Bring a little more indulgence to taco night with these flavour-packed Ribeye Steak Tacos. Thinly sliced ribeye is seasoned with smoky chipotle, cumin and garlic, then quickly seared for tender, juicy beef with plenty of charred flavour. Tucked into warm corn tortillas and finished with creamy avocado, queso fresco, fresh coriander and a squeeze of lime, these tacos are vibrant, fresh and made for sharing.
Ingredients
- 2 lbs shaved or thinly slice ribeye steak
-
1/2 package corn tortillas
- Cilantro - 1/2 cup, chopped
- 2 limes cut into wedges
- 1/2 block of queso fresco, cubed.
- Avocado - 1 whole, sliced
- 1 tbsp chipotle chili powder
- 1 tbsp ground cumin
- 1/2 tsp salt
-
1/2 tsp garlic powder
- 1 tsp black pepper
- 1 cup red salsa (optional)
- 1 cup salsa verde (optional)
- 1/4 cup diced jalapeños (optional)
Instructions
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Mix together dry spices.
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Slice ribeye steak into thin strips and rub with spices.
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Squeeze the juice of 1 lime over the steak (for no longer than a half hour).
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Squeeze in the lemon juice, stir in the remaining butter, and season to taste with sea salt and black pepper. Leave to cool slightly.
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Prep remaining ingredients (slice limes, chop cilantro, dice cheese, slice avocados and pour salsas into bowls for serving).
- Warm corn tortillas on cast iron skillet sprayed with cooking spray for 1.5 minutes per side and pile for serving.
- Cook steak in cast iron fry pan for about 2 minutes total or until desired doneness.
- To Make Your Taco – add all of the ingredients into the tortilla and enjoy!
- Adjustments: diced onions, chorizo, pineapple toppings.
- Note: Mix it up however you like it! Add raw onions, add pepitos! Do what you and your family like to make these special!
