Steak Tacos with Jalapeño Lime Ranch

Steak tacos on black serving platter sprinkled with cheese and other ingredients.

5 from 1 vote

Steak Tacos with Jalapeño Lime Ranch

Spice this Taco Tuesday up with my Steak Tacos. They're drizzled with zesty Jalapeño Lime Ranch, and perfect for a flavorful weeknight meal.

Prep Time5

Cook Time15

Resting Time10

Total Time30

Course: Appetizer, Main Course, Main Dish

Cuisine: Barbecue, Mexican

Keyword: Steak Tacos with Jalapeño Lime Ranch

Servings: people

Author: Susie Bulloch

Ingredients

2 pounds skirt steak
2 Tablespoons avocado oil
2 Tablespoons Hey Grill Hey Fiesta Rub

Jalapeño Lime Ranch

½ cup mayonnaise
½ cup sour cream
1 jalapeños seeds optional
½ cup fresh cilantro leaves
½ teaspoon Kosher salt
½ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 lime for juice

Taco Toppings

16 street taco shells flour or corn
½ cup white onion diced
1 bunch fresh cilantro leaves
2 lime wedged
queso fresco optional

Instructions

Make the dressing. Combine all ingredients for the jalapeño lime dressing in a blender jar or food processor and pulse until well combined and creamy. Refrigerate the dressing until ready to serve.
½ cup mayonnaise, ½ cup sour cream, 1 jalapeños, ½ cup fresh cilantro leaves, ½ teaspoon Kosher salt, ½ teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, 2 lime
Preheat the grill. Preheat your gas or charcoal grill for High heat grilling, between 450-500 degrees F.
Season the steak. Drizzle all sides of the steak with avocado oil, then pat to evenly distribute with gloved hand. Next, season liberally on both sides with Fiesta Rub, or your favorite taco seasoning.
2 pounds skirt steak, 2 Tablespoons avocado oil, 2 Tablespoons Hey Grill Hey Fiesta Rub
Grill steak. Place seasoned steaks on grill grates for 2-3 minutes per side, and squeeze the lime juice over the top of the steaks as they are on the grill. Remove the steak when it has reached an internal temperature of 130-135 degrees F (for medium-rare steak).
Rest and slice steak. Rest the steak for 5-10 minutes. Once your steak is rested, then chop the steak into bite-sized pieces. During this time, assemble your toppings.
½ cup white onion, 1 bunch fresh cilantro leaves, 2 lime, queso fresco
Assemble and serve. Place the tortillas on the grill for approximately 30 seconds per side. Remove the tortillas, and add your chopped steak and preferred toppings. My preferred toppings are in the ingredients list, but feel free to customize.
16 street taco shells

Nutrition