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Baja Steak Tacos

Authentic Baja steak tacos with smoky grilled beef, zesty lime crema, and vibrant fresh salsa wrapped in warm tortillas, bringing coastal flavors of Baja California to your kitchen.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1.5 lbs flank steak or skirt steak
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
For the Lime Crema
  • 1/2 cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 clove garlic, minced
For the Fresh Salsa
  • 2 medium tomatoes, diced
  • 1/4 red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • Salt to taste
Additional
  • 8-10 corn tortillas
  • 1 cup shredded cabbage

Method
 

Prepare the Lime Crema and Salsa
  1. Whisk together sour cream, lime juice, lime zest, and minced garlic in a small bowl until smooth and creamy. Cover and refrigerate.
  2. For the salsa, combine diced tomatoes, red onion, jalapeño, cilantro, and lime juice in a medium bowl. Season with salt and let it sit to allow flavors to marry.
Season the Steak
  1. Pat the steak completely dry with paper towels.
  2. Rub olive oil all over the meat, then season generously with chili powder, cumin, smoked paprika, salt, and pepper. Massage the spices into the meat with your hands, ensuring every surface is coated.
Cook the Steak
  1. Heat a grill pan or outdoor grill to medium-high heat.
  2. Place the seasoned steak on the hot surface and cook for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 130°F.
  3. Transfer to a cutting board and let rest for 5 minutes.
Slice and Assemble
  1. Slice the rested steak against the grain into thin strips.
  2. Warm tortillas on the grill or in a dry skillet until pliable and lightly charred in spots.
  3. Fill each tortilla with sliced steak, shredded cabbage, fresh salsa, and a drizzle of lime crema.

Notes

Greek yogurt works wonderfully in place of sour cream for lighter crema. Flank steak can be replaced with sirloin or even chicken thighs. The salsa and crema can be prepared up to 4 hours in advance. Don't skip resting the meat after cooking. Always slice against the grain for tenderness. Store leftover steak in refrigerator for up to 3 days, crema and salsa for 2-3 days. Reheat steak gently to prevent overcooking.