Cilantro Beef Tacos Recipe
Cilantro Beef Tacos Recipe photo by Taste of Home
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Cilantro Beef Tacos Recipe

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When I have leftover steak, it’s time to make tacos. Set out bowls of toppings like lettuce, tomatoes, sour cream, avocado and salsa. That’s a fiesta. —Patti Rose, Tinley Park, Illinois
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 beef flank steak (1 pound)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 teaspoons olive oil, divided
  • 1 medium onion, halved and sliced
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 garlic clove, minced
  • 1/2 cup salsa
  • 1/4 cup minced fresh cilantro
  • 2 teaspoons lime juice
  • Dash hot pepper sauce
  • 8 flour tortillas (6 inches), warmed
  • Optional toppings: salsa, cilantro, shredded lettuce and sour cream

Nutritional Facts

2 tacos (calculated without toppings): 451 calories, 20g fat (7g saturated fat), 54mg cholesterol, 884mg sodium, 38g carbohydrate (3g sugars, 4g fiber), 27g protein.


  1. Sprinkle steak with salt and pepper. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add steak; cook 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove from pan.
  2. In same skillet, heat remaining oil over medium heat. Add onion; cook and stir 4-5 minutes or until tender. Add jalapeno and garlic; cook 2 minutes longer. Stir in salsa, cilantro, lime juice and pepper sauce; heat through.
  3. Thinly slice steak across the grain; stir into onion mixture. Serve in tortillas; top as desired. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cilantro Beef Tacos in Simple & Delicious April/May 2016

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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