Mojo Steak Tacos
These mojo steak tacos are full of flavor when the steak is marinated in a simple orange, lime, and garlic sauce, seared to perfection, and loaded with all the classic taco-truck toppings!
- 1 1/2 pounds skirt steak (or similar, thin-cut steak)
- 8 flour tortillas (taco-size)
- 1 avocado, sliced
- 1 small white onion, diced
- handful cilantro (about 1/3 cup packed), roughly chopped
- 1 jalapeno, thinly sliced or minced (optional)
- 1 cup thinly sliced cabbage
- cotija cheese (optional)
- juice of 1 orange (about 1/4 cup)
- juice of 2 limes (about 2 tablespoons, plus additional lime wedges for serving)
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/3 cup oil
Whisk together all marinade ingredients. Pour into a large resealable bag. Add steak, seal the bag, and shake a bit to get the steak well-coated. Refrigerate 8 hours or overnight.
Grease a large skillet and bring to temperature over medium-high heat. Add steak (discard marinade) and cook 4-6 minutes on each side, til slightly charred on the outside. Remove from heat and allow to rest for about 5-10 minutes. (meanwhile move on to next step)
Combine diced onion, cilantro, and jalapeños (optional) in a bowl and stir to combine. Set aside.
Assemble tacos by dividing cabbage, avocado slices, and onion mixture between tortillas. Thinly slice the steak and divide between tacos. Serve with lime wedges and top with crumbled cotija cheese if desired.
Recipe serves four, two tacos per serving.
Skirt steak is the best option for these tacos as it picks up the flavors of the marinade very well, but if you can't get your hands on some (like I couldn't when I photographed this recipe) you can use something like flank steak, or even top sirloin.
Recipe prep and cooking time does not include at least 8 hours of marinating time.