Mini steak tacos can be a grande idea, whether you’re celebrating Cinco de Mayo or just enjoying a hearty, healthy meal with your family and friends.

Prep time: 35 minutes (includes marinating time) | Cook time: 5 minutes

Recipe courtesy of The Beef Checkoff.




1/2 cup prepared Italian dressing
1/4 cup lime juice
1 tablespoon honey
1-1/2  teaspoons ground cumin
1 teaspoon chili powder

Remaining ingredients

1-1/2 pounds beef shoulder top blade (flat iron) steak
Nonstick cooking spray
12 La Tortilla Factory Hand Made Style Corn Tortillas, White or Yellow
1-1/2 cups (6 ounces) shredded Mexican cheese blend
3/4 cup Spicy Pico de Gallo*


Combine marinade ingredients in a medium bowl.

Cut beef in half lengthwise, then crosswise into 1/4-inch strips. Combine beef and marinade in a zip-top plastic bag. Close bag securely and marinate in refrigerator 30 minutes.

Remove beef from marinade and discard marinade.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add half of beef to pan. Stir-fry 1-2 minutes or until outside surface of beef is no longer pink (do not overcook). Remove from pan. Repeat with remaining beef.

Lay tortillas on a flat work surface. Divide beef evenly among tortillas. Top with each with 2 tablespoons cheese and 1 tablespoon Spicy Pico de Gallo. Serve with extra Spicy Pico de Gallo.

* To make Spicy Pico de Gallo, combine 1-1/2 cup chopped tomato, 1/2 cup finely chopped onion, 1/4 cup chopped fresh cilantro and 1 tablespoon minced jalapeño pepper in a large bowl. Stir in 1/4 cup hot sauce and 1 tablespoon fresh lime juice. Cover, and refrigerate 1 hour.

Recipe Courtesy of The Beef Checkoff.

Number of Servings: 12

Per Serving
Calories: 210 | Total fat: 9 grams | Total carbohydrates: 14 grams | Dietary fiber: 1 grams | Protein: 20 grams