Ribeye Tacos with Habanero Salsa

A lot is going on in a great taco. The filling contrasts with the salsa and the corn tortilla complements them both. When all parts are working harmoniously, you get a spectacular taco and these ribeye steak tacos are spectacular.

The fruity flavor and acidity of the salsa counterbalance the weighty beefy flavor and fattiness of the meat. The corn tortilla adds a complementary earthiness that ties the flavors together.

Rib Eye Taco with Red Onion Habanero Salsa on Corn Tortilla

How to Make the Habanero Red Onion Salsa

Habaneros chiles are sneaky, but in a good way. Their flavor is light and delicate at first and then gradually the heat starts to build and the flavor pops.

You want to prepare the salsa at least 1 hour in advance which allows time for the lime juice and salt to soften the onion and chile and for the flavors to come together.

Salsa Ingredients:

  • 2 habanero chiles
  • 1/2 large red onion
  • juice of 2 limes
  • 1/2 tsp. salt
Ingredients to Make Habanero Salsa

Thinly slice the habanero chiles. Habanero chiles are very hot and will leave a residue on your hands that may burn your eyes. Wear gloves to protect your hands if prefer.

Sliced Habanero Chiles in Rustic Bowl

Thinly slice the red onion.

Sliced Red Onions in Rustic Bowl

Put the chile, onion, and salt into a jar or a mixing bowl.

Habanero Salsa in Jar

Squeeze the juice of the limes into the jar then stir to mix ingredients.

Adding Lime to Salsa
Red Onion Habanero Salsa in Mason Jar

Taco Ingredients:

  • 1 1/2 lbs. ribeye steak
  • 12 small corn tortillas
  • 1 tsp. salt

Ribeye is one of my favorite cuts of meat and it makes a great taco.

Tortillas are an important component of any taco. Always try to buy freshly made tortillas or make your own. They are preferable to the prepackaged tortillas on that you find on the supermarket shelf.

Rib Eye Steaks and Corn Tortillas

Salt both sides of the meat and allow to come to room temperature before cooking.

We chose to pan grill the steaks. Cooking them on a gas or wood-fired grill will excellent results too. If you are pan cooking, preheat your pan to medium-high. Cook for 4 minutes.

Rib Eye in Grilling Pan

Flip the steak and cook for 4 more minutes. The steak will be done to medium. Reduce the cooking time by 1 minute per side if you prefer the medium-rare.

Rib Eye in Cast Iron Pan

Allow the steaks to rest for 3 minutes then slice into 1/2″ strips.

Sliced Rib Eye

How to Serve

Warm the tortillas on a griddle or comal for 30 seconds per side. Wrap the tortillas in a clean dish towel to keep them warm. Tortillas should always be served warm.

Place 3 or 4 strips of beef on each taco and top with the red onion habanero salsa. Serve 3 tacos per person.

Rib Eye Taco Served on Corn Tortilla with Habanero Salsa

This an easy weeknight recipe that you will want to add to your dinner rotation. The prep work is minimal as is the cook time and the results and delicious.

Ribeye Tacos with Habanero Salsa

Provecho!

Rib Eye Taco Served on Corn Tortilla with Habanero Salsa
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5 from 1 vote

Ribeye Tacos with Habanero Salsa

Ribeye steak tacos paired with a fruity, spicy red onion habanero salsa served with warm fresh corn tortillas. The light fruity flavor and acidity of the salsa counterbalance the weighty beefy flavor and fattiness of the meat.
Course Dinner
Cuisine Mexican
Keyword beef, habanero, ribeye, tacos
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 12 tacos
Calories 411kcal
Author Andrés Carnalla

Ingredients

Salsa

  • 2 habanero chiles
  • 1/2 large red onion
  • juice of 2 limes
  • 1/2 tsp. salt

Tacos

  • 1 1/2 lbs. ribeye steaks
  • 12 small corn tortillas
  • 1 tsp. salt

Instructions

Salsa

  • Thinly slice the habanero chiles and onion.
  • Put the chile, onion, and salt into a jar or a mixing bowl. Squeeze the juice of the limes into the jar then stir to mix ingredients.

Tacos

  • Salt both sides of the meat and allow to come to room temperature before cooking.
  • Preheat your pan or grill to medium-high and cook steaks for 4 minutes per side.
  • Allow the steaks to rest for 3 minutes then slice into 1/2″ strips.

Serving

  • Warm the tortillas on a griddle or comal for 30 seconds per side.
  • Place 3 or 4 strips of beef on each taco and top with the red onion habanero salsa.

Notes

Substitutions
  • You can substitute any cut of meat that grills well.
  • Ribeye pairs well with any boldly flavored salsa.
  • Flour tortillas work really well too.

Nutrition

Serving: 3tacos | Calories: 411kcal | Carbohydrates: 29g | Protein: 35g | Fat: 20g | Sodium: 103mg | Sugar: 1g

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2 comments… add one
  • fred burton

    Just did a ribeye on the grill yesterday and was thinking, “gee, I wonder if ribeye would make a good taco?” Glad to see this recipe that I’ll be sure to try. In fact, this post is filled with great recipes. Gracias!

  • Dr Martin Huang

    This is spectacular. Never really tried of ribeye with tacos. Sounds like a great dinner to me tonight.

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