Mojo Flank Steak Tacos Recipe

This steak taco recipe is bursting with juicy marinated steak and pineapple mango salsa layered in warm corn tortillas and drizzled with silky avocado crema. The steak is buttery tender perfection seeping with complex, delightful, fresh, zesty, tangy, garlicy, peppery, citrusy notes from the mojo marinade. The crowning pineapple mango salsa beautifully compliments the steak with its bright juicy sweetness and a dollop of intoxicating avocado crema tops off the perfect bite. These flank steak tacos are an easy marinate-and-cook dinner (grilling, stovetop and oven instructions included) with practically zero cleanup! These steak tacos are also extremely versatile – serve them with your favorite toppings, serve the steak in salads, nachos, etc. Now add a side of elote and fruit salad and you have the perfect crowd pleasing meal.

📝 Ingredients

• 2 - 2 1/2 pounds flank steak pounded to an even thin thickness
• 12-14 quality corn tortillas (like La Tortilla Factory)
• Hot sauce to taste
• Cotija cheese (optional)
• 1 Recipe Avocado Crema
• 1 recipe Pineapple Mango Salsa
• 6 cloves garlic (peeled)
• 1/2 yellow onion (roughly chopped)
• 1/2 cup loosely packed cilantro
• 1-2 jalapenos deveined (seeded)
• 2 tablespoons fresh oregano or 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 1/4 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup fresh orange juice
• 1 tablespoon orange zest
• 1/4 cup lemon juice
• 1/4 cup lime juice
• 1/3 cup extra virgin olive oil

👨‍🍳 Instructions

1. 1--- Marinade ---
2. 2Add the garlic, onion, cilantro, jalapenos and fresh oregano (if using) to your food processor and pulse until very finely chopped, scraping the sides down as needed. Transfer to a large freezer bag and stir in all remaining marinade ingredients. Reserve 1/3 cup marinade to toss with chopped steak after it’s cooked. Add steak, squeeze out excess air, seal and turn to evenly coat. Marinate in the refrigerator 4-12 hours (the longer the better).
3. 3--- Salsa and Avocado Crema ---
4. 4While the steak is marinating, prepare avocado crema and pineapple mango salsa. Salsa is best made one hour before serving or you can prep the ingredients earlier and combine one hour before serving. (Click on “Avocado Crema” and Pineapple Mango Salsa” in the ingredients for the recipes.)
5. 5--- Cook Steak ---
6. 6Remove steak from the refrigerator and let it rest for 30-60 minutes before cooking.
7. 7Grease and preheat outdoor grill (or indoor grill pan) to high heat. Once hot, add steak and turn down to medium-high. Grill steak for 5-6 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 140 degrees for medium. Grill time will vary depending on thickness of your steak and desired level of doneness.
8. 8Remove steak and let rest 10 minutes before chopping into small pieces. Toss with reserved 1/3 cup marinade.
9. 9--- Assemble ---
10. 10Warm tortillas in the microwave, in a skillet or char on the grill or open gas stovetop flame until warm but still pliable (detailed instructions in notes).
11. 11Assemble steak tacos by layering warmed corn tortillas with chopped steak, pineapple mango salsa, avocado crema and cotija. Season with freshly cracked salt to taste and serve with optional lime wedges and hot sauce.