When I first made these Ribeye Steak Tacos, I knew I had stumbled upon a recipe that my family would beg me to make on repeat. The tender, flavorful steak, paired with fresh toppings, is nothing short of taco perfection.
The thinly sliced ribeye steak, seared to perfection, is the star of the show, and assembling everything is half the fun! Whether it’s Taco Tuesday or a cozy night in, these tacos are always a hit, much like how a delicious ribeye steak salad can be a quick and satisfying meal.
Ingredients
- 2 lbs thinly sliced ribeye steak
- ½ package corn tortillas
- ½ cup cilantro, chopped
- 2 limes, cut into wedges
- ½ block queso fresco, diced
- 1 whole avocado, sliced
- 1 tbsp chipotle chili powder
- 1 tbsp ground cumin
- ½ tsp salt
- ½ tsp garlic powder
- 1 tsp black pepper
- 1 cup red salsa (optional)
- 1 cup salsa verde (optional)
- ¼ cup diced jalapeños (optional)
Note: Makes about 6 servings.
Variations
Looking to put your own spin on these tacos? Here are some ideas to customize them to your liking:
- Dairy-Free: Swap out queso fresco for a dairy-free cheese or skip the cheese entirely and load up on veggies.
- Gluten-Free: Stick with corn tortillas, as they are naturally gluten-free.
- Sweet and Tangy Twist: Add diced pineapple for a sweet contrast to the savory steak.
- Spicy Kick: Amp up the heat with diced habaneros or a spicy hot sauce.
- Vegetarian Option: Replace the steak with grilled or roasted vegetables like portobello mushrooms, zucchini, or bell peppers.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Equipment You Need
- Cast iron skillet or frying pan: To perfectly sear the ribeye steak and warm the tortillas.
- Mixing bowl: For preparing the steak rub.
- Sharp knife: To slice the ribeye and chop toppings.
- Cutting board: For prepping all your ingredients.
- Tongs: To flip the steak and tortillas with ease.
How to Make Ribeye Steak Tacos?
Making these tacos is as fun as it is easy. With a few simple steps, you’ll have a delicious dinner ready to wow everyone at the table.
Step 1: Prepare the seasoning rub
Start by mixing the chipotle chili powder, cumin, salt, garlic powder, and black pepper in a bowl. This rub will pack the ribeye steak with flavor, giving it that signature taco seasoning twist.
Step 2: Slice and season the steak
If your ribeye isn’t already shaved, slice it as thinly as possible (freezing it for 15 minutes beforehand makes this easier). Coat the steak evenly with the seasoning rub, then squeeze the juice of one lime over the meat. But don’t marinate too long! Around 30 minutes is perfect to maintain the steak’s tenderness.
Step 3: Prep your toppings
While the steak marinates, get the toppings ready. Chop the cilantro, dice your queso fresco, slice the avocado, and prep the lime wedges. If you’re using salsas or jalapeños, portion them into bowls for serving. Having everything ready before cooking makes assembly a breeze.
Step 4: Warm the tortillas
Heat a cast iron skillet over medium heat and lightly spray with cooking spray. Warm each corn tortilla for 1-2 minutes per side until soft and slightly charred. Stack the tortillas and keep them covered to retain warmth.
Step 5: Cook the ribeye steak
Turn up the heat on your skillet to medium-high. Since the ribeye is sliced thin, it cooks fast. Sear the steak for about 45 seconds to 1 minute per side. The goal is a beautifully browned exterior while keeping the meat juicy and tender.
Step 6: Assemble your tacos
Lay the warm tortillas flat, then pile on the ribeye steak strips. Top with cilantro, queso fresco, avocado slices, and a squeeze of lime. Add salsas or jalapeños for extra flavor. Serve immediately and enjoy! If you love steak-focused dishes, you’ll also love indulging in a ribeye steak pasta for something equally comforting.
Source: elcerrotacos2
Why You’ll Love This Recipe?
These tacos have so many great qualities that I know you’ll appreciate too!
- Quick and easy: Perfect for weeknights when time is short.
- Crowd-pleaser: Everyone can customize their tacos just how they like.
- Bursting with flavor: The spice rub makes the steak completely irresistible.
- Versatile: Works for casual dinners or upscale gatherings.
- Naturally gluten-free: A great option for friends with dietary restrictions.
How to Serve Ribeye Steak Tacos?
To make these tacos look as incredible as they taste, think about presentation. Serve them on a large platter with toppings arranged in small bowls or on a charcuterie board for a build-your-own-taco style. Garnish with fresh lime wedges, a sprinkle of extra cilantro, and a drizzle of Mexican crema if desired. Try pairing with a refreshing margarita or a side of Mexican rice to round out the meal. For other simple steak recipes, similar to this, you might enjoy these steaks recipes for more variety.
Nutritional Information
Here’s a quick look at the nutrition for one serving of these tacos (approximate values):
- Calories: 527
- Protein: 42g
- Carbohydrates: 13g
- Fat: 36g
Note: Nutritional content may vary based on toppings and portions used.
Make Ahead and Storage
These tacos are great to prep ahead for busy days. Prepare and season your steak up to a day in advance, storing it in an airtight container in the fridge until ready to cook. For leftovers, keep everything separate to avoid soggy tortillas. The steak will stay fresh refrigerated for up to three days. Reheat it gently in a skillet to maintain its flavor and texture. Avoid freezing cooked steak, but raw seasoned steak can be frozen for up to two months. Just defrost overnight in the fridge before cooking.
Tips for Making the Recipe
After making this recipe a few times, I’ve picked up some helpful tricks to make it even better. Here’s what I recommend:
- Freeze the ribeye for 10-15 minutes before slicing for easier, cleaner cuts.
- Don’t over-marinate the steak in lime juice; too long can make it mushy.
- Warm tortillas right before serving to keep them soft and pliable.
- If you’re entertaining, cut the avocado right before serving to prevent browning.
- Use fresh spices in the rub for the best flavor payoff.
With its bold flavors, quick prep, and endless customization, this Ribeye Steak Tacos recipe is one you’ll turn to again and again. Whether for a relaxed dinner at home or hosting friends, these tacos are guaranteed to satisfy!
Ribeye Steak Tacos Recipe
Ingredients
- 2 lbs thinly sliced ribeye steak
- ½ package corn tortillas
- ½ cup cilantro chopped
- 2 limes cut into wedges
- ½ block queso fresco diced
- 1 whole avocado sliced
- 1 tbsp chipotle chili powder
- 1 tbsp ground cumin
- ½ tsp salt
- ½ tsp garlic powder
- 1 tsp black pepper
- 1 cup red salsa optional
- 1 cup salsa verde optional
- ¼ cup diced jalapeños optional
Instructions
- Start by mixing the chipotle chili powder, cumin, salt, garlic powder, and black pepper in a bowl. This rub will pack the ribeye steak with flavor, giving it that signature taco seasoning twist.
- If your ribeye isn’t already shaved, slice it as thinly as possible (freezing it for 15 minutes beforehand makes this easier). Coat the steak evenly with the seasoning rub, then squeeze the juice of one lime over the meat. But don’t marinate too long! Around 30 minutes is perfect to maintain the steak’s tenderness.
- While the steak marinates, get the toppings ready. Chop the cilantro, dice your queso fresco, slice the avocado, and prep the lime wedges. If you’re using salsas or jalapeños, portion them into bowls for serving. Having everything ready before cooking makes assembly a breeze.
- Heat a cast iron skillet over medium heat and lightly spray with cooking spray. Warm each corn tortilla for 1-2 minutes per side until soft and slightly charred. Stack the tortillas and keep them covered to retain warmth.
- Turn up the heat on your skillet to medium-high. Since the ribeye is sliced thin, it cooks fast. Sear the steak for about 45 seconds to 1 minute per side. The goal is a beautifully browned exterior while keeping the meat juicy and tender.
- Lay the warm tortillas flat, then pile on the ribeye steak strips. Top with cilantro, queso fresco, avocado slices, and a squeeze of lime. Add salsas or jalapeños for extra flavor. Serve immediately and enjoy!
Notes
- Freeze the ribeye for 10-15 minutes before slicing for easier, cleaner cuts.
- Don’t over-marinate the steak in lime juice; too long can make it mushy.
- Warm tortillas right before serving to keep them soft and pliable.
- If you’re entertaining, cut the avocado right before serving to prevent browning.
- Use fresh spices in the rub for the best flavor payoff.
