Garlic Cilantro Steak Tacos


Garlic Cilantro Steak Tacos

Garlic Cilantro Steak Tacos
Garlic Cilantro Steak Tacos

This tender, juicy steak is loaded up with cilantro and garlicky goodness. Paired with my special creamy green sauce, these tacos are just unforgettable. Late-night taco trucks in the city have nothing on a quiet weeknight at home, munching down on these. Every component in these tacos is packed with flavor, and it’s a delightful shock to your taste buds when you take that first bite. Enjoy this on your own or with friends and family for a meal they’ll absolutely love you for making.

Yields4 servings


  • For the Steak and Marinade
  • 2 lb (907 g) flap meat or boneless steak of choice
  • 1 bunch cilantro
  • 1/4 onion
  • 3 tablespoons (45 ml) lime juice
  • 4 cloves garlic
  • 1 1/2 teaspoon (9 g) salt
  • 3/4 teaspoon black pepper
  • 1 teaspoon cumin
  • 5 tablespoons (75 ml) olive oil, divided
  • 1/2 jalapeño (optional)

  • For the Creamy Green Sauce

  • 1 bunch cilantro
  • 1/4 cup (60 ml) lime juice
  • 5 cloves garlic
  • 1/2 jalapeño
  • 1/2 cup (120 ml) sour cream
  • 1/2 cup (116 g) cream cheese
  • 1 teaspoon salt

  • For Assembling and Serving
  • Mini corn or flour street taco tortillas, heated
  • 1 sliced avocado
  • Diced red onions
  • Chopped cilantro
  • Cotija cheese (optional)
  • Lime wedges


  1. To prepare the steak and marinade, cut the steak into taco-size bits (½-inch [1.3-cm] pieces). Prepare the marinade by combining the cilantro, onion, lime juice, garlic, salt, pepper, cumin, 3 tablespoons (45 ml) of the olive oil and jalapeño (if using) in a blender. Blend until a smooth, dark green sauce has formed. Pour the marinade over the cut steak and set it aside to marinate.

  2. For the creamy green sauce, combine the cilantro, lime juice, garlic, jalapeño, sour cream, cream cheese and salt in a blender. Blend until a creamy, light green sauce has formed.

  3. Heat a skillet over high heat and add the remaining oil until it’s very hot. Using tongs, drip off any excess marinade and place the steak on the hot skillet. Cook for 5 minutes, or until cooked to your liking.

  4. To assemble the tacos, spoon the hot, juicy steak onto the mini tortillas. Layer on the sliced avocado, onions, a generous drizzle of the creamy green sauce, a sprinkle of chopped cilantro and crumbled Cotija cheese (if using). Serve with lime wedges.

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