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cajun steak tacos rub

Cajun Spice Rubbed Steak Tacos

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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 10 minutes
Total Time 37 minutes
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 grill or cast-iron skillet
  • 1 Small bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Tongs
  • 1 instant-read thermometer
  • 1 Measuring spoons set
  • 1 Measuring cups set
  • 1 aluminum foil sheet
  • 1 serving platter

Ingredients
  

  • 1.5 pound flank steak trimmed
  • 2 tablespoon olive oil divided
  • 1.5 tablespoon Cajun seasoning homemade or store-bought
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional, for extra heat
  • 8 small corn tortillas warmed
  • 1 cup red onion thinly sliced
  • 1 cup pico de gallo fresh
  • 1 avocado sliced
  • 1/2 cup cilantro roughly chopped
  • 1 lime cut into wedges
  • 1/2 cup queso fresco crumbled

Instructions
 

  • Pat the flank steak dry and place it on a cutting board.
  • In a small bowl mix Cajun seasoning, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, cayenne, and 1 tablespoon olive oil to form a paste.
  • Rub the spice paste evenly over both sides of the steak and let sit at room temperature for 15 minutes while you heat the cooking surface.
  • Preheat a grill or cast-iron skillet over medium-high heat until very hot and lightly oil the grates or pan with the remaining olive oil.
  • Sear the steak for 4 to 6 minutes per side for medium-rare or until an instant-read thermometer reads 130 to 135°F.
  • Transfer the steak to a cutting board, tent loosely with foil, and rest for 10 minutes.
  • Warm the tortillas on the grill or in a dry skillet for 20 to 30 seconds per side until pliable.
  • Slice the rested steak thinly against the grain and then into bite-size pieces if desired.
  • Assemble tacos by layering steak on tortillas and topping with red onion, pico de gallo, avocado, cilantro, and queso fresco.
  • Serve immediately with lime wedges for squeezing over the top.

Notes

For juicier results, choose well-marbled flank or switch to skirt steak and adjust cook time down by 1 to 2 minutes per side due to its thinner profile. Always slice against the grain to keep the meat tender, and don’t skip the 10-minute rest, which redistributes juices. If using store-bought Cajun seasoning, check salt content and reduce added salt accordingly. A ripping-hot pan ensures a good crust without overcooking; if your pan smokes excessively, lower heat slightly and ventilate. Warm tortillas directly over a gas flame for light charring, or wrap a stack in foil and heat on the grill. Add shredded cabbage for crunch, swap queso fresco for cotija, and balance heat with a drizzle of crema or a touch of honey in the pico if your seasoning runs spicy.
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