Steak And Potato Tacos

A south-of-the-border twist on a classic steak dinner, these Steak and Potato Tacos bring together the bold flavors of grilled steak, crispy potatoes, and fresh veggies in a crispy taco shell. It’s a fiesta in your mouth!

Ready Time

45 mins

Yields

8 servings

Ingredients

1 pound flank steak, sliced into thin strips
2 large onions, sliced
4 large cloves of garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
Salt and black pepper, to taste
8 small-sized potatoes, peeled and cut into 1-inch cubes
2 tablespoons olive oil
8 tacos shells
Shredded lettuce
Diced tomatoes
Shredded cheese (Monterey Jack or Cheddar work well)
Sour cream
Salsa
Cilantro, chopped (optional)

Instructions

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the sliced onions and cook until they’re translucent, about 5 minutes.

Add the minced garlic and cook for another minute, until fragrant.

In a small bowl, mix together the cumin, chili powder, paprika, and cayenne pepper.

Sprinkle this spice blend over the sliced steak and season with salt and black pepper.

Add the steak to the skillet and cook for 3-4 minutes per side, or until it reaches your desired level of doneness.

Remove the steak from the skillet and set aside.

Add the remaining 1 tablespoon of olive oil to the skillet.

Add the diced potatoes and cook until they’re golden brown, about 10-12 minutes.

Season with salt and black pepper to taste.

Warm the tacos shells according to the package instructions.

Assemble the tacos by slicing the cooked steak into thin strips.

Add a few slices of steak to each tacos shell, then top with sautéed onions, diced potatoes, shredded lettuce, diced tomatoes, shredded cheese, a dollop of sour cream, and a spoonful of salsa.

Garnish with chopped cilantro, if desired.

Serve immediately and enjoy!

Notes

For the best results, slice the steak against the grain to ensure tender strips. If using cayenne pepper, adjust the amount to your desired level of heat.

You can also substitute the potatoes with sweet potatoes or Yukon golds for a different twist.

Make sure to not overcrowd the skillet when cooking the potatoes, cook in batches if necessary. To add some extra flavor, sprinkle some cumin or chili powder on the potatoes while they’re cooking.

Don’t overcook the steak, 3-4 minutes per side is perfect for medium-rare, adjust the cooking time based on your preference.

You can also toast the tacos shells on a dry skillet before assembling the tacos for some extra crunch.