If you’re craving something vibrant, juicy, and packed with flavor, this Marinated Mojo Steak Tacos Recipe is going to be your new best friend in the kitchen. I absolutely love how this steak comes out tender and bursting with bright citrus notes, plus it’s so easy to whip up. Trust me, once you try these tacos, your taco nights will never be the same!
Why You’ll Love This Recipe
- Simple, Flavor-Packed Marinade: A little citrus, garlic, and spices turn skirt or flank steak into a juicy superstar.
- Perfectly Tender Steak: The marinade and slicing against the grain make every bite melt in your mouth.
- Customizable Taco Toppings: From quick guac to fresh cilantro and onions, it’s easy to dress these up your way.
- Great for Meal Prep: Marinate ahead, cook fast, and reheat leftovers with zero flavor loss.
Ingredients You’ll Need
These ingredients dance together perfectly to create that classic mojo steak flavor I adore. Plus, using fresh citrus juice and quality garlic really lifts the marinade — don’t skip on the fresh lime and orange juices!
- Fresh lime juice: This adds sharp brightness that balances the richness of the steak.
- Fresh orange juice: Sweetness here softens the acidity, making the marinade beautifully balanced.
- Olive oil: Helps tenderize the meat and carries those flavors deep into every bite.
- Garlic (lots of it!): Minced fresh garlic gives the marinade a pungent, savory kick.
- Dried oregano: Adds just the right herby notes to round out the citrus and garlic.
- Ground cumin: Brings a warm, earthy background flavor that I can’t get enough of.
- Cayenne pepper or fresh habanero: Optional heat to add a smoky punch — adjust based on how spicy you like it.
- Chopped cilantro: Stirred into the marinade and used as a fresh topping, cilantro brightens every mouthful.
- Salt and black pepper: Essential to enhance all other flavors.
- Skirt or flank steak: These cuts soak up the marinade beautifully and stay juicy when cooked right.
- Tortillas and taco toppings: I’m a fan of warm corn tortillas, whipped-up quick guac, diced onion, fresh cilantro, and a squeeze of lime.
Variations
I love that you can easily switch things up with this Marinated Mojo Steak Tacos Recipe to suit your mood, dietary needs, or what’s in your pantry. Here are a few ways I’ve customized it to keep taco night exciting.
- Add More Heat: Once, I traded cayenne for fresh chopped jalapeños in the marinade—it gave a fresh spicy zing that had everyone reaching for more.
- Use Different Proteins: Sometimes I swap steak for chicken thighs marinated the same way—delicious and perfect for meal prep variation.
- Make It Vegetarian: Try marinated portobello mushrooms grilled and chopped for a meaty texture without the beef.
- Switch Up the Tortilla: Flour, corn, or even crispy tostada shells work — whichever you prefer or have on hand.
How to Make Marinated Mojo Steak Tacos Recipe
Step 1: Whip Up That Mojo Marinade
Start by mixing together fresh lime juice, orange juice, olive oil, tons of minced garlic, oregano, cumin, cayenne, chopped cilantro, salt, and pepper in a large shallow bowl. Give it a quick taste—this is your chance to adjust the balance of citrus or spice if you want. Then, immerse your skirt or flank steak in the marinade, coat it well, cover, and pop it in the fridge for at least 3 hours. I usually go for the full 24 hours when I have time because that’s when the flavor really sinks in. Just remember to pull the steak out about 30 minutes before cooking so it warms up and cooks evenly.
Step 2: Sear That Steak to Juicy Perfection
Heat a large cast iron skillet (or your heaviest pan) over high heat for a few minutes. Once it’s really hot, add the steak and sear it for about 3-6 minutes per side depending on thickness and how you like your steak. I usually aim for 4 minutes per side for medium—you’ll feel the firmness change as it cooks. If your pan starts to smoke too much or the marinade chars, just drop the heat to medium-high. When done, transfer the steak to a plate and tent it loosely with foil—resting lets the juices redistribute and keeps the meat tender.
Step 3: Slice and Assemble Your Tacos
Slice the steak thinly against the grain—that’s key for tenderness. I like to angle my knife so the steak cubes or strips stay juicy and easier to chew. Warm your tortillas, spread on my quick guac (recipe shared in notes!), add the steak slices, chopped onions, fresh cilantro, then don’t skip a squeeze of lime—this brightens every bite. And voilà, you have tacos that your whole crew will love.
Pro Tips for Making Marinated Mojo Steak Tacos Recipe
- Marinate Overnight for Best Flavor: I discovered that letting the steak soak for 12-24 hours really makes all the flavors sing.
- Room Temp Steak Cooks Evenly: Removing the steak from the fridge 30 minutes before cooking prevents uneven cooking and overdone edges.
- Use a Cast Iron Skillet: The heat retention delivers the perfect sear that locks in flavor and juiciness.
- Don’t Skip Resting the Meat: Letting the steak rest prevents all those flavorful juices from running onto your pan.
How to Serve Marinated Mojo Steak Tacos Recipe
Garnishes
My go-to garnishes are diced white onions, fresh cilantro, and a zesty squeeze of lime. I also love adding a creamy dollop of quick guac right on top for that cool contrast to the tangy, spicy steak. If you want to shake things up, try some pickled jalapeños or crumbled cotija cheese for a salty punch.
Side Dishes
I usually serve these tacos with a simple Mexican street corn salad or a crisp cabbage slaw to add crunch and balance. Sometimes, I even make a quick black bean and corn salad on the side—it’s easy, fresh, and makes the meal feel complete.
Creative Ways to Present
For special taco nights, I’ve laid out the steak, guac, and toppings buffet-style so everyone can build their tacos exactly how they like. On game days, I like stacking the tacos in a pretty platter, garnished with lime halves and cilantro sprigs—so inviting and simple!
Make Ahead and Storage
Storing Leftovers
Leftover steak slices go beautifully in an airtight container in the fridge for 3-4 days. I keep the tortillas and guac separate to prevent sogginess, and everything holds up well, making next-day tacos just as tasty.
Freezing
I’ve frozen cooked, sliced mojo steak a few times. Just portion it out in freezer bags, squeeze out excess air, and it’ll keep for up to 3 months. When you thaw it slowly in the fridge overnight, it tastes almost as fresh as day one.
Reheating
The best way I’ve found to reheat leftover steak for tacos is quickly on a hot skillet with a drizzle of olive oil—just enough to warm without drying it out. Microwave works in a pinch too, but watch the time so it doesn’t get rubbery.
FAQs
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Can I use other cuts of beef for this Marinated Mojo Steak Tacos Recipe?
Absolutely! While skirt and flank steak are classic choices because they absorb marinades well and stay tender, you can use other cuts like hanger steak or flat iron. Just keep in mind those cuts might need slight adjustments in marinade time or cooking method to get the best texture.
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How long should I marinate the steak for maximum flavor?
I’ve found that at least 3 hours works, but for the juiciest, most flavorful results, marinating overnight or up to 24 hours is ideal. Just don’t go beyond a day, as the citrus might start to “cook” the meat like a ceviche.
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What’s the best way to slice the steak?
Slice the steak thinly against the grain. This breaks up muscle fibers, ensuring the meat is tender and easy to eat. For diced tacos, I like to cut at a slight angle to keep the cubes tender and juicy.
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Can I prepare the guacamole in advance?
For sure! My quick guac can be made a few hours ahead and stored in an airtight container with plastic wrap pressed directly onto the surface to avoid browning—fresh lime juice also helps keep it green.
Final Thoughts
This Marinated Mojo Steak Tacos Recipe has become my go-to for taco night because it’s simple but delivers big on flavor every time. I love how flexible it is—you can dress it up or keep it simple, serve it to a crowd or just for yourself. Honestly, if you make this once, you’ll keep coming back to it, just like my family does. So grab your ingredients, turn up some music, and get ready for a seriously delicious meal that feels like a celebration in every bite!
Print
Marinated Mojo Steak Tacos Recipe
- Prep Time: 3 hr 10 min
- Cook Time: 15 min
- Total Time: 3 hr 25 min
- Yield: 6 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Description
These Marinated Mojo Steak Tacos with Quick Guac are a flavorful and easy-to-make dish featuring tender skirt or flank steak marinated in a vibrant citrus and garlic mojo. Perfectly pan-seared to medium doneness and served on warm tortillas with fresh guacamole, diced onions, cilantro, and lime wedges, these tacos deliver a delicious combination of tangy, spicy, and savory flavors ideal for a casual dinner or a festive gathering.
Ingredients
Marinade Ingredients
- ⅓ cup fresh lime juice
- ⅓ cup fresh orange juice
- ¼ cup olive oil
- 8-12 cloves garlic, minced
- 1 teaspoon dried oregano
- 1½ teaspoons ground cumin
- ½ teaspoon cayenne pepper (or a fresh habanero)
- ¼ cup chopped cilantro
- 1 ¼ teaspoons salt
- ½ teaspoon black pepper
Main Protein
- 2 – 2 ½ pounds skirt or flank steak
To Serve
- Tortillas
- Quick guacamole (see notes)
- Chopped onions
- Lime wedges
- Chopped cilantro
- Optional: any other favorite taco toppings
Instructions
- Prepare the Steak Marinade: In a large shallow bowl, combine the lime juice, orange juice, olive oil, minced garlic, dried oregano, ground cumin, cayenne pepper, chopped cilantro, salt, and black pepper. Stir well and taste to adjust seasoning if needed.
- Marinate the Steak: Coat the skirt or flank steak thoroughly with the marinade. Cover and refrigerate for at least 3 hours and up to 24 hours to allow flavors to deeply penetrate the meat. Remove the steak from the refrigerator about 30 minutes before cooking to come to room temperature.
- Cook the Steak: Heat a large cast iron skillet or heavy pan over high heat for a couple of minutes until very hot. Add the steak to the pan and sear each side for 3 to 6 minutes depending on thickness and desired doneness; 4 minutes per side is ideal for medium. If the pan overheats, reduce heat to medium-high to avoid burning. Once cooked, transfer steak to a cutting board and tent loosely with foil. Let it rest for several minutes to retain juices.
- Slice the Steak: After resting, slice the steak thinly against the grain for tender pieces. If dicing, cut at a slight angle to maximize tenderness of the meat cubes.
- Assemble the Tacos: Warm tortillas and spread with quick guacamole. Top with slices or cubes of mojo steak, diced onions, fresh cilantro, and a squeeze of lime. Add any additional favorite toppings and serve immediately.
Notes
- This recipe is extremely versatile and quick, with the marinade being the key flavor enhancer—just marinate and cook.
- Mojo steak tacos are ideal for stuffing into soft tortillas or serving over rice bowls.
- Quick guacamole is a simple and fresh addition that complements the tangy and spicy mojo flavors.
- Cook steak to your preferred doneness by adjusting cook times as needed.
- Using a cast iron skillet helps achieve a beautiful sear and enhances flavor.
Nutrition
- Serving Size: 1 serving (approx. 1 taco with steak and guac)
- Calories: 380
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
