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Mexican Flank Steak Tacos

 Mexican Flank Steak Tacos
Here's a traditional Mexican main dish prepared with a twist! The fruity salsa cools off the spicy pesto, and in my opinion, definitely makes the dish. Try it on chicken or pork, too. —Steve Meredith, Streamwood, Illinois
4 ServingsPrep: 30 min. + marinating Grill: 15 min.


  • 1 medium onion, chopped
  • 1/4 cup lime juice
  • 2 tablespoons lemon-pepper seasoning
  • 2 tablespoons minced fresh cilantro
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 beef flank steak (1 to 2 pounds)
  • 1 cup fresh cilantro leaves
  • 1 habanero pepper
  • 1 garlic clove
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil
  • SALSA:
  • 1 medium mango, peeled and halved
  • 2/3 pound fresh pineapple, cut into 3 spears
  • 2 medium ripe avocados, peeled pitted and halved
  • 1 medium red onion, chopped
  • 8 corn tortillas (6 inches)


  • In a large resealable plastic bag, combine the first seven
  • ingredients. Add the steak; seal bag and turn to coat. Refrigerate

2 of 2

Mexican Flank Steak Tacos (continued)

Directions (continued)

  • for 6 hours or overnight.
  • Place the cilantro, habanero, garlic, salt and pepper in a small food
  • processor; cover and pulse until chopped. While processing,
  • gradually add oil in a steady stream.
  • For salsa, grill the mango, pineapple and avocado, covered, over
  • medium heat for 2-3 minutes on each side or until tender; set aside.
  • Drain and discard marinade from steak. Moisten a paper towel with
  • cooking oil; using long-handled tongs, lightly coat the grill rack.
  • Grill steak, covered, over medium heat for 6-8 minutes on each side
  • or until meat reaches desired doneness (for medium-rare, a meat
  • thermometer should read 145°; medium, 160°; well-done,
  • 170°). Let stand for 10 minutes.
  • Place onion in a small bowl. Chop the grilled fruit and avocado; add
  • to bowl. Grill tortillas, uncovered, over medium heat for about 1
  • minute on each side or until warm.
  • Thinly slice beef across the grain; place on tortillas. Top with
  • salsa and pesto. Yield: 4 servings.
Nutritional Facts: 2 tacos equals 612 calories, 33 g fat (7 g saturated fat), 54 mg cholesterol, 739 mg sodium, 56 g carbohydrate, 12 g fiber, 28 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.