Easy Baked Steak Tacos with Avocado Sauce
These baked steak tacos offer a burst of Mexican flavor with minimal fuss, making them perfect for a weeknight meal or casual gathering. The process begins with marinating the steak to ensure deep, savory flavor, which is then quickly sautéed with bell peppers and onions until tender and caramelized.
To complement the rich, smoky flavors of the steak, a simple and refreshing avocado dip is the perfect accompaniment. This dip is incredibly easy to prepare often requiring little more than pulsing ripe avocados with a splash of lime juice, a touch of salt, garlic, seasonings and cilantro or parsley for a fresh kick.
Unlike a complex guacamole, this dip is a quick, smooth, and creamy creation designed to be dipped into by the hot tacos. Its cool, velvety texture provides a beautiful contrast to the warm filling.
The combination of the flavorful, pre-stuffed steak tacos and the quick avocado dip makes for a satisfying and streamlined taco experience. By baking the tacos, you eliminate the need for individual pan frying, allowing you to prepare a large batch efficiently. Once they emerge from the oven, piping hot and ready to eat, guests or family members can easily customize their serving with the cool avocado dip.
Prep this recipe ahead of time and bake when your party guests arrive. You can make these gluten free by using mini corn tortillas. If you like this recipe, you will also love my Easy Chipotle Chicken Tacos or my Crispy Salmon Tacos.
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Easy Baked Steak Tacos with Avocado Sauce
Ingredients
Steak Marinade:
- 1¾ lbs ribeye steak, cubed small
- 3 tbs olive oil
- 1 tbs low sodium soy sauce
- 2 cloves, garlic, minced
- 1/2 lemon, juiced
- 1½ tsp salt
- 3/4 tsp each chili powder, paprika, garlic powder + onion powder
Assembly:
- 1 tbs olive oil
- 1 small onion, sliced thin
- 1½ bell peppers, sliced thin
- salt, to taste
- 1½ cups shredded Mexican blend cheese, divided
- 11 mini flour tortillas
- 1 tbs olive oil, for brushing
Avocado Sauce:
- 2 medium avocados
- 1/3 cup sour cream (or Greek yogurt)
- 1 clove garlic
- 1/2 lemon, juiced
- 1/3 cup fresh parsley, chopped
- 1/2 tsp each salt + onion powder
- 1 tbs olive oil
- 2-3 tbs milk
Instructions
- Steak Marinade:
- In a medium bowl, add in the cubed steak, olive oil, soy sauce, garlic, lemon juice, salt, paprika, garlic powder, onion powder and toss together to coat. Refrigerate for 30 minutes or overnight.
- Preheat oven to 375℉.
Assembly:
- Heat the olive oil in a large skillet over medium heat. Sauté the onions and peppers on low heat for 5-6 minutes or until soften. Season with salt to taste. Transfer vegetables to a plate and set aside.
- To the same skillet, turn up the heat to medium high and add in the steak pieces – cook for 2 minutes per side. Then, add in onions, peppers, 1/2 cup shredded cheese and mix everything together. Remove skillet from heat source.
- Lightly brush one side of the tortillas with olive oil and on the unbrushed side, fill them with about 1/4 cup of the steak and pepper mixture. Layer them in the pan as shown in the photos above. You can use a small shot glass to keep the filled ones upright as you fill the rest. Repeat until you're done and all the mixture is used up. Evenly sprinkle tacos with remaining 1 cup shredded cheese. Bake 15-18 minutes or until the cheese is melted and slightly golden.
Avocado Sauce:
- While the tacos are baking in the oven. In a mini food processor, pulse together the avocados, sour cream, garlic, lemon, parsley, salt, onion powder, olive oil and milk until smooth. Taste and adjust seasonings and consistency if needed. Add more milk to make the consistency more runny.
Notes
- To make this GLUTEN FREE, you can use corn tortillas instead of flour tortillas.
- You can use diced chicken or ground meat instead of steak.
- Store leftovers in an airtight container in your fridge up to 3 days.
- You can use lime juice instead of lemon juice.
Nutrition
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