Marinated Flank Steak Tacos

Pull out the grill for these tasty tacos! The acidic marinade creates a tender steak that pairs deliciously with classic taco toppings.

Serves: 4Prep: 20 minutesCook: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1⁄4 cup orange juice
  • 2 tablespoons lime juice
  • 1⁄2 tablespoon ground cumin
  • 1 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 1 pound flank steak, trimmed of excess fat
  • 4 (8”) flour tortillas
  • 1⁄4 cup queso fresco, crumbled
  • 2 tablespoons cilantro leaves
  • 1 avocado, pitted and sliced
  • 1⁄4 cup red onion, chopped
  • 1⁄4 cup tomato, chopped


  • In a medium bowl, combine the olive oil, garlic, orange juice, lime juice, cumin, salt and pepper. Add the steak and cover with plastic wrap. Refrigerate for 1-6 hours.
  • When ready to grill, allow the steak to sit at room temperature while preheating the grill. Heat the grill to medium-high heat. Place the steak on the heated grill. Cook for 4-7 minutes, then flip and allow to cook for another 4-7 minutes, until a meat thermometer reads at least 135°F. Place the steak on a cutting board and cover with aluminum foil. Allow the steak to rest for about 5 minutes, then cut the steak into thin slices across the grain.
  • Place the steak slices into four tortillas and top each taco with 1 tablespoon queso fresco, ½ tablespoon cilantro, a few slices of avocado, 1 tablespoon red onion and 1 tablespoon of tomato.
  • Serve and refrigerate leftovers.