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Grilled Steak Tacos with Pico de Gallo & Queso Fresco

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Juicy slices of grilled steak served on warm corn tortillas, topped with fresh pico de gallo, tangy sour cream, and crumbled queso fresco—classic street taco flavor made fresh at home.

Ingredients

Units Scale
  • For the Steak:
  • 1 lb flank or skirt steak
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 8 small corn tortillas
  • For the Pico de Gallo:
  • 2 Roma tomatoes, diced
  • 1/4 onion, finely chopped
  • 1 tablespoon chopped cilantro
  • 1/2 jalapeño, minced (optional)
  • Juice of 1 lime
  • Salt to taste
  • For Toppings:
  • 1/2 cup sour cream
  • 1/2 cup crumbled queso fresco

Instructions

  1. Marinate Steak: Combine olive oil, garlic, lime juice, chili powder, cumin, salt, and pepper. Coat steak in marinade and let sit for at least 30 minutes (or up to 4 hours).
  2. Cook Steak: Grill or pan-sear steak over medium-high heat for 3–4 minutes per side, depending on thickness. Let rest, then slice thinly against the grain.
  3. Make Pico de Gallo: Combine tomatoes, onion, cilantro, jalapeño, lime juice, and salt in a bowl. Mix and set aside.
  4. Assemble Tacos: Warm tortillas in a skillet. Layer sliced steak on each tortilla, top with pico de gallo, a dollop of sour cream, and a sprinkle of queso fresco.
  5. Serve immediately while warm.

Notes

  • Use flank steak for a more tender bite, but skirt steak works great too.
  • For extra char, finish tortillas directly over a gas flame for a few seconds per side.
  • Swap sour cream with Greek yogurt for a lighter option.
  • For spicier pico, use the full jalapeño with seeds.

Nutrition

Find it online: https://yumfoodusa.com/grilled-steak-tacos-with-pico-de-gallo-queso-fresco/