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Garlic Butter Steak Tacos

Garlic Butter Steak Tacos with pan-seared steak bites tossed in a buttery garlic sauce, then assembled in warm tortillas with crunchy toppings. Finished with a bright garlic lime crema for a creamy, tangy bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Garlic Butter Steak
  • 1.5 lb sirloin steak Cut into bite-sized cubes.
  • 1 tbsp olive oil
  • 1 tsp kosher salt Plus a pinch for the crema.
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 4 tbsp unsalted butter
  • 5 clove garlic Minced.
  • 1 tsp Worcestershire sauce
  • 1 tbsp fresh parsley Chopped.
  • 1 tsp fresh thyme leaves
Tacos
  • 8 count flour or corn tortillas Small tortillas.
  • 1 cup shredded lettuce
  • 0.5 cup crumbled Cotija cheese
  • 0.5 cup diced tomatoes
  • 0.25 cup diced red onion
  • 1 count avocado Sliced.
  • fresh cilantro
  • lime wedges
Garlic Lime Crema
  • 0.5 cup sour cream
  • 1 tbsp mayonnaise
  • 1 tbsp lime juice
  • 1 clove garlic Minced.
  • salt Pinch.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the steak
  1. Season the steak cubes with kosher salt, black pepper, smoked paprika, and garlic powder.
  2. Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering.
  3. Add the steak and sear for 2–3 minutes per side until browned.
  4. Reduce heat to medium, then add unsalted butter and minced garlic to the skillet.
  5. Cook for about 1 minute, stirring, until the garlic is fragrant.
  6. Stir in Worcestershire sauce, fresh thyme leaves, and chopped fresh parsley.
Warm tortillas and make crema
  1. Warm the tortillas in a dry skillet until pliable, about 20–30 seconds per side.
  2. Whisk together sour cream, mayonnaise, lime juice, minced garlic, and a pinch of salt until smooth.
Assemble the tacos
  1. Fill each tortilla with shredded lettuce.
  2. Add the garlic butter steak on top of the lettuce.
  3. Top with diced tomatoes, diced red onion, sliced avocado, and crumbled Cotija cheese.
  4. Finish with fresh cilantro and drizzle garlic lime crema.
  5. Serve immediately with fresh lime wedges.

Notes

For the best browning, pat the steak dry before seasoning and avoid moving it during the first sear. Store leftover steak separately in an airtight container in the refrigerator for up to 3 days; crema will keep for up to 4 days and tortillas are best fresh. Freeze the cooked steak bites for up to 2 months (thaw in the fridge overnight), then rewarm in a skillet. For a lighter option, swap the sour cream and mayonnaise in the crema for full-fat Greek yogurt.