Mojo Steak Tacos
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
700 kcal
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Course
Main Course
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Cuisine
Mexican
Mojo Steak Tacos
Description
These Mojo Steak Tacos start by marinating skirt steak, or similar thin-cut beef, in a blend of orange and lime juice, garlic, salt, cumin, chili powder, and neutral cooking oil for at least eight hours. This citrus-based marinade tenderizes the meat and infuses it with fresh, bright flavors. Cooking the steak in a hot skillet develops a slight char while preserving juiciness inside.
After resting, the steak is thinly sliced and served on flour tortillas. Toppings include a mix of diced white onion, chopped cilantro, and optional jalapeño for heat, alongside thinly sliced avocado and crisp cabbage, providing creamy and crunchy elements. Crumbled cotija cheese adds a salty finish, and lime wedges offer added tang on the side.
This recipe yields four servings, with two tacos per person, ideal for a flavorful weeknight dinner or casual meal. The marinating step requires advance planning but results in deeply flavored steak that stands out in the tacos. Substitutions like flank or top sirloin steak are possible if skirt steak is unavailable.
Allow the steak to rest after cooking to retain juices before slicing for over the tacos, ensuring tenderness. Combining simple fresh toppings balances the rich meat and bright marinade.
Ingredients
- 1 ½ pounds skirt steak (or similar, thin-cut steak)
- 8 flour tortillas (taco-size)
- 1 avocado sliced
- 1 small white onion diced
- cilantro about ⅓ cup packed), roughly chopped, handful
- 1 jalapeño optional, thinly sliced or minced
- 1 cup cabbage thinly sliced
- cotija cheese optional
Marinade
- orange juice about ¼ cup, juice of 1 orange
- lime juice about 2 tablespoons, plus additional lime wedges for serving, juice of 2 limes
- 1 tablespoon garlic minced
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ⅓ cup neutral cooking oil generic cooking oil
Instructions
- Whisk together all marinade ingredients. Pour into a large resealable bag. Add steak, seal the bag, and shake a bit to get the steak well-coated. Refrigerate 8 hours or overnight.
- Grease a large skillet and bring to temperature over medium-high heat. Add steak (discard marinade) and cook 4-6 minutes on each side, til slightly charred on the outside. Remove from heat and allow to rest for about 5-10 minutes. (meanwhile move on to next step)
- Combine diced onion, cilantro, and jalapeños (optional) in a bowl and stir to combine. Set aside.
- Assemble tacos by dividing cabbage, avocado slices, and onion mixture between tortillas. Thinly slice the steak and divide between tacos. Serve with lime wedges and top with crumbled cotija cheese if desired.
Notes
- Marinate the steak for at least 8 hours or overnight for best flavor and tenderness.
- Skirt steak works best for soaking in the marinade and quick cooking; flank or top sirloin can be used as alternatives.
- Rest the cooked steak for 5–10 minutes before slicing thinly to preserve juices.
- Recipe yields four servings with two tacos each.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 700 kcal
% Daily Value*
| Calories | 700kcal | 35% |
| Carbohydrates | 38g | 13% |
| Protein | 43g | 86% |
| Fat | 43g | 66% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 1119mg | 47% |
| Potassium | 885mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 94mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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