See more
Chile-Rubbed Steak Tacos

Chile-Rubbed Steak Tacos

For a festive party presentation, set out a buffet with toppings like salsa, sour cream, shredded cheese, grilled peppers and onions, guacamole, and chopped tomato.

Cooking Light JUNE 2007

  • Yield: 6 servings (serving size: 2 tacos and 1 lime wedge)


  • 2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 pounds flank steak, trimmed
  • Cooking spray
  • 12 (6-inch) corn tortillas
  • 6 lime wedges


Prepare grill.

Combine chili powder, garlic powder, salt, peppers, and cinnamon in a bowl; stir well with a fork. Rub mixture evenly over both sides of steak; let stand 10 minutes.

Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Remove steak from grill; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Heat tortillas according to package directions. Place 1 1/2 ounces steak in the center of each tortilla; fold in half. Serve with lime wedges.

Nutritional Information

Amount per serving
  • Calories: 256
  • Calories from fat: 27%
  • Fat: 7.6g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 2.1g
  • Protein: 27g
  • Carbohydrate: 20.8g
  • Fiber: 2.8g
  • Cholesterol: 37mg
  • Iron: 2.2mg
  • Sodium: 366mg
  • Calcium: 60mg

Go to Full Version of

Chile-Rubbed Steak Tacos Recipe