and set aside.

Cooking

  • Preheat a grill or skillet over medium-high heat. Grill the steak for about 4–5 minutes per side for medium-rare, depending on thickness. Let it rest for 5–10 minutes before slicing thinly against the grain.
  • Warm the tortillas on a dry skillet or directly over a flame until lightly charred and soft.

Assembly

  • Layer each tortilla with slices of steak, a generous scoop of corn salsa, and optional toppings like avocado, cheese, and a squeeze of lime.

Notes

For added flavor, marinate the steak overnight. Serve with lime wedges and enjoy with a refreshing drink.