Steak Tacos with Spicy Yogurt Sauce

Steak Tacos with Spicy Yogurt Sauce


"We make these things every couple of weeks. Everyone seems to like them a lot. Very easy to make."

Ingredients 1 h 45 m {{adjustedServings}} servings 990 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 990 kcal
  • 49%
  • Fat:
  • 58.9 g
  • 91%
  • Carbs:
  • 68.1g
  • 22%
  • Protein:
  • 47.8 g
  • 96%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 1009 mg
  • 40%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place the steak between two sheets of heavy plastic (resalable freezer bags work well) on a solid, level surface. Firmly pound the beef with the smooth side of a meat mallet to a thickness of 1/8 inch. Combine the olive oil, 2 tablespoons of cilantro, cumin, oregano, 1 pinch of cayenne in a large glass or ceramic bowl; season to taste with salt and pepper. Add the beef and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 30 minutes.
  2. Mix yogurt and mayonnaise in a separate bowl. Stir in 1 pinch of cayenne pepper, dill weed, 2 tablespoons of cilantro, lime juice, and salt. Cover the bowl with plastic wrap and refrigerate until ready to serve. Combine 1 1/4 cup of cilantro and onion in a bowl. Set aside.
  3. Heat a large skillet over medium-high heat and stir in the steak. Cook and stir until the beef is evenly browned. Drain and discard any excess grease. Heat another skillet over medium heat. Place one tortilla in the skillet and sprinkle with cheese and cooked steak. Top with the onion mixture, then carefully fold the tortilla in half. Cook until lightly crisp on each side. Repeat with remaining tortillas. Serve with yogurt sauce on the side.
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Reviews 7

  1. 11 Ratings


The only reason I'm giving this a 4 is because i did change the recipe based on what i had on hand. Instead of plain yogurt I used sour cream. It was very good! I also didn't have cheese, which ended up being just fine, and also used a cilantro and lettuce mix. Would be great with green peppers and tomatoes, will add more veggies next time. This recipe will definitely be used again!!


These were really good. I used about 1/4 teaspoon of cayenne in the sauce and corn tortillas. This makes a lot of sauce, I have a big bowl of it leftover. Next time I will serve this with lime wedges.


I made these exactly as written except for pounding the meat, I bought thin sliced meat. My husband ate three of them!