Entree: Mexico – Tamaulipas, Gulf Coast Mexico – Tacos de Bistec (Steak Tacos)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 1.5 lb (680 g) skirt or flank steak, trimmed
- 3 tbsp (45 ml) fresh lime juice (about 1-2 limes)
- 2 tbsp (30 ml) vegetable oil
- 3 garlic cloves, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1 tsp (2 g) smoked paprika or mild ancho chile powder
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 12 small corn tortillas (about 4 in / 10 cm each)
- 1 medium white onion, finely diced — about 6 oz (170 g)
- 1 packed cup (15 g) cilantro leaves, chopped
- 2 limes, cut into wedges (for serving)
- 1/2 cup (120 g) salsa roja or pico de gallo (store-bought or homemade)
- 1 tbsp (15 ml) vegetable oil or neutral oil for grilling/griddle
- Optional: 1 ripe avocado, sliced (approx. 6 oz / 170 g)

Instructions

Short Description:
Tamaulipas-style Tacos de Bistec are thinly grilled, simply seasoned steak served on warm corn tortillas with chopped white onion, fresh cilantro, and lime — a straightforward Gulf Coast street-food favorite made for quick assembly and bright flavors.

Regional Notes:
This Gulf Coast (Tamaulipas) variation keeps the bistec simply seasoned with regional spices (cumin, oregano, mild chile) and grilled over high heat for a light char rather than slow braising used elsewhere. Served with warm corn tortillas and the classic onion-cilantro garnish, it emphasizes the grilled beef and bright citrus common to the region.

1. Pat the steak dry with paper towels. In a shallow dish or resealable bag, combine lime juice, 2 tbsp (30 ml) vegetable oil, minced garlic, ground cumin, dried oregano, smoked paprika (or ancho powder), 1 tsp (5 g) kosher salt, and 1/2 tsp (1 g) black pepper.
2. Add the steak to the marinade, turning to coat both sides. Marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours; bring to room temperature 20 minutes before cooking).
3. Meanwhile, finely dice the white onion and chop the cilantro. Place in separate small bowls for topping. Warm the salsa and cut limes into wedges. If using avocado, slice and keep ready.
4. Preheat a grill or cast-iron griddle to high heat (surface should be very hot). If using a gas grill, heat to about 500°F (260°C). Oil the grates or griddle lightly with 1 tbsp (15 ml) oil.
5. Remove steak from marinade and scrape off excess. Grill the steak 3–5 minutes per side for medium-rare to medium (thickness-dependent); skirt or flank are thin and cook quickly. Aim for a good char without overcooking.
6. Transfer steak to a cutting board and let rest 5–7 minutes. This keeps juices inside and makes slicing easier.
7. While steak rests, warm the corn tortillas directly on the grill or on a hot skillet 20–30 seconds per side until pliable and slightly charred in spots. Keep tortillas wrapped in a clean towel to stay warm.
8. Slice the steak thinly against the grain into bite-sized strips or small slices.
9. Assemble tacos: place a few slices of steak on each warm corn tortilla, top with a pinch of diced onion and chopped cilantro, add a spoonful of salsa roja or pico de gallo, and finish with a squeeze of lime. Add avocado slices if desired.
10. Serve immediately with extra lime wedges and salsa at the table. Enjoy 3 tacos per person as a hearty main (adjust quantity for appetite).