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Cilantro Lime Flank Steak Tacos | Jalapeño Crema

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Cilantro Lime Flank Steak Tacos | Tender flank steak marinated in fresh cilantro, lime, garlic and pineapple for the perfect blend of flavors. Cooks up ridiculously quick and easy, with a simple jalapeño crema sauce! #tacos #steaktacos #cincodemayo #marinade

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.

juicy sliced cilantro lime flank steak

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.

corn tortillas topped with flank steak, sweet potato and jalapeno crema

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.

bowl of creamy jalapeño crema sauce for topping tacos

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.

Cilantro Lime Flank Steak Tacos

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:

What to serve on the side:

Are you ready to assemble your taco crew? Because I’m starving. So uh, don’t forget my invitation please.

Cilantro Lime Flank Steak Tacos | Jalapeño Crema

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

Cilantro Lime Flank Steak Tacos | Jalapeño Crema

Marinated in fresh cilantro, lime, garlic and pineapple for the perfect blend of flavors, Cilantro Lime Flank Steak Tacos cook up ridiculously quick and easy, with a simple jalapeño crema sauce that can be made in the blender or food processor.
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Course: tacos
Cuisine: Mexican
Keyword: easy steak tacos, flank steak tacos, how to make jalapeño crema, tacos with sweet potatoes
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 10 to 12 tacos
Calories: 387kcal
Author: Lauren


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


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 1/8 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 1/4" to 1/2" 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 1/4" 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.


¹Most cuts of flank steak are uneven in thickness.  Cooking 4 minutes per side in a hot pan will provide a medium rare center on the thickest part and medium well center on the thinner parts of the cut.  Add a minute to each side to increase the final temperature.


Calories: 387kcal | Carbohydrates: 30g | Protein: 19g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 638mg | Potassium: 535mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6926IU | Vitamin C: 10mg | Calcium: 96mg | Iron: 3mg


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Recipe Rating


Thursday 13th of June 2019

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!


Sunday 16th of June 2019

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!!


Tuesday 8th of May 2018

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?


Wednesday 9th of May 2018

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

Tuesday 8th of May 2018

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.


Tuesday 8th of May 2018

Thanks Ben!


Monday 7th of May 2018

Amazing recipe, so flavorful. The jalapeno crema is amazing, thank you for sharing!


Monday 7th of May 2018

I am loving your addition of sweet potatoes! YASSS! I have to try these tacos soon.