Pan-Seared Street-Style Tacos with Citrus Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Tender pan-seared beef strips served in soft corn tortillas topped with a zesty citrus salsa for a fresh street food vibe. This mexican-inspired tacos & burritos ready in about 30 minutes pairs flank steak, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 12 oz flank steak
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 medium orange
• 1 medium lime
• 1/4 cup finely diced red onion
• 1/4 cup chopped cilantro
• 1 small, seeded and minced jalapeño
• 1/2 tsp salt (for salsa)

Instructions

1. Step 1: Slice 12 oz flank steak into thin strips about 1/4-inch thick. Toss with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Let marinate for 15 minutes.
2. Step 2: Meanwhile, zest and juice 1 medium orange and 1 medium lime into a bowl. Add 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 1 small minced jalapeño (seeds removed for less heat), and 1/2 tsp salt. Stir to combine and set aside to let flavors meld.
3. Step 3: Heat a large skillet over medium-high heat. Add the marinated steak strips and sear for 3-4 minutes, stirring occasionally until browned and cooked through but still tender.
4. Step 4: Warm 8 small corn tortillas in a separate dry skillet or wrapped in foil in a 350°F oven for 5 minutes.
5. Step 5: To assemble, spoon the cooked beef strips evenly onto the warm tortillas, top with generous amounts of the citrus salsa, and serve immediately with lime wedges if desired.