Healthy One Pan Dinners: Steak Tacos

Flank Steak Tacos with Charred Corn Salsa from my cookbook - Healthy One Pan Dinners


three flank steak tacos with charred corn salsa and avocado

The best set-it-and-forget-it meal for taco lovers. Flank steak is one of the leanest cuts of beef, yet it’s still incredibly flavorful and fall-apart tender when slow-cooked. This is a great make-ahead recipe for busy weeknight any time of year. Healthy One Pan Dinners is published – order your copy here.

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Flank Steak Tacos with Charred Corn Salsa

three flank steak tacos with charred corn salsa and avocado
This is a great make-ahead flank steak taco recipe for busy weeknight any time of year. 
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Course Main Course
Cuisine Mexican
Servings 6
Diet Gluten Free


  • 1/2 orange juice from orange
  • 1 garlic clove finely chopped
  • 1 tsp honey
  • 1 tsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp chili powder
  • ½ tsp black pepper
  • lb flank steak
  • 1 yellow onion sliced

For the salsa

  • 2 ears of corn cooked* (see note)
  • 1 roasted red pepper chopped
  • 1 medium tomato seeded and chopped
  • 3 tbsp finely chopped red onion
  • 1 lime (juice from lime)
  • 2 tsp olive oil
  • ½ cup chopped fresh cilantro
  • ½ tsp kosher salt
  • 3 dashes hot sauce
  • 12 6-inch corn tortillas
  • To serve: Greek yogurt, Diced avocado, Lime wedges


  • In a small bowl, combine the orange juice, garlic, honey, olive oil, cumin, smoked paprika, salt, chili powder and black pepper.
  • Place the flank steak and onion in the slow cooker and pour the sauce over top. Using tongs, turn the meat over a couple of times to ensure it is fully coated in sauce. Cover and set to slow cook on LOW for 8 hours.
  • To prepare the salsa, place the corn directly oven an open flame on a gas burner on medium-high heat or under the broiler for 2 to 3 minutes per side or until charred as desired. Set aside to cool slightly.
  • Once the corn is cool enough to handle, cut the kernels from the cob and place in a medium bowl. Add the roasted red pepper, tomato, red onion, lime juice, olive oil, cilantro, salt, and hot sauce. Stir and set aside.
  • When cook time is up, remove the slow cooker lid and drain away the cooking liquid, reserving about 1/3 cup. Shred the meat, adding back small amounts of the cooking liquid as desired.
  • Serve on warmed tortillas with charred corn salsa and Greek yogurt, avocado, and lime, if desired.


*note: Substitute frozen corn, defrost and char in a dry skillet over high heat


Serving: 2tacos with salsaCalories: 485kcalCarbohydrates: 37gProtein: 45gFat: 18gSaturated Fat: 6gCholesterol: 123mgSodium: 323mgFiber: 5gSugar: 6g
Keyword flank steak tacos, steak tacos, tacos with corn salsa
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!

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