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Mojo steak tacos is one of my favorite taco recipes! Combine the marinade ingredients and add the flank or skirt steak. Grill and load it into homemade flour tortillas with your favorite toppings!
MOJO STEAK TACOS.
Brought to you after setting off the fire alarm in our house six times in the middle of the day while the hubby was on a work call. Oof! Talk about stressful.
I’ll make it up to him with warm steak tacos that are exploding with mojo flavor. Maybe serve it on the side with some refried beans and homemade Mexican rice for a delicious restaurant quality meal that I can put together quick and easily!
You’ve probably made steak tacos a million times before. I used to love those fajita seasonings packets from the store. But once I attempted making my own marinade for steak fajitas, I kissed those nothing-but-sodium packets goodbye!
I have a feeling you’re going to love these Mojo steak tacos too. The marinade is simple, just a handful of simple ingredients that are easy to find so it’s perfect to marinate on the weekend and put it together for homemade night dinner with a little tomatillo salsa on the side and maybe some guacamole.
Seriously the best marinade ever! A go to in our house. Quick and easy but so incredibly flavorful. Will keep making this again and again!
Ingredients for steak tacos
- Steak: You can use skirt steak or flank steak for this steak taco recipe. Sirloin and other cuts work too, just play around with the marination time if it’s a tougher cut of steak.
- Fresh Lime Juice: freshly squeezed works best and feel free to toss in the lime zest too if you’d like
- Fresh Orange Juice: use from a fresh orange instead of a bottle, if possible. Feel free to toss in the orange zest too if you’d like
- Olive Oil: just a glug to give the seasonings something to latch on to
- Garlic: I use a ton of minced or pressed garlic for this.
- Seasonings: you’ll need dried oregano, ground cumin, chipotle powder or cayenne pepper, salt, and black pepper. All of these give the marinade a medium heat level so it’s pleasant and not overly hot.
- Cilantro: adds freshness to the marinade
- Toppings: I like homemade flour tortillas, but corn tortillas work too, you can add chopped red onions, cilantro, radishes, smashed avocado
Steak Taco Topping Tip
Add my quick guac to your mojo steak tacos. This is a cheaters guac recipe. Start with Haas avocados, along with ¼ cup of store-bought salsa, lime juice, chopped cilantro, and a generous dash of garlic powder and salt. The salsa adds perfect flavor without having to let tit sit around for those flavors to develop.
If you like this taco recipe, you might also like:
- Big Batch Homemade Taco Seasoning
- Street Corn Chicken Tacos
- Tex-Mex Migas Breakfast Tacos
- Blackened Shrimp Tacos with Smashed Avocados
- Ancho Chicken Street Tacos
Marinated Mojo Steak Tacos with Quick Guac
Ingredients
Mojo Steak:
- ⅓ cup fresh lime juice
- ⅓ cup fresh orange juice
- ¼ cup olive oil
- 8-12 cloves garlic minced
- 1 teaspoon dried oregano
- 1½ teaspoon ground cumin
- ½ teaspoon ground chipotle pepper ancho or cayenne or a fresh habanero
- ¼ cup chopped cilantro
- 1 ¼ teaspoon kosher salt
- ½ teaspoon black pepper
- 2½ pounds skirt or flank steak sirloin and other cuts work too!
Tacos:
- flour tortillas
- prepared quick guacamole (in notes) chopped onions, lime wedges, chopped cilantro, queso fresco, or anything else you like on tacos!
Instructions
- STEAK MARINADE: Combine the ingredients for the marinade in a large shallow bowl except for the steak. Give it a taste and check for seasonings, adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least 3-24 hours, covered. Remove from the refrigerator 30 minute prior to cooking.
- COOK THE STEAK: Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and cook on each side for about 3-6 minutes or longer depending on the thickness and your preference for doneness. Feel for desired firmness. 4 minutes/side will yield a medium doneness. If the pan becomes too hot, reduce the heat to medium-high.
- LET REST: Remove the steak from the pan and allow to rest for several minutes. Slice the meat against the grain into thin slices. If dicing, I like to do so at an angle so the meat cubes are tender.
- ASSEMBLY: Grab a warm tortilla and spread with my quick guac (recipe in notes), top with the steak, diced onions, cilantro, and squeeze on a little lime! Enjoy!
Notes
- Fresh habanero: I highly suggest removing the ribs and seeds to control the spice and using a mortar and pestle to mash the garlic, habanero together with a tiny pinch of salt. Seriously, this makes the marinade magical!
- Quick Guacamole: 2 large ripe Haas avocados (mashed), a dash of garlic powder, chopped cilantro (to taste), 2-3 tablespoons lime juice, 1/4 cup store-bought salsa, and salt. You can add chopped jalapenos to this as well if you’d like! Combine it all in a bowl and spread in on your warm tortillas before adding all your other taco toppings!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
I forgot to comment on the guac part. I just did the salt and lime. I used pico de gallo for the topping of tacos, so didn’t bother with adding anything else to the smashed avocados. Anyway, the flavor of the avocado spread with the mojo meat went together quite well. I would make them that way again.
Flank steak is not tough if marinated/cooked properly. Follow the instructions in this recipe and yours will be tender and delicious. The flavors tasted as I would expect from a Mexican restaurant – Oh so quite very much good!
I marinated the steak for a little over 24 hours. I cooked on high heat in a smoking cast iron four minutes a side. The center part of the steak turned out too rare. I like my steak pink in the middle, but that part looked raw, so I just sliced the side parts and that was enough for family of three. I’ll make this again very soon and experiment with 5 minutes a side.
Meanwhile, I will use the too rare remainder of meat for steak quesadillas lunch today. I’m sure they will cook up beautifully and yummy
Hi! This looks so yum! Going to try but my family doesn’t do well with the toughness of flank or skirt steak, is there another kind of meat that will work for this that isn’t too chewy? Thanks!
Hi Lindsay! You could use a different cut of steak for this recipe if you prefer. Top sirloin is a tender cut that would work well. I haven’t tested the recipe with anything other than steak so not sure if you can swap the protein for something different without altering the recipe too much!
Seriously the best marinade ever! A go to in our house. Quick and easy but so incredibly flavorful. Will keep making this again and again!