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5 from 7 votes

Sweet & Tangy Steak Tacos

These sweet & tangy steak tacos are just what I need this taco Tuesday! An addictive flavor combo with just the right kick.
Course Main, Main Course
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 740kcal
Author Candice

Ingredients

Steak Marinade

  • 2 lb. flank steak or chuck
  • 1 orange juiced
  • 2 limes juiced
  • 1/4 cup olive oil
  • 1/4 cup agave
  • 5-6 cloves garlic minced
  • 1 tbsp dried oregano
  • 1 tbsp chili powder
  • 1/4 tsp kosher salt
  • 2 avocados sliced (or smashed if fancy looks don't matter to you)

Pico de Gallo Salsa

  • 1 large tomato diced
  • 1/2 red onion diced
  • 1 jalapeƱo finely diced, seeds removed for a milder salsa
  • 1 lime juiced
  • 1 tbsp olive oil
  • salt and pepper to taste

Tacos

  • flour or corn tortillas heated just before serving
  • 1/4 purple cabbage shredded or very thinly sliced
  • limes cut in wedges, for serving

Instructions

  • Salsa: Mix ingredients in a bowl. Set aside. Can be made a day in advance.
  • Marinade the steak in the refrigerator overnight in the orange juice, lime juice, olive oil, agave, minced garlic, oregano, chili powder, and salt. Take it out of the refrigerator 20-30 minutes before you cook it.
  • Pour the juices from the marinade in a sauce pan. Bring to boil, lower to a simmer, and reduce the marinade by half. Takes 10-15 minutes. You can cook your steak in the meantime.
  • Turn on the broiler on high. Let heat for 1 minute after the flame comes on.
  • Put the flank steak in the oven. Cook 5 minutes.
  • Remove steak from the oven. Leave the oven on and the oven door open. Flip the steak.
  • Cook until internal temperature reads ~135 for medium-rare. (4-5 more minutes).
  • Let rest 5-10 minutes before slicing against the grain and serving.
  • Assemble your tacos with the cabbage on the bottom, then the steak, and top with the salsa. A squeeze of lime makes it just right. Drizzle the reduced sauce on top.

Notes

Marinade overnight if you can, 2 hours minimum. I like to take the leftover marinade, bring it to a boil, and simmer it for 20-30 minutes. It reduces down into a delicious sauce.
Recipe inspired by Giada de Laurentis's fajitas.

Nutrition

Calories: 740kcal | Carbohydrates: 38g | Protein: 53g | Fat: 43g | Saturated Fat: 9g | Cholesterol: 136mg | Sodium: 325mg | Potassium: 1696mg | Fiber: 12g | Sugar: 18g | Vitamin A: 1855IU | Vitamin C: 84.6mg | Calcium: 154mg | Iron: 5.8mg