Name: Mexican Steak Tacos Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 ½ pounds of sirloin (chopped into cubes); 1 tablespoon EACH of chili powder and ancho chili powder; 1 teaspoon EACH of garlic powder, ground cumin, brown sugar, and onion powder; ½ teaspoon EACH of dried oregano, ground coriander, and smoked paprika; ½ teaspoon of cayenne pepper (optional); 2 tablespoons of vegetable oil; Salt and ground black pepper (to taste); 8 corn tortillas; 1 tub of sour cream; 1 pack of cotija cheese; 1 jar of store-bought guacamole; 1 jar of store-bought salsa; 1 jar of pickled red onions; Chopped cilantro (for garnish); Hot sauce of your choice (optional)

Jump to Recipe

Think about everything you love in a taco: juicy, boldly-seasoned steak, piping hot from the skillet, nestled inside a warm tortilla and showered with tangy, creamy toppings. That’s exactly what you get with these Mexican Steak Tacos! This recipe brings together simple ingredients and big flavors, creating a feast that feels both laid-back and totally craveworthy. Whether it’s taco night or a special gathering, these tacos offer an irresistible combo of spice, tenderness, and plenty of room for your favorite fixings.

Mexican Steak Tacos Recipe - Recipe Image

Ingredients You’ll Need

Great Mexican Steak Tacos start with just a handful of important ingredients, each one pulling its weight in delivering color, texture, and that irresistible kick of flavor. Let’s look at what you’ll need—and why every component matters.

Sirloin steak: Choose a tender cut, chopped into cubes, for steak bites that cook up juicy but never chewy.
Chili powder & ancho chili powder: These two give your steak a deep, smoky, and earthy base—don’t skip either one!
Garlic powder, ground cumin, onion powder: The holy trinity for building layers of savory, warm spice.
Brown sugar: Just enough sweetness to round out all those spices and help your steak caramelize in the skillet.
Dried oregano, ground coriander, smoked paprika: Each adds an herbal, aromatic note and just a hint of smokiness.
Cayenne pepper (optional): Like things spicy? Just a touch transforms the heat—add cautiously!
Vegetable oil: Helps the spices cling to the meat and creates a perfectly crisp exterior when cooking.
Salt and black pepper: Bring every single flavor to life—don’t be shy, but taste as you go.
Corn tortillas (or favorite tortillas): Traditional and gluten-free, but flour tortillas work if that’s your preference.
Sour cream: Balances out the spice and gives every bite a cooling creaminess.
Cotija cheese: Crumbly, salty, and rich—this is the perfect finish on top of your steak tacos.
Guacamole (store-bought is fine): Adds rich creaminess and vibrant color with practically zero effort.
Salsa (store-bought or homemade): A punch of acid and fresh flavor; choose your favorite mild or spicy style.
Pickled red onions: Zippy and colorful, these cut through the richness of the steak perfectly.
Chopped cilantro: Sprinkle as much as you like for bold freshness and that classic taco aroma.
Hot sauce (optional): For the ones who like it fiery—customize every taco to your own heat level!

How to Make Mexican Steak Tacos

Step 1: Prep the Steak

Start by taking your sirloin steak and patting it dry thoroughly with paper towels. This helps you achieve a beautiful sear in the skillet later. Chop the steak into even, bite-sized cubes—think about how they’ll fit into a tortilla—and set them aside on the cutting board while you get your spice rub ready.

Step 2: Mix the Spice Rub

In a medium bowl, combine your chili powder, ancho chili powder, garlic powder, cumin, brown sugar, onion powder, oregano, coriander, smoked paprika, salt, pepper, and cayenne (if you like it spicy). Mixing everything before touching the steak ensures each piece will get that craveworthy, even coating.

Step 3: Toss and Marinate the Steak

Place your steak cubes into a large bowl and drizzle with about half of your vegetable oil. Then, sprinkle all that spice rub over the meat—don’t be shy! Toss well, making sure every piece is evenly and generously coated. Let the seasoned steak sit for 5 to 10 minutes while you round up your toppings and preheat your skillet. This gives the spices time to mingle and penetrate the meat.

Step 4: Sear the Steak Cubes

Heat a cast iron skillet (or any heavy pan) on medium-high and add the remaining vegetable oil. Once the oil just starts to shimmer, add the steak cubes in a single layer. Let them sear for 1 to 2 minutes on each side—you want a deep brown crust for max flavor. Stir or flip to brown all sides, but don’t overcook! Three to five minutes is plenty for juicy, tender steak that’s not dried out.

Step 5: Assemble and Garnish

Warm your tortillas (a few seconds on a hot skillet or wrapped in foil in a low oven does the trick), and pile them with fresh, hot steak from the pan. Then comes the fun part: top with generous dollops of sour cream and guacamole, sprinkle with cotija cheese, and add spoonfuls of salsa and pickled onions. For the final touch, shower your tacos with chopped cilantro and a dash of your favorite hot sauce, if desired.

How to Serve Mexican Steak Tacos

Garnishes

The fresh toppings are more than just pretty—each one adds something special to your Mexican Steak Tacos. Bright cilantro wakes up the palate, crumbly cotija cheese brings salty richness, and pickled red onions give a tangy crunch. Add as much (or as little) of each as you like, letting everyone customize their tacos at the table.

Side Dishes

Mexican Steak Tacos shine alongside classic sides like charred corn, cilantro-lime rice, or refried beans. For a fresh touch, serve with a big bowl of tossed greens or a vibrant corn salad. Want to go all-in? Set out chips and guac or a pitcher of icy margaritas to truly capture that festive taco night feel.

Creative Ways to Present

Skip the standard taco platter! Try serving your Mexican Steak Tacos family-style on a large board, with all the toppings in colorful little bowls. Or, use mini corn tortillas for bite-sized party snacks. For something super fun, arrange a “DIY taco bar” so everyone can build their own perfect bite—guaranteed crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover steak, cool it completely before transferring to an airtight container. The steak will keep well in the fridge for up to three days. Store tortillas and toppings separately so they stay fresh and ready for quick assembly whenever hunger strikes again.

Freezing

Cooked steak cubes can be frozen for up to two months if you want to have Mexican Steak Tacos at the ready. Be sure to label and date your container. For best results, freeze the steak without toppings, and wrap tortillas separately to avoid sogginess.

Reheating

For the juiciest leftovers, reheat steak gently in a skillet over low-medium heat, adding a splash of water or broth to keep things moist. Avoid microwaving, which can make steak rubbery. Warm tortillas just before serving, and add fresh toppings for that just-cooked taste.

FAQs

Can I use another cut of steak besides sirloin?

Absolutely! Flank steak, skirt steak, or even ribeye work beautifully in Mexican Steak Tacos. Just be sure to slice or cube your steak thinly against the grain for maximum tenderness.

Are corn tortillas the only option?

Not at all! While corn tortillas are classic and gluten-free, feel free to use flour tortillas or even lettuce wraps for a low-carb twist—Mexican Steak Tacos are delicious with any wrap that suits your taste.

How spicy are these tacos?

The cayenne pepper really controls the heat. Leave it out if you prefer mild tacos, or add a bit more (plus extra hot sauce) if you live for the spice. The other spices add more warmth than true fire, so you can easily make the dish your own.

Can I grill the steak instead of pan-searing?

Definitely! Grilling the steak cubes or strips over high heat will give your Mexican Steak Tacos an even smokier, charred flavor. Just be sure not to overcook them—juicy steak is what you want!

What’s the best way to meal prep this recipe?

Mix your spice rub and prep the toppings the night before, then marinate the steak for up to a few hours (covered, in the fridge). When you’re ready to cook, everything comes together in minutes for fresh, flavor-packed tacos.

Final Thoughts

There’s something magical about gathering around the table with a platter of sizzling, freshly made Mexican Steak Tacos and all your favorite toppings within reach. I can’t wait for you to try this recipe—trust me, it’s a game-changer for taco night, and a dish you’ll want to make again and again!

Mexican Steak Tacos Recipe

★★★★★

5.2 from 17 reviews

Author: lina
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

These Mexican Steak Tacos are a flavorful and satisfying dish that is perfect for a casual meal with friends and family. Tender cubes of sirloin steak are seasoned with a blend of spices, seared to perfection, and then piled onto corn tortillas with a variety of delicious toppings.

Instructions

Prepare the Steak: Pat the sirloin steak dry and chop into bite-sized cubes.
Make the Spice Rub: Mix chili powders, garlic powder, cumin, brown sugar, onion powder, oregano, coriander, paprika, cayenne, salt, and pepper.
Season the Steak: Toss steak cubes with vegetable oil and spice rub.
Marinate: Let the steak sit for 5-10 minutes.
Heat Skillet: Warm vegetable oil in a cast iron skillet.
Sear the Steak: Cook steak for 1-2 minutes per side until browned.
Finish Cooking: Continue cooking for 3-5 minutes until done.
Assemble Tacos: Pile steak onto tortillas and top with desired toppings.
Garnish and Serve: Garnish with cilantro and serve with hot sauce if desired.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican