These Flank Steak Tacos feature citrus-marinated flank steak grilled to juicy perfection and topped with a bright, creamy mango avocado salsa. Tucked into warm tortillas, they make a fresh, flavorful dinner perfect for Taco Tuesday, entertaining, or a relaxed weeknight meal.
If you serve tacos often, these flank steak tacos are a delicious alternative to traditional ground beef tacos. The citrus marinade infuses the steak with tangy flavor while helping tenderize the meat, and the mango avocado salsa adds a sweet, creamy contrast that elevates every bite. This recipe is especially well-suited to warmer months when fresh mangoes and citrus are at their peak.
Flank Steak Tacos at a Glance
- Yields: 8–10 tacos
- Time Needed: About 25 minutes active cook time plus 2–8 hours to marinate
- Perfect For: Taco night, family dinners, or casual entertaining
- Why You’ll Love It: A bright citrus marinade, careful grilling to temperature, and thin slices against the grain create tender steak tacos, while the fresh salsa brings color and texture.
Kristen’s Keys for Great Flank Steak Tacos
This recipe borrows techniques from classic grilled marinated flank steak and adapts them for tacos. The citrus-based marinade keeps the meat juicy and adds brightness, while the mango avocado salsa delivers sweetness and creaminess that pairs beautifully with the beef.
- Score the steak lightly before marinating. Shallow cuts in a diamond pattern help the marinade penetrate the surface for more flavor.
- Don’t exceed 8 hours of marinating. Citrus juices tenderize quickly; overly long marinating can change the meat’s texture.
- Let the steak rest after grilling. Pull the beef from the heat at about 128–130°F for medium-rare and rest it 5–10 minutes to retain juices and tenderness.
- Slice against the grain. Thin slices cut across the muscle fibers for the most tender bites.
Happy cooking! xo Kristen
Notes on Ingredients
- Flank steak: Aim for 1–1½ pounds and a fairly even thickness for consistent cooking and enough servings for 8–10 tacos.
- Limes and orange: Use both zest and juice. Zest concentrates flavor and juice contributes acidity to tenderize the meat.
- Brown sugar or honey: Balances acidity and encourages caramelization on the grill.
- Smoked paprika: Adds smoky complexity; choose smoked paprika rather than regular paprika for the intended flavor.
- Mango: Pick a mango that yields slightly to gentle pressure and smells sweet.
- Avocado: A ripe but firm Hass avocado will hold up well in the salsa.
- Jalapeño: Keep or remove seeds to adjust heat level to your preference.
- Tortillas: Corn provides classic flavor, while flour offers softness and less tearing—choose based on taste and texture preference.
How to Make Flank Steak Tacos
The following steps cover marinating and grilling the steak, preparing the mango avocado salsa, warming tortillas, and assembling the tacos for the best results.
Step One: Marinate the Steak
Zest and juice the limes and orange, then whisk the juice and zest with olive oil, brown sugar (or honey), minced garlic, smoked paprika, and salt. Pat the steak dry and, if desired, score the surface with shallow diagonal cuts in a diamond pattern to help the marinade penetrate.
Place the steak in the marinade, turning to coat evenly. Refrigerate for at least 2 hours and no more than 8 hours.
Step Two: Cook Steak
Preheat a grill or cast-iron grill pan to medium-high and lightly oil the grates. Remove excess marinade from the steak, then grill 4–5 minutes per side for medium-rare, or until the internal temperature reaches around 128–130°F. Transfer to a cutting board, tent with foil, and rest 5–10 minutes so the juices redistribute.
Step Three: Make the Mango Avocado Salsa
While the steak rests, combine diced mango, cubed avocado, minced red onion, minced jalapeño, chopped cilantro, lime zest and juice, and a pinch of salt in a bowl. Gently fold the ingredients to preserve the avocado’s texture.
Step Four: Warm Tortillas
Warm tortillas briefly to make them pliable and more flavorful. Place them on the grill or grill plate for 30–60 seconds per side until lightly toasted, or wrap in a damp towel and microwave 45–60 seconds until warm.
Step Five: Assemble
Slice the rested steak thinly across the grain, then divide the meat among the warmed tortillas and top each taco with mango avocado salsa. Serve immediately while warm.
Recipe Modifications
- Alternate steaks: Skirt steak is a great substitute, and sirloin is a budget-friendly option—adjust cooking time and still aim for medium-rare for tender results.
- Use chicken: The citrus marinade adapts well to boneless chicken thighs, but follow appropriate marinating and cooking times for chicken to ensure safety and best texture.
- Change the topping: If not using mango avocado salsa, try pineapple-mango salsa, grilled corn salsa, salsa verde, pico de gallo, or guacamole for different flavor profiles.
- Add cheese: Crumbled cotija, queso fresco, or feta work nicely with the sweet salsa and grilled beef.
Serving Suggestions
Set the components out buffet-style so guests can assemble their own tacos. Complement the meal with side dishes such as Spanish rice, cilantro lime rice, tortilla chips and salsa, Mexican street corn salad, or a bean-based salad.
Storage Tips
- Leftover steak: Store cooled steak in an airtight container for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth to prevent drying.
- Leftover salsa: Mango avocado salsa is best fresh because avocado browns quickly. Prepare the salsa without avocado up to one day ahead, then stir in diced avocado just before serving.
- Repurpose leftovers: Sliced leftover steak is excellent in quesadillas, salads, or grain bowls for easy next-day meals.
More Favorite Taco Recipes
- Breakfast Tacos
- Baked Fish Tacos
- Shrimp Tacos
- Crispy Potato Tacos
- Sweet Potato Black Bean Tacos
Flank Steak Tacos
Ingredients
For the Flank Steak
- ¼ cup extra virgin olive oil
- 2 large limes, zested and juiced (about ¼ cup juice and 2 tsp zest)
- 1 large navel orange, zested and juiced
- ¼ cup brown sugar or honey
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1–1½ pounds flank steak
For the Mango Avocado Salsa
- 1 large mango, peeled and diced into ½-inch cubes
- 1 large Hass avocado, pitted and diced into ½-inch cubes
- ¼ cup minced red onion
- ½ small jalapeño, seeds removed if desired, minced
- ¼ cup chopped fresh cilantro
- Zest and juice of 1 large lime
- Generous pinch kosher salt
For Serving
- 8–10 (6-inch) corn or flour tortillas
Instructions
- In a shallow dish, whisk together olive oil, the zest and juice of the limes and orange, brown sugar or honey, minced garlic, smoked paprika, and kosher salt until combined.
- Pat the flank steak dry and, if desired, score the surface with shallow diagonal cuts in a diamond pattern so the marinade can penetrate.
- Place the steak in the marinade or a resealable bag, pour marinade over the steak, and refrigerate for at least 2 hours and up to 8 hours.
- Preheat the grill or grill pan to medium-high and lightly oil the grates.
- Remove excess marinade from the steak and grill 4–5 minutes per side for medium-rare, until the internal temperature reaches about 128–130°F. Transfer to a cutting board, tent with foil, and rest 5–10 minutes.
- While the steak rests, prepare the salsa by gently combining diced mango, diced avocado, minced red onion, minced jalapeño, chopped cilantro, lime zest and juice, and a pinch of salt.
- Warm the tortillas briefly on the grill or in the microwave until pliable and lightly charred if desired.
- Thinly slice the rested steak against the grain. Fill warm tortillas with sliced steak and top with mango avocado salsa. Serve immediately.
Notes
Steak size: The marinade is intended for a 1–1½ pound flank steak. For larger cuts, increase the marinade accordingly and grill to temperature. Substitutes: Skirt steak works well; sirloin is a budget-friendly option. Salsa: Make the salsa without avocado up to one day ahead; add avocado just before serving. Storage: Store cooked steak in an airtight container up to 4 days and reheat gently.
Nutrition
Calories: 160 kcal | Carbohydrates: 15 g | Protein: 6 g | Fat: 10 g
Nutrition information is an approximation and may vary based on specific ingredients and portion sizes.