Mojo Steak Tacos
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.
Servings 12 -14 tacos
- 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
Add 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).
Remove steak from the refrigerator and let it rest for 30-60 minutes before cooking.
Grease 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.
Remove steak and let rest 10 minutes before chopping into small pieces. Toss with reserved 1/3 cup marinade.
Warm 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).
Assemble 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.
HOW TO WARM TORTILLAS FOR TACOS
How to keep tortillas warm: Once your tortillas are warmed (with any method), keep them warm and pliable by stacking on a plate and covering with a slightly dampened, paper towel or clean towel.
- Open Flame (gas stove or grill): this method is how I achieve the smoky char you see on the tortillas and is best with FRESH/homemade tortillas as previously discussed. I simply add the tortillas directly to the burner of my gas stove then flip with tongs once they are charred on one side. You can also accomplish this on the grill as well. If you are using lower quality tortillas, you will want to take special care not to over-char or they will become brittle and break. You still want the tortillas soft and pliable.
- Skillet: heat a skillet (or griddle if you have one) to medium high heat (do not grease). Working with one tortilla at a time (more for a griddle), heat each side of the tortilla for approximately 20-30 seconds until warm and soft. You are not looking for char marks with this method.
- Microwave: working with about 5 tortillas at a time, stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave for 20 seconds on high, then repeat at 10 second intervals if needed until warmed through.
- Oven: create separate stacks of about 5 tortillas each, then wrap each stack in foil. Bake at 350 degrees F for 15-20 minutes or until heated through (you can bake all stacks at once).
HOW TO MAKE AHEAD
This steak taco recipe has a few components so it can be helpful to make some of them ahead of time. While the steak is marinating, you can prep the pineapple mango salsa and the avocado crema – then all that’s left to do is grill the steak and warm the tortillas.
- Steak taco marinade: can be made earlier in the week and used when ready. Transfer the marinade to an airtight container such as a sealable bag or jar with a tight-fitting lid. Refrigerate for up to one week in the refrigerator. Transfer to the freezer if marinating any longer.
- Avocado crema: can be made and stored in the refrigerator in an airtight container for up to 3 days IF you transfer the crema to an airtight container and place a piece of plastic wrap directly on the surface of the crema before adding the lid. This will delay oxidization/browning that occurs when the surface of the crema comes in contact with air.
- Salsa: is best if chilled just one hour before serving but you can still prep the salsa ingredients ahead of time and just combine when ready. To do this, chop mangos and pineapple and store in separate airtight containers in the refrigerator up to 24 hours ahead of time. Chop the remaining ingredients and store together in an airtight container in the refrigerator up to 24 hours ahead of time. An hour or so before serving, drain the fruit in a fine mesh sieve and toss with remaining salsa ingredients.
HOW TO STORE AND REHEAT
- Storage: transfer steak to an airtight container. Store in the refrigerator for up to five days.
- Microwave: transfer chopped steak to a microwave safe plate and cover with a damp paper towel to keep it from drying out. Microwave at 30 seconds intervals until warmed through.
- Skillet: Heat one tablespoon oil or butter in a skillet over medium heat. The fat will help the steak stay tender. Once hot, add steak and cook undisturbed for a couple minutes, then begin to cook and stir until warmed through. Take care not to overcook or it can become dry.
- Oven: Transfer steak to a baking sheet, cover with foil and reheat at 350 degrees F for 10 minutes or just until warmed through.