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.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time1 hourhr20 minutesmins
Course: Dinner
Cuisine: Mexican
Keyword: beef, habanero, ribeye, tacos
Servings: 12tacos
Calories: 411kcal
Author: Andrés Carnalla
Ingredients
Salsa
2habanero chiles
½large red onion
juice of 2 limes
½tsp.salt
Tacos
1 ½lbs.ribeye steaks
12small corn tortillas
1tsp.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 ½" 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.