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Crispy Beef Street Tacos with Spicy Tomatillo Salsa Verde

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Quick and easy crispy beef street tacos paired with a tangy and spicy roasted tomatillo salsa verde, perfect for taco night and packed with bold flavors.

Ingredients

Scale
  • 1 pound flank steak, thinly sliced against the grain
  • 2 tablespoons vegetable oil or canola oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 tablespoon fresh lime juice (for beef)
  • 8 medium tomatillos (about 500g), husked and rinsed
  • 1–2 jalapeño peppers, deseeded for milder salsa
  • ½ medium white onion, quartered
  • A small handful fresh cilantro, chopped
  • 2 garlic cloves, peeled (roasted or raw)
  • 2 tablespoons fresh lime juice (for salsa)
  • Salt, to taste
  • 8 small corn tortillas (about 6 inches / 15 cm), lightly warmed
  • Diced white onion and chopped cilantro for topping
  • Crumbled queso fresco or cotija cheese (optional)

Instructions

  1. Pat the flank steak dry with paper towels. Thinly slice against the grain into strips about ¼-inch thick. Season with garlic powder, cumin, smoked paprika, salt, and pepper. Toss to coat evenly and let sit for 10 minutes.
  2. Preheat oven broiler or skillet. Place rinsed tomatillos, jalapeños, and quartered onion on a baking sheet. Broil for 5-7 minutes until charred spots appear, turning once.
  3. Transfer roasted veggies to a blender. Add garlic cloves, chopped cilantro, lime juice, and salt. Blend until smooth but still vibrant green. Adjust seasoning as needed.
  4. Heat 2 tablespoons vegetable oil in a cast-iron skillet over medium-high heat. Add beef strips in a single layer (in batches if needed). Let sear undisturbed for about 2 minutes until edges crisp, then toss and cook another 2-3 minutes until browned and crispy.
  5. Remove beef from heat and drizzle with 1 tablespoon fresh lime juice. Toss gently to combine.
  6. Warm corn tortillas in a dry skillet or over an open flame for about 30 seconds per side until pliable and lightly charred.
  7. Assemble tacos by layering crispy beef on each tortilla, spooning over spicy tomatillo salsa verde, and topping with diced onion, chopped cilantro, and crumbled queso fresco if using.

Notes

Do not overcrowd the pan when cooking beef to ensure crispiness. Pat beef dry before seasoning. Roasting tomatillos and jalapeños adds smoky depth to salsa. Salsa can be made ahead and refrigerated for up to 3 days. For milder salsa, remove jalapeño seeds or substitute with poblano peppers. Use 100% corn tortillas for gluten-free option.

Nutrition

Keywords: crispy beef tacos, street tacos, tomatillo salsa verde, spicy salsa, flank steak tacos, easy taco recipe, taco night

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