Mexican Street Tacos with Grilled Steak and Salsa Verde
Miniature street tacos featuring tender grilled steak, topped with fresh salsa verde and onions for a vibrant, handheld meal. This mexican-inspired tacos & burritos ready in about 22 minutes blends small corn tortillas, flank steak, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 pieces small corn tortillas
- 6 oz flank steak
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup, finely chopped white onion
- 2 tbsp, chopped cilantro
- 1/3 cup salsa verde
- 2 wedges lime wedges
Instructions
- Step 1: Preheat grill or grill pan to medium-high heat. Brush 6 oz flank steak with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Grill steak for 4-5 minutes per side until medium-rare or desired doneness. Remove and rest for 5 minutes, then thinly slice against the grain.
- Step 3: Warm 6 small corn tortillas on the grill for about 30 seconds each side until pliable and slightly charred.
- Step 4: Assemble tacos by dividing the sliced steak evenly among the tortillas. Top each taco with 1/4 cup finely chopped white onion, 2 tbsp chopped cilantro, and spoon 1/3 cup salsa verde evenly over all.
- Step 5: Serve with 2 lime wedges for squeezing over tacos before eating.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mexican Street Tacos with Grilled Steak and Salsa Verde take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Mexican Street Tacos with Grilled Steak and Salsa Verde?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Mexican Street Tacos with Grilled Steak and Salsa Verde?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mexican Street Tacos with Grilled Steak and Salsa Verde for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mexican Street Tacos with Grilled Steak and Salsa Verde?
Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
