Air Fryer Flank Steak Tacos
Air fryer flank steak tacos ready in 15 minutes using leftovers. A fast, flexible, family-friendly dinner for busy weeknights.
Ingredients
- 20 oz flank steak
- Olive oil for brushing
- Salt and pepper
- 1 large ripe avocado
- 1 lime
- 1 bag salad mix or a few cups chopped iceberg lettuce
- ½ cup grated cheese of choice
- ½ cup store-bought salsa verde or tomato salsa optional
- ¼ cup store-bought chimichurri sauce optional
- 4 to 6 flour tortillas 7-inch
Instructions
- Preheat the air fryer to 400°F/200°C. Meanwhile, brush the steak on both sides with olive oil and sprinkle it with salt and pepper. Air fry for 7 to 8 minutes for medium-rare or to preferred doneness as air fryer models differ in cook times. Allow to rest for a few minutes, then slice thinly, widthwise for tender slices.
- Meanwhile, brush a pan with oil and set over medium heat. Pan fry each tortilla for about 20 seconds until golden brown, then flip and repeat on the other side, stacking them on a plate as you go.
- Juice the lime, slice the avocado, then toss the slices with the lime juice. Gather your remaining toppings (lettuce, cheese, salsa and chimichurri, if using).
- Build your tacos!
Notes
- Air fryer tip: Preheat your air fryer even if it isn't required by your model for best results. Avoid flipping the steaks during cooking time; this makes for better browning on one side, keeping the steak juicy inside.
- No air fryer? You can simply grill the steak on medium high heat, 3 to 4 minutes, per side until medium rare (130F/xxC). Let rest 5 to 10 minutes, then slice.
- Dairy-free version: Omit the shredded cheese or use a dairy-free brand such as Daiya.
- Gluten-free version: Use gluten-free tortillas and ensure your store bought sauce and salsa, if using, are gluten-free as some may contain gluten for thickening,
- Vegan version: Use thickly sliced grilled portobello mushrooms in place of the steak. Omit the shredded cheese or use a dairy-free such as Daiya.
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