Tacos are a terrific midweek meal because they cook up fast and don’t require a lot of preparation, other than some chopping and dicing of ingredients. This super-easy steak taco recipe hits all the right notes with its flavorful chili-lime marinade and array of colorful toppings, many of them in bountiful supply at local farmers markets and roadside farm stands.
I’m a big fan of flank steak because it’s relatively lean and cooks up tender (and isn’t super expensive), but you also could use skirt or flat-iron steaks. Grilled red pepper adds a smoky, sweet touch, and you’ll want to pile on some salty queso fresco — a soft, slightly tangy cheese that is easily crumbled. Your favorite salsa, chopped onion and sliced avocado are other traditional toppings and don’t forget a good squeeze of fresh lime juice (The dash of acid complements the richer flavors inside the tortilla).
I used flour tortillas for a softer bite, but tacos are nothing if not customizable. For a chewier, gluten-free dish, substitute tamari for the soy sauce and construct the tacos on corn tortillas.