Perfect for taco night, these satisfying flank steak tacos pair nicely with Georgian Bay Tequila Smash™.

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes (+ 4 hours 10 minutes standing time)

Makes: 8


Flank Steak Asada:

1/3 cup (75 mL) lime juice

2 tbsp (30 mL) soy sauce

2 tbsp (30 mL) olive oil

3 cloves garlic, minced

1 tbsp (15 mL) chili powder

1 tsp (5 mL) ground cumin

1 tsp (5 mL) dried oregano

1 tsp (5 mL) brown sugar

1/2 tsp (2 mL) each salt and pepper

1 1/2 lb (750 g) flank steak

Taco fixings:

1 cup (250 mL) diced tomatoes

1/4 cup (60 mL) diced onions

1/4 cup (60 mL) lime juice

2 tbsp (30 mL) finely chopped fresh cilantro

1/2 tsp (2 mL) salt

8 flour tortillas (6-inch/15 cm), warmed according to package directions

1 avocado, halved, pitted, peeled and sliced

Habanero hot sauce, for serving


Flank Steak Asada: Stir together lime juice, soy sauce, oil, garlic, chili powder, cumin, oregano, brown sugar, salt and pepper.  

Place flank steak in resealable bag; pour marinade over top. Refrigerate for at least 4 hours or up to overnight.

Tacos: In bowl, stir together tomatoes, onions, lime juice, cilantro and salt; set aside.

Preheat grill to medium-high; grease grate well. Remove steak from marinade; discard marinade. Grill steak for 4 to 5 minutes per side or until well marked and internal temperature reaches 145°F (63°C) for medium or until cooked as desired. Let stand for 10 minutes; slice thinly against the grain.

Assemble sliced steak in tortillas with avocado, salsa and drizzle of hot sauce. Serve with Tequila Smash™.


• For a busy weeknight, serve with store-bought pico de gallo and guacamole.

• Substitute corn tortillas for flour tortillas if preferred.

• For even cooking, let steak stand at room temperature for 30 minutes before cooking.

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