Adobo Beef Tacos with Pickled Red Onions

Create these mouth-watering grilled beef steak tacos for your next fiesta, topped with queso fresco, homemade pickled red onions and fresh cilantro.

  • 40
  • 8
  • 212
  • 16 g

Ingredients & Cooking


  • 2 beef Flat Iron Steaks (about 8 ounces each)
  • 8 small corn tortillas (6 to 7-inch diameter), warmed
  • 1 cup crumbled queso fresco
  • Chopped fresh cilantro
Pickled Red Onions:
  • 1 cup thinly sliced red onion
  • 1/3 cup white wine vinegar
  • 1 teaspoon salt
  • 2 tablespoons honey
  • 1 tablespoon smoked paprika
  • 2 teaspoons adobo seasoning
  • 1 teaspoon ground chipotle chili powder


  1. Combine Pickled Red Onions ingredients in medium bowl; stir well. Cover and refrigerate while preparing beef.

    Cook's Tip: Pickled onions may be prepared ahead and refrigerated as long as overnight, if desired.
  2. Combine seasoning ingredients in small bowl; press evenly onto beef steaks. Cover and refrigerate 15 minutes to 2 hours.

  3. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning ocasionally.

  4. Meanwhile, drain pickled onions well. Carve steaks into thin strips. Top tortillas evenly with steak, queso fresco and pickled onions. Sprinkle with cilantro, as desired.

Nutrition Information

Butcher Counter

Adobo Beef Tacos with Pickled Red OnionsFlat Iron Steak Chuck Primal

Extremely tender, well-marbled and flavorful and great for grilling. Cut from the Top Blade.

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