You know...can't say I've ever met a taco I didn't like. Like, even if the shell gets too soggy you can still eat the insides with a fork and it's still delicious taco domination. BUT, not all tacos are created equal you guys. Yes, they're all delicious, but there are different levels of tasty in the taco hierarchy. These Cilantro Lime Flank Steak Tacos? We're talking top level stuff. Come on, let's taco 'bout it.
Cilantro Lime Marinated Flank Steak Tacos
Cilantro Lime Flank Steak Tacos are superbly simple with lots of tasty flavors and textures going on all wrapped up in that warm tortilla.
Flank steak is my favorite cut of beef for tacos. It holds the flavor of marinade well, cooks up super quick, and is ridiculously tender.The Cilantro Lime Marinade has fresh cilantro, bright lime juice, savory garlic and a touch of sweet pineapple juice too so it gets just the perfect touch of sweetness and caramelizes just a smidge in the pan.
Our tacos are off to a superior start with tender flavorful beef. Now let's pile on all the extras that are currently making me swoon for these Cilantro Lime Flank Steak Tacos.
Up next? Crispy Roasted Sweet Potatoes. Yup. It's happening, stay with me.
They're diced really small so they crisp up in the oven, honestly they're almost like cubed sweet potato fries. Adding a bit more contrast between sweet and savory flavors but with crunch.
On the bottom of the taco, I like to layer fresh baby spinach or kale to protect the tortilla from getting soggy. Plus, more greens and less sides means more room for necessities like Watermelon Basil Margaritas.
Ok, ok, ok...let's get amped up because this next part is my new favorite taco condiment and that's a big deal.
Jalapeño Crema
Let's not kid ourselves. Crema? It's a fancy way to say flavored sour cream.
This Jalapeño Crema is cool, creamy, and just a the right amount of spicy. Enough spice to make you go, "Oooh, ok I'm feeling that," but you can still taste all the other good things in your taco.
The other really great thing is that after pureeing everything together in the food processor or blender, the sour cream looses a bit of it's thickness so you can easily drizzle it and you won't end up with a mouthful of condiment. I want to put it on all the things.
Tacos? Check. Slightly spicy condiment, aka Jalapeño Crema? Check. What's next on the list?
DRANKS PEOPLE. Okay and maybe some sides. But mostly drinks.
Recommended Beverages:
- Strawberry Jalapeño Margaritas
- Spicy Pineapple Margaritas (think Stoli Doli but tequila, so it takes some time to marinate)
- Watermelon Margaritas from my internet bestie (do people still say that?) Leslie at StressBaking
- Swooning for these Elderberry Kombucha Margaritas from Charity at Vintage Kitty
- Lighten it up with this Kroll's Korner Skinny Blood Orange Margarita
- Or step outside of the margarita space altogether with Foodal's funky Tomatillo-Jito
What to serve on the side:
- More margaritas isn't an option, is it?
- Easy, Lobster Guacamole because you classy AF
- Black Bean Salsa that's a little sweet and a little savory.
- Start off with Mexican Black Bean Soup with Bacon Corn Salsa, because BACON.
- Or this easy, Deconstructed Mexican Street Corn from WhitneyBond.com
Are you ready to assemble your taco crew? Because I'm starving. So uh, don't forget my invitation please.
Did you make this recipe? What's your favorite kind of taco? Are you a flour or corn tortilla person? Tell me about it in the comments!
Cilantro Lime Flank Steak Tacos | Jalapeño Crema
Ingredients
Cilantro Lime Marinade
- 1 ½-2 lbs flank steak
- ¼ cup + 2 tablespoons fresh lime juice (about 4-6 limes depending on size)
- ½ cup cilantro leaves (about ½ bunch)
- 1 cup pineapple juice
- ¼ cup olive oil (plus additional for cooking)
- 4 cloves garlic (minced)
- 1 teaspoon kosher salt
Jalapeño Crema
- 2 jalapeño peppers (seeds removed and chopped)
- 1 small garlic clove (minced)
- 2 teaspoons olive oil
- 1 cup sour cream
- salt + pepper for seasoning
Crispy Roasted Sweet Potatoes
- 2 medium size sweet potatoes (diced small)
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cilantro Lime Flank Steak Tacos
- Cilantro Lime Flank Steak
- Crispy Roasted Sweet Potatoes
- Jalapeño Crema
- 1 cup baby spinach or kale
- 10 to 12 taco size tortillas (corn or flour)
- Optional: Additional lime wedges or cilantro for garnish
Instructions
Cilantro Lime Marinade
- Combine all ingredients in a food processor. Pulse 3 to 4 times, then blend for 30 to 60 seconds until garlic and cilantro are finely chopped.
- Remove the flank steak from the packaging and pat dry.
- In an air tight container, like a ziplock bag or Tupperware container, cover the flank steak with the marinade. Let sit refrigerated for at least 8 hours or up to 2 days.
Jalapeño Crema
- Heat the olive oil in a small sauté pan over high heat. Cook the jalapeños and garlic for 2 minutes. Sprinkle with a little salt and pepper (about ⅛ teaspoon of each.)
- Combine the jalapeños, garlic and sour cream in a food processor or blender and puree until smooth.
- Jalapeño crema will stay fresh for up to 4 days in an air tight container.
Crispy Roasted Sweet Potatoes
- Preheat oven to 425°F. If leaving skins on, wash potatoes thoroughly or peel the skins. Cut sweet potatoes into a small dice, about ¼" to ½" pieces. You'll want them on the smaller side so the sweet potato pieces fit in the taco shell.
- On a large sheet pan, coat the diced sweet potato with olive oil, salt and pepper. Roast for 30-35 minutes, stirring halfway through and then again about 10 minutes before they're done.
Cilantro Lime Flank Steak Tacos
- Cook the flank steak: Let the cilantro lime flank steak sit at room temperature for 20 to 30 minutes before cooking. Heat a large cast iron skillet or grill pan over high heat until hot - about 3 to 5 minutes. Coat the pan with 2 tablespoons olive oil.
- Carefully place flank steak flat in pan, as some of the marinade may sizzle when coming into contact with the hot oil. Cook on each side for 4 minutes,¹ only touching the flank steak to flip in the pan.
- After cooking the opposite side, remove from the pan and place on a cutting board to rest for 10 minutes before slicing. Once the Cilantro Lime Flank Steak is rested, slice the steak in half length wise, so that the final pieces are not so long. Cut the two portions of steak into thin ¼" slices.
- Prepare the tacos: Warm the tortillas. If you have a gas stove top, taco shells can be warmed over low heat on each side, right on the burner. Do NOT try this with an electric range. Alternatively, tortillas can be warmed in a pan on the stove top over medium heat or in the oven wrapped in a damp kitchen towel.
- Layer each taco with a few leaves of baby spinach, top with cilantro lime flank steak, crispy roasted sweet potatoes and drizzle with jalapeño crema. Serve immediately.
Notes
Nutrition
Alexiz says
How many tacos can you have for the calories
Lauren says
1 taco, thanks!
StellaO says
I made the meat as directed - it was lovely! Did some honey-lime cabbage slaw instead of the kale, and it all worked nicely with the sweet potatoes and Jalapeño Crema. Thanks for a great recipe!
Lauren says
Honey lime cabbage slaw is moving to the top of my need to try list, that sounds AMAZING! Thanks for your comment and trying this recipe!!
Katherine says
Now that is a perfectly cooked piece of flank. Even restaurants get it wrong. And that Jalapeno crema is fab. Did you keep the seeds intact or without?
Lauren says
Thanks Katherine! I went without the seeds so it would be more about the jalapeño flavor than the spice. If spice is your thing then keep a few to sauté along with the jalapeño!
Ben Myhre says
There is so much about this taco that looks great. The steak looks killer and that sauce looks awesome. Definitely something worth a try here.
Lauren says
Thanks Ben!
Michelle says
Amazing recipe, so flavorful. The jalapeno crema is amazing, thank you for sharing!
Brittany says
I am loving your addition of sweet potatoes! YASSS! I have to try these tacos soon.
Cleo @Journeytothegarden says
Wow! I would never have thought to put steak in tacos! These looks super delicious, I can't wait to try them!
Sara says
Tacos are my thing. I too have never tried one I didn't like. 🙂 I will be trying this recipe asap, it looks ah-mazing!
Heather says
Love this!! Cilantro Lime Flank Steak is one of my favorites but then you added roasted sweet potatoes and jalapeno crema and now I think I am in love 🙂
Paige says
This looks super delicious and fresh...love the food styling too. I think this would be great for an informal dinner party!
Sam | Ahead of Thyme says
I am obsessed with tacos, yours look amazing! Can't wait to try this!
Tamara Andersen says
I have to agree... I rarely meet a taco I don't love! Living on the border for the past 25 years, I've had them all different ways. Your flank steak tacos (and sweet potatoes!) look amazing, and I love the idea of the jalapeno crema. Awesome!
Karyl Henry says
Wow, I never would have thought to add sweet potatoes to tacos! What a unique twist. That flank steak looks so delicious and tender. I would have to stop myself from eating it straight off that cutting board
Lauren says
right? it sounds a little weird but it's SUPER good!
Veena Azmanov says
I love anything cilantro and lime and this sounds so good! I love a well-seasoned flank steak and that jalapeno would sure be a good punch. Saving this for later. Must try soon.
Carrie says
Yum yum and YUM these look amazing and just my kinda food, saving this!