Ribeye Steak Tacos
These Ribeye Steak Tacos bring bold, smoky flavor straight from the grill to your plate. Tender ribeye is seasoned with Spanglish Asadero Carne Asada Seasoning and grilled to perfection, then sliced thin and piled onto warm corn tortillas with fresh onion, cilantro, and creamy avocado. A charred, homemade salsa made from roasted tomatoes, tomatillos, and New Mexico chiles, seasoned with Spanglish Asadero Garlic & Lime Seasoning, adds the perfect smoky, tangy finish.
Simple, bold, and packed with authentic flavor, these tacos are perfect for a weeknight dinner or a backyard taco night with friends.
These Ribeye Steak Tacos bring bold, smoky flavor straight from the grill to your plate. Tender ribeye is seasoned with Spanglish Asadero Carne Asada Seasoning and grilled to perfection, then sliced thin and piled onto warm corn tortillas with fresh onion, cilantro, and creamy avocado. A charred, homemade salsa made from roasted tomatoes, tomatillos, and New Mexico chiles, seasoned with Spanglish Asadero Garlic & Lime Seasoning, adds the perfect smoky, tangy finish.
Simple, bold, and packed with authentic flavor, these tacos are perfect for a weeknight dinner or a backyard taco night with friends.
Ingredients
For the Ribeye Steak Tacos
Ribeye steak (or your preferred cut)
Olive oil
Onion
Cilantro
Corn tortillas
Fresh avocado or guacamole
For the Salsa
2 tomatoes
4–5 tomatillos
5 dried New Mexico chile pods (seeds removed for less heat)
1 serrano pepper, optional for extra spice
¼ white onion
2 garlic cloves
½ Cup fresh cilantro
Juice of 1 lime
¼ tsp black pepper
¼–½ tsp cumin, optional
1 can beer, added as needed for consistency
Instructions
Blister the tomatoes, jalapeños, serrano, onion, and garlic in a pan with oil over medium heat until charred on all sides.
Let everything cool for 5–10 minutes.
Add the roasted vegetables, cilantro, lime juice, Spanglish Asadero Garlic & Lime seasoning, black pepper, and cumin to a blender, along with the beer.
Pulse until you reach your desired consistency — slightly chunky works great for tacos.
Taste and adjust the salt or lime as needed.
Refrigerate for at least 30 minutes before serving for the best flavor.
Drizzle the steak with olive oil and rub it in as a binder.
Season generously with Spanglish Asadero Carne Asada seasoning.
Let the steak rest so the seasoning can adhere.
Grill over high heat until your desired doneness.
Rest the steak, then slice thinly against the grain.
Warm the corn tortillas.
Assemble with steak, diced onion, cilantro, and avocado or guacamole.
Serve with lime wedges and your favorite salsa.
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