Steak Tacos with Spicy Yogurt Sauce

Steak Tacos with Spicy Yogurt Sauce

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"We make these things every couple of weeks. Everyone seems to like them a lot. Very easy to make."
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1 h 45 m servings 990 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  • Ready In

  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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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 ...

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 w...

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

Fabulous! Definitely a keeper!

Very tasty recipe! The only addition I made was minced garlic to both the marinade and the sauce. This dish was flavorful and filling. The next time I make it, I will only use 1 cup of yogurt si...

Taste like Mexican Restanut in our house !!!!

When I made these I forgot to pound the meat thin before slicing, which I definitely recommend doing because without it the meat was kind of tough (not the recipe's fault though!). I was unsure...

My family LOVED this! They said the house smelled like a Mexican restaurant. My 11 year old ate 3 of them so fast he had a stomach ache and my husband ate 6 of them! I used lettuce instead of c...

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