These tacos have juicy, flavorful steak with a crispy, cheesy tortilla. They’re packed with flavor and come together pretty quickly once everything is prepped.

Ingredients (serves about 4)

Steak
1 lb flank or skirt steak
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika, optional
Salt and black pepper, to taste
Juice of 1 lime

Sauce
½ cup sour cream
2 tablespoons mayonnaise
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Squeeze of lime juice
Pinch of salt

For the Tacos
8 small corn tortillas
1 cup pico de gallo
1 cup shredded mozzarella cheese
Fresh cilantro, optional
Lime wedges

Instructions

In a bowl, mix together the olive oil, garlic, paprika, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, pepper, and lime juice. Add the steak and coat well. Let it marinate for at least 30 minutes, or up to 4 hours in the fridge.

Heat a skillet or cast iron pan over medium-high heat until very hot. Cook the steak for about 3 to 4 minutes per side, depending on thickness. Let it rest for 5 to 10 minutes, then slice thinly against the grain.

In a small bowl, mix together the sour cream, mayo, paprika, garlic powder, onion powder, lime juice, and salt until smooth.

To assemble, place a tortilla in a hot pan and sprinkle a thin layer of cheese on top. Let it melt and crisp slightly. Add sliced steak on top, then fold the tortilla in half and press gently so the cheese holds it together.

Open the taco slightly and add pico de gallo. Drizzle with the sauce and top with cilantro if you like. Serve with lime wedges on the side.

Tips

Slice the steak against the grain so it stays tender.

Let the pan get hot before cooking for a good sear.

The crispy cheese layer is what makes these, so don’t skip that step.