If you’re craving something fresh, flavorful, and downright irresistible for taco night, you’ve got to try my Marinated Mojo Steak Tacos with Quick Guac Recipe. This recipe is one of my absolute favorites because the marinade packs a punch of citrusy, garlicky goodness that makes a juicy skirt steak sing, and the quick guacamole adds a creamy, zesty finish that ties it all together. Trust me, once you make these, they’ll become your go-to taco for weeknight dinners or weekend gatherings alike.
Why You’ll Love This Recipe
- Bursting with Flavor: The citrusy mojo marinade infuses the steak with layers of garlicky, tangy goodness you’ll crave again and again.
- Quick & Easy Guac: You don’t need to be a guacamole expert—my quick guac brings creamy freshness in just minutes.
- Perfect for Any Occasion: Whether it’s a casual weeknight or a taco party, these tacos always impress friends and family.
- Flexible & Customizable: You can easily swap ingredients or toppings to suit your taste or dietary needs.
Ingredients You’ll Need
The beauty of this Marinated Mojo Steak Tacos with Quick Guac Recipe is in the balance of fresh citrus, fragrant herbs, and spices that come together to create a marinade bursting with flavor, perfectly complementing the guacamole and toppings. When shopping, fresh lime, orange juice, and garlic should be your stars—freshness really makes a difference here!
- Fresh lime juice: Use freshly squeezed for the brightest, tangiest taste.
- Fresh orange juice: Adds subtle sweetness and citrus complexity.
- Olive oil: Helps the marinade cling to the steak and adds richness.
- Garlic cloves: The more the better! Minced finely for intense flavor.
- Dried oregano: Adds a warm, slightly bitter taste to balance citrus.
- Ground cumin: Earthy and smoky, it pairs beautifully with the meat.
- Cayenne pepper or fresh habanero: Adds the perfect amount of heat—you control the kick.
- Fresh cilantro: Offers a bright, herbal note that finishes the dish.
- Salt and black pepper: Essential for seasoning to taste.
- Skirt or flank steak: These cuts work wonderfully here for their texture and flavor.
- Tortillas and toppings: Grab your favorite soft tortillas, plus diced onions, extra cilantro, lime wedges, and, of course, the quick guac.
Variations
I love that this Marinated Mojo Steak Tacos with Quick Guac Recipe is so versatile. Personally, I’ve played around with different toppings and even swapped the steak for chicken or shrimp when I’m in the mood for a lighter option. Feel free to make it your own!
- Protein Options: I’ve made these with skirt steak, but flank steak or even chicken thighs work great—just watch cooking times accordingly.
- Heat Level: Swap out the cayenne pepper for smoked paprika if you prefer milder heat; I’ve found it adds a smoky twist that’s fantastic.
- Vegetarian Twist: Use grilled portobello mushrooms marinated in the mojo for a hearty, plant-based alternative my friends loved.
- Seasonal Toppings: In summer, I add fresh mango salsa; in winter, roasted corn and black beans make the tacos extra cozy.
How to Make Marinated Mojo Steak Tacos with Quick Guac Recipe
Step 1: Marinate Your Steak Until It’s Ready to Shine
Start by mixing your marinade ingredients—fresh lime and orange juice, olive oil, minced garlic, oregano, cumin, cayenne, cilantro, salt, and pepper—in a large shallow bowl. Give it a taste and tweak the seasonings as you like; I always add a bit more lime for a brighter zing. Coat your steak in this magical mixture, then cover and refrigerate for at least 3 hours or up to 24 hours. Here’s the trick I discovered: letting the meat marinate overnight creates an even more tender, flavorful steak. Just remember to pull it from the fridge about 30 minutes before cooking so it’s closer to room temp—that helps it cook evenly.
Step 2: Sear the Steak to Perfect Doneness
Heat a heavy skillet—preferably cast iron—over high heat for a couple of minutes until it’s screaming hot. This step is where the magic happens: searing locks in all those flavors. Place the steak in the pan and don’t move it around for about 3-6 minutes per side, depending on thickness and how you like your steak. For medium, 4 minutes each side is my sweet spot. I keep an eye on temperature and firmness by gently pressing the meat—soft means rare, firm is well done—and if the pan seems too hot, I dial it back to medium-high. Once it’s done, transfer the steak to a plate, tent it with foil, and let it rest for at least 5 minutes. This step is crucial because it lets the juices redistribute, making every bite juicy and tender.
Step 3: Slice and Assemble Your Tacos
Slice your rested steak across the grain into thin strips for maximum tenderness. If you want cubes instead, I like slicing at a slight angle; it makes the pieces even juicier. Warm up your tortillas, spread a generous spoonful of my quick guacamole (see notes below), then pile on the steak, diced onions, lots of cilantro, and a squeeze of fresh lime juice. This layering of flavors makes every bite pop. I usually keep some extra lime wedges on the side for an extra zing.
Pro Tips for Making Marinated Mojo Steak Tacos with Quick Guac Recipe
- Marinate Overnight: The difference is immediately noticeable—steak is juicier and packed with flavor.
- Don’t Skip Resting: Always let your steak rest post-cooking to keep it tender and moist.
- Use High Heat: A good sear seals in flavor and adds cravings-worthy caramelization.
- Warm Tortillas Properly: Heat them briefly on a skillet or directly over a flame for slight charring—it elevates the whole taco experience.
How to Serve Marinated Mojo Steak Tacos with Quick Guac Recipe
Garnishes
I always top these tacos with chopped raw onions and fresh cilantro because they add that crunchy freshness and bright herbal notes that cut through the richness of the steak. A lime wedge on the side is non-negotiable for me; you just can’t beat that last-minute sprinkle of acidity. Sometimes I add a drizzle of crema or some crumbled queso fresco if I want to get fancy.
Side Dishes
These tacos go perfectly with a side of Mexican street corn (elote) or a simple black bean salad. When I’m feeling indulgent, I whip up some crispy tortilla chips to scoop up any leftover guac or marinade juices. A bright, citrusy rice also pairs wonderfully if you want a heartier meal.
Creative Ways to Present
For taco parties, I like setting up a build-your-own taco bar featuring the marinated mojo steak, quick guac, and loads of toppings like pickled red onions, sliced radishes, jalapeños, and shredded cabbage. It’s an instant crowd-pleaser and so fun for guests to customize. Another fun idea? Serve the steak as a taco salad over crisp greens for a lighter presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftover mojo steak (rare, I know!), store it in an airtight container in the fridge for up to 3 days. I slice it before storing so it’s easy to grab and use in tacos, salads, or wraps. Keep your guacamole separate, though, to avoid browning.
Freezing
I prefer to freeze the steak before slicing for best texture. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. When ready, thaw overnight in the fridge and slice thinly before reheating. Avoid freezing guacamole as it doesn’t thaw well and gets mushy.
Reheating
To reheat mojo steak without drying it out, gently warm slices in a skillet with a splash of water or broth over medium heat, covered, for a few minutes. This keeps the meat juicy and tender. Reheat tortillas separately for best texture before assembling your tacos fresh.
FAQs
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Can I make the marinade ahead of time?
Absolutely! The marinade can be mixed a day in advance and stored in the refrigerator. This lets the flavors deepen, and it’s super convenient when prepping for busy days.
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What’s the difference between skirt and flank steak for this recipe?
Both cuts are flavorful and work well for tacos, but skirt steak is a bit fattier and more tender, while flank steak is leaner and can be slightly chewier if not cooked carefully. With proper marinating and slicing against the grain, either will be delicious.
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Can I use bottled lime and orange juice instead of fresh?
You technically can, but fresh juice really makes a big difference in vibrancy and flavor. If you must use bottled, opt for one with no added sugar or preservatives for the best results.
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How spicy will these tacos be?
The heat mainly comes from the cayenne pepper or habanero you choose. You can easily adjust the spice level by adding less or skipping the pepper altogether. I usually keep the heat moderate, but it’s totally up to your taste buds!
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What’s in the quick guacamole?
The quick guac is simple: ripe avocados mashed with lime juice, salt, and a bit of diced onion or jalapeño if you like a little extra zing. It’s ready in minutes and pairs perfectly with the steak.
Final Thoughts
I absolutely love how these Marinated Mojo Steak Tacos with Quick Guac Recipe bring together bold citrus flavors and tender, juicy steak for an unforgettable taco experience. When I first tried this recipe, it quickly became a staple in my kitchen because it’s both simple and spectacular. I know you’ll enjoy making it as much as I do—there’s something so satisfying about sharing these vibrant tacos with family and friends. Give it a go and let me know how much you love it!
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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 Guac combine a vibrant citrus and garlic marinade with tender skirt or flank steak, cooked to perfection in a hot skillet. Served on warm tortillas and topped with fresh guacamole, onions, cilantro, and lime wedges, they make an easy, flavorful meal perfect for taco lovers seeking a quick yet delicious dinner.
Ingredients
For the Mojo 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
For the Steak
- 2 – 2½ pounds skirt or flank steak
For Serving
- Tortillas
- Quick guacamole (recipe in notes)
- Chopped onions
- Lime wedges
- Chopped cilantro
- Optional taco toppings of your choice
Instructions
- Prepare the Steak Marinade: Combine the lime juice, orange juice, olive oil, minced garlic, dried oregano, ground cumin, cayenne pepper, chopped cilantro, salt, and black pepper in a large shallow bowl. Stir well and taste to adjust seasonings as needed.
- Marinate the Steak: Coat the skirt or flank steak thoroughly with the marinade. Cover the bowl and refrigerate the steak for at least 3 hours and up to 24 hours. Remove the steak from the refrigerator about 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 few minutes until very hot. Place the steak in the pan and cook for about 3-6 minutes per side, depending on thickness and desired doneness—about 4 minutes per side yields medium doneness. Adjust heat if pan becomes too hot. Remove the steak and tent with foil; let rest for several minutes.
- Slice the Steak: After resting, slice the steak thinly against the grain for maximum tenderness. For dicing, slice at a slight angle into cubes to keep the meat tender.
- Assemble the Tacos: Warm the tortillas, spread a layer of quick guacamole on each, then add slices of steak. Top with diced onions, chopped cilantro, and a squeeze of lime juice. Add any additional toppings you prefer. Serve immediately and enjoy your flavorful steak tacos!
Notes
- These mojo steak tacos are wonderfully versatile—mix and match your favorite taco toppings or serve the marinated steak over rice for a hearty bowl meal.
- The quick guacamole mentioned can be made by mashing ripe avocados with lime juice, salt, and chopped cilantro for a fresh, creamy topping.
- Marinating time can be extended up to 24 hours for an even deeper flavor infusion.
Nutrition
- Serving Size: 1 serving (approx. 2 tacos)
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg
