If you’re craving something vibrant, zesty, and downright irresistible, you’re going to love this Marinated Mojo Steak Tacos with Quick Guac Recipe. I absolutely adore how the citrusy marinade tenderizes the steak and infuses it with bright flavors that just explode in your mouth. Plus, the quick guacamole is creamy, easy, and perfectly complements those juicy steak slices. Stick around, because this recipe is not only fan-freaking-tastic but also super approachable, whether you’re a taco veteran or a curious newbie!
Why You’ll Love This Recipe
- Bold, Bright Flavors: The marinade combines lime, orange juice, and garlic for a fresh, tangy punch that really wakes up your taste buds.
- Simple Yet Impressive: You don’t need to be a master chef—just a bit of marinating time and a hot pan to impress friends and family.
- Quick Guacamole Partner: The easy guac recipe complements the steak perfectly, adding creaminess without overcomplicating prep.
Ingredients You’ll Need
You’ll notice the ingredients for this Marinated Mojo Steak Tacos with Quick Guac Recipe are a fantastic blend of citrus, herbs, and spices that work together to uplift the steak’s natural flavor. When picking your steak, skirt or flank are my go-tos—they soak up marinade beautifully and have just the right chew.
- Fresh lime juice: Gives the marinade its iconic sharp citrus tang—fresh is key here for that zesty brightness.
- Fresh orange juice: Adds a sweet counterbalance to the lime and garlic, rounding out the flavors.
- Olive oil: Helps the marinade coat the steak and keeps it juicy during cooking.
- Garlic cloves: Lots of garlic—this is one of my favorite parts because it packs a punch without overpowering.
- Dried oregano: Adds a hint of earthiness and depth.
- Ground cumin: Brings warmth and a subtle smoky note that pairs beautifully with steak.
- Cayenne pepper or fresh habanero: For that spicy kick—adjust based on your heat tolerance.
- Chopped cilantro: Freshness and a pop of green color—cilantro makes a huge difference here.
- Salt and black pepper: Essential for seasoning and enhancing every ingredient in the marinade.
- Skirt or flank steak: Rich in flavor and perfect for slicing thin for tacos.
- Tortillas, guac, chopped onions, lime wedges, extra cilantro: For assembly and toppings—always make these your own!
Variations
I love that this Marinated Mojo Steak Tacos with Quick Guac Recipe is so versatile—you can easily mix things up to suit your mood, dietary needs, or what’s in your kitchen.
- Spice Level Adjustment: I’ve dialed down the heat by swapping cayenne for smoked paprika when serving little ones, and it’s still deliciously smoky and flavorful.
- Protein Swaps: Sometimes I try this marinade with chicken thighs or even tofu for a meat-free version, and it works surprisingly well!
- Fresh Herb Boost: Adding fresh mint or parsley sometimes (along with cilantro) gives the tacos an unexpected freshness when I want to switch things up.
- Serving Style: I’ve used these marinated mojo steaks over rice bowls too—it’s a fun alternative if you want to skip tortillas.
How to Make Marinated Mojo Steak Tacos with Quick Guac Recipe
Step 1: Prepare and Marinate the Steak
Start by mixing the fresh lime juice, orange juice, olive oil, minced garlic, oregano, cumin, cayenne, chopped cilantro, salt, and pepper in a large shallow bowl. Give the marinade a quick taste—you’ll find it perfectly balanced with tartness, spice, and savory notes, but don’t be shy to adjust salt or heat to your liking. Next, add your skirt or flank steak, making sure it’s fully coated. Pop it into the fridge for at least 3 hours, but if you can, leave it up to 24 hours for maximum flavor and tenderness. Remember to bring the steak out of the fridge about 30 minutes before you cook so it’s not ice-cold when it hits the pan—this helps it cook more evenly.
Step 2: Cook the Steak to Perfection
I swear by using a hot cast iron skillet for this step—it gives a gorgeous sear and caramelization. Heat the pan over high for a couple of minutes, then lay down the steak. Depending on thickness and your doneness preference, cook each side about 3 to 6 minutes; I usually go for 4 minutes per side for medium. When the pan starts to smoke a bit, reduce the heat to medium-high to avoid burning. Once done, tent the steak with foil and let it rest for about 5-7 minutes. This resting period lets juices redistribute, so your steak stays juicy and tender. Lastly, slice the meat against the grain in thin strips—this is key for tenderness—and if you prefer cubed meat, cutting at an angle really helps keep the bites tender.
Step 3: Assemble Your Marinated Mojo Steak Tacos with Quick Guac Recipe
Warm your tortillas (corn or flour, your call!) and spread on a generous layer of quick guacamole—the creaminess pairs beautifully with the zesty steak. Top with the sliced steak, chopped onions, fresh cilantro, and a squeeze of lime. Trust me, the combination is just heavenly. Feel free to add anything else you love on tacos—maybe some pickled jalapeños or a splash of crunchy radish. Dig in immediately for the best experience!
Pro Tips for Making Marinated Mojo Steak Tacos with Quick Guac Recipe
- Marinate Longer for Tenderness: I discovered letting the steak hang out overnight brings out such wonderful flavor and an almost buttery texture.
- Don’t Skip Resting the Steak: I used to slice immediately, but resting made a huge difference in juicy slices that melt in your mouth.
- Heat Your Pan Well: A scorching hot pan locks in those beautiful char marks and flavor—you’ll notice the aroma fills your kitchen and whets your appetite.
- Slice Against the Grain: This is my golden rule for tender steak tacos—trust me, it’s the difference between chewy and melt-in-your-mouth.
How to Serve Marinated Mojo Steak Tacos with Quick Guac Recipe
Garnishes
Personally, I love topping these tacos with freshly chopped white onions and heaps of cilantro for a crunchy, fresh contrast. A squeeze of lime over the top is essential—it brightens every bite. If you’re feeling adventurous, a drizzle of crema or a sprinkle of cotija cheese takes things up a notch. Plus, pickled jalapeños give a lovely tangy heat variation that my family goes crazy for.
Side Dishes
I often serve these mojo steak tacos with a side of Mexican street corn (elote), or some crispy tortilla chips and salsa. A fresh bean salad or a light cabbage slaw are also great for adding some crunch and balance to the meal.
Creative Ways to Present
For parties, I like to lay everything out taco bar style so everyone can build their perfect taco. Lining up the sliced steak, guacamole, chopped veggies, and all the toppings makes it interactive and fun. For a casual weeknight dinner, wrapping the tacos in parchment paper keeps things tidy and gift-like. It’s made casual taco nights feel extra special for my family and guests!
Make Ahead and Storage
Storing Leftovers
I usually store leftover steak and guacamole separately in airtight containers in the fridge. This keeps the guac from browning too quickly and the steak retains its flavor and texture for up to 3 days. When ready to eat, just rewarm steak gently in a hot pan or microwave, while guac tastes best fresh and cool.
Freezing
I’ve frozen the marinated steak before cooking and it works fine for up to 2 months—just thaw overnight in the fridge before cooking. Avoid freezing cooked steak or guacamole because the texture changes unfavorably. Freshness is key with guac, so making a quick batch when you’re ready is always better.
Reheating
To reheat the steak, I recommend warming it in a skillet over medium heat for just a few minutes to prevent drying out. Covering the pan helps trap moisture. Avoid microwaving guac—fresh guacamole is easy to whip up quickly and always tastes best cool.
FAQs
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Can I use other cuts of steak for this Marinated Mojo Steak Tacos with Quick Guac Recipe?
Absolutely! While skirt and flank steak are my favorite due to their texture and flavor absorption, you can also use sirloin or hanger steak. Just keep in mind that thicker or leaner cuts may require adjusted cooking times and might not soak up the marinade as deeply.
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How spicy are these tacos? Can I make them mild?
The marinade includes cayenne pepper or habanero, so it has a nice kick but isn’t overwhelming—especially if you go light on the cayenne. If you want mild, simply reduce the spice or omit it altogether. The steak will still be bursting with flavor from the citrus and garlic.
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Is there a shortcut if I don’t have time to marinate overnight?
Yes! Ideally, marinate for at least 3 hours, but if you’re in a pinch, even 30 minutes will add decent flavor. Just aim to slice the steak thinly to help with tenderness, and be sure to use a very hot pan for a great sear.
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What’s the best way to make the quick guacamole for these tacos?
The quick guac is super simple—just mash ripe avocados with a little lime juice, salt, and minced garlic or onion if you like. It adds creaminess without overpowering the steak’s mojo flavor. I’ll often add a touch of chopped cilantro for freshness.
Final Thoughts
This Marinated Mojo Steak Tacos with Quick Guac Recipe has become one of my absolute favorites because it feels like a celebration of flavor without any fuss. It’s that perfect balance of vibrant, fresh, spicy, and savory that hits all the right notes. Whenever I make these, my family begs for seconds, and I love how flexible it is for busy weeknights or weekend entertaining. I truly hope you give it a try soon—once you do, I bet it’ll become a go-to in your kitchen, just like it did in mine!
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Marinated Mojo Steak Tacos with Quick Guac Recipe
- Prep Time: 3 hr 10 min
- Cook Time: 15 min
- Total Time: 3 hr 25 min
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
These Marinated Mojo Steak Tacos with Quick Guacamole offer a flavorful, easy-to-make meal perfect for taco night. The steak is marinated in a vibrant citrus and garlic mojo marinade, then pan-seared to juicy perfection. Served with quick guacamole, fresh onions, cilantro, and lime wedges inside warm tortillas, these tacos bring a fresh, zesty, and savory taste that’s sure to delight your taste buds.
Ingredients
Marinade
- ⅓ cup fresh lime juice
- ⅓ cup fresh orange juice
- ¼ cup olive oil
- 8-12 cloves garlic, minced
- 1 teaspoon dried oregano
- 1½ teaspoon ground cumin
- ½ teaspoon cayenne pepper (or a fresh habanero)
- ¼ cup chopped cilantro
- 1¼ teaspoon salt
- ½ teaspoon black pepper
Steak
- 2 – 2½ pounds skirt or flank steak
To Serve
- Tortillas
- Quick guacamole (see notes for recipe)
- Chopped onions
- Lime wedges
- Chopped cilantro
- Additional toppings as desired
Instructions
- Prepare the marinade: In a large shallow bowl, combine fresh lime juice, orange juice, olive oil, minced garlic, dried oregano, ground cumin, cayenne pepper, chopped cilantro, salt, and black pepper. Stir well, then taste and adjust seasoning if necessary.
- Marinate the steak: Coat the skirt or flank steak evenly with the marinade. Cover and refrigerate for at least 3 hours and up to 24 hours to allow the flavors to penetrate the meat. Remove from the refrigerator 30 minutes before cooking to allow it 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. Place the marinated steak in the pan and cook for about 3-6 minutes per side, depending on thickness and desired doneness. Four minutes per side typically yields medium doneness. If the pan becomes too hot, reduce to medium-high heat. Remove the steak and let it rest, tented with foil, for several minutes to allow juices to redistribute.
- Slice the steak: Slice the rested steak thinly against the grain. If dicing, cut at an angle to ensure tenderness in the meat cubes.
- Assemble the tacos: Warm the tortillas, spread with quick guacamole, top with the sliced or diced steak, chopped onions, cilantro, and a squeeze of fresh lime juice. Add any additional desired toppings and enjoy!
Notes
- For quick guacamole: mash ripe avocados with lime juice, salt, and chopped cilantro. Optionally add diced onions, jalapeños, and tomatoes.
- Feel free to customize your tacos with your favorite toppings such as radishes, salsa, or cheese.
- This mojo marinade is also great for serving steak over rice bowls instead of tacos.
Nutrition
- Serving Size: 1 taco with steak and guacamole
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg
