Steak Tacos w/ Lettuce Wraps

Lettuce Wrap Steak Taco w/ Salsa

As a follow up to my Grouper with Mango Salsa, here’s a great idea for what to do with your leftover salsa and guacamole. The best (and fastest to cook) cut of meat for easy tacos is flank or skirt steak. It’s relatively inexpensive and sometimes comes already marinated with great flavors and spices. I found a great Carne Asada marinated flank steak at Trader Joe’s that went perfectly with the sweet and spicy salsa and creamy guacamole. This flank steak is marinated in garlic, onion, cilantro, chilles, lime, orange, cayenne, cumin, bell peppers and soy sauce. If you can’t find a pre-marinated flank or skirt steak, an easy marinate would be just olive oil and chili powder.


1 pound pre-marinated flank or skirt steak


1 pound flank or skirt steak
1/4 cup olive oil
1-2 tbsp chili powder

2 tbsp of olive oil
Leftover Mango Salsa
Leftover (or new) Guacamole
1/2 head of lettuce

1. For the plain flank steak: mix your olive oil and chili powder in a small bowl. Rub over your meat and let stand for 30 minutes to 1 hour. You can easily do this in an open dish or ziplock bag.

2. Preheat a grill pan with 2 tbsp of olive oil over medium-high heat.

3. Cook your steak for around 3 – 5 minutes per side for medium-rare. If you like your meat more on the well-done side, cook for a longer amount of time.

4. Let your meat rest for around 10 minutes to let all the juices flow throughout. Slice your steak at an angle and serve on lettuce wraps with salsa and guacamole. I added a few crumbles of Queso Fresco cheese to each – Queso Fresco is a Mexican creamy, soft and unaged cheese that’s pretty readily available in most grocery stores.

Lettuce Wrap Steak Taco w/ Salsa

About the author

Jasmine Stark. Jasmine loves food. But for the past few years, she's been dedicated to eating the right kind of foods. And that usually means re-inventing her own healthy versions of her every day favorites and Food Network inspirations. She's got a natural talent for combining ingrediants and flavors, and we're always excited to be a part of her tasting crew.

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