Mexican-Spiced Grilled Flank Steak Tacos

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Flank steak marinated in smoky Mexican spices, grilled and served in warm corn tortillas with fresh salsa and avocado. This Mexican-inspired taco and burrito recipe, ready in about 30 minutes, pairs flank steak, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

1 lb flank steak
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp lime juice
2 tbsp olive oil
8 small corn tortillas
1/4 cup, chopped fresh cilantro
1/4 cup, finely diced red onion
1, sliced avocado
for serving fresh lime wedges

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Instructions

Step 1: In a bowl, whisk together 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, 1/2 tsp black pepper, 2 tbsp lime juice, and 2 tbsp olive oil to form a marinade.
Step 2: Coat 1 lb flank steak evenly with the spice marinade, cover, and refrigerate for at least 1 hour.
Step 3: Preheat a grill or grill pan to medium-high heat. Grill the steak for 4-5 minutes per side until medium-rare (130°F internal temperature).
Step 4: Remove steak from grill, rest for 5 minutes, then slice thinly against the grain.
Step 5: Warm 8 small corn tortillas on the grill for 30 seconds per side. Assemble tacos by placing sliced steak on each tortilla, topping with 1/4 cup chopped fresh cilantro, 1/4 cup finely diced red onion, and slices from 1 avocado.
Step 6: Serve tacos with fresh lime wedges for squeezing over the top.