Green Chile Grilled Steak Tacos
20 MINUTE DINNER | All purpose spice blend
These tacos look like something you’d order at your favorite taco spot. But let me tell you a secret. They’re ridiculously easy.
A few smart shortcuts, a quick-cooking steak, and about 20 minutes later, dinner is on the table.
That’s my kind of recipe.
Tender grilled steak, smoky spices, roasted peppers, green chiles, crunchy slaw, creamy jalapeño lime sauce, and warm corn tortillas all come together for a dinner that feels a little special without requiring much effort.
Perfect for busy weeknights, summer evenings, or those nights when you want something delicious but don’t want to spend an hour cooking.
Why You'll Love These Tacos
- Gluten free
- Ready in about 20 minutes
- High protein
- Great for weeknights
- Family-friendly
- Packed with flavor
The Steak Does the Heavy Lifting
I love using either skirt steak or flat iron steak for this recipe. If you can ever find Hanger steak – grab it – it’s my favorite.
Both cook quickly, stay tender, and soak up flavor beautifully.
The steak gets coated with my All-Purpose Mexican Inspired Spice Blend before hitting the grill.
That blend brings all the smoky, savory flavors you want:
- smoked paprika
- cumin
- garlic powder
- onion powder
- dried oregano
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The Green Chile Upgrade
Once the steak is grilled and rested, it’s chopped into bite-sized pieces and tossed with:
- grilled peppers
- a can of green chiles
- and a little more spice blend
These simple steps adds flavor, texture, and a little extra moisture to the steak mixture.
The green chiles bring that mild smoky flavor that makes these tacos feel a little different from your standard taco night.
My Favorite Shortcut
Store-bought slaw. Every time.
I start with a bag of shredded cabbage and give it a quick upgrade with:
- chopped cilantro
- shredded romaine
It takes less than two minutes and instantly makes the tacos feel fresher. No need to spend your evening shredding cabbage.
The Creamy Jalapeño Lime Sauce
If you’ve made my Jalapeño Lime Sauce before, you already know.
If you haven’t? Now is the time.
Simply blend together:
- Greek yogurt (or soure cream)
- jalapeño
- lime juice
- cilantro
- a sprinkle of salt and black pepper
The creamy, tangy sauce cools down the smoky steak and ties everything together.
Disclaimer: Please note that some of the links in this blog post are affiliate links and I will earn a commission if you purchase through those links. I use all of the products that I link and reccommend them because they are high quality products that I trust.
Great for Leftovers
If you happen to have leftover steak, you’re in luck.
Use it for:
- taco salads
- rice bowls
- quesadillas
- nachos
Or make another round of tacos tomorrow.
These Smoky Green Chile Steak Tacos deliver restaurant-worthy flavor with weeknight-level effort.
The combination of smoky steak, green chiles, crunchy slaw, creamy sauce, and warm tortillas creates the kind of meal people get excited about.
And thanks to a few store-bought shortcuts, you’ll spend less time cooking and more time eating.
You will love these recipes too!
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Smoky Green Chile Steak Tacos
- Total Time: 20 minutes
- Yield: 4-6 1x
- Diet: Gluten-Free
Description
These smoky green chile steak tacos are packed with grilled steak, roasted peppers, crunchy slaw, and creamy jalapeño lime sauce. An easy gluten-free dinner ready in 20 minutes.
Ingredients
- 1 1/2 lbs. skirt or flat iron steak, patted dry
- 2 teaspoons olive oil
- 2 tablespoons all purpose spice blend, divided in half
- 1 red/yellow or orange bell pepper, sliced in half (or 4 lunch box peppers)
- 2 cups shredded cabbage
- 1/2 head romaine, shredded
- 1 small bunch cilantro, roughly chopped, divided
- 1/3 grated cheese of your choice (I used crumbled cotija in this recipe)
- 1 4 oz. can green chiles, diced
- 6-8 corn tortillas
- lime, jalapeno and cilantro to garnish
Jalapeno Lime Sauce
- 1/2 cup Greek yogurt (or sour cream)
- juice from 1 lime
- 1 jalapeno, roughly chopped
- 1 small bunch cilantro, roughly chopped
- pinch of salt and black pepper
Get Recipe Ingredients
Instructions
- Heat up your grill on high heat. Drizzle the olive oil all over the steak and sprinkle 1 tablespoon of the all purpose spice blend on both sides of the steak. Let it sit at room temperture while the grill heats up. When the grill is nice and hot, grill the steak and pepper(s) for 4 minutes on each side (timing will depending on how thick your steak is. I like it medium rare but cook to your liking). Remove the steak and peppers from the grill and let sit while you prep everything else.
- Prep your toppings – clean and cut the romaine lettuce and chop the cilantro. Combine the shredded cabbage, romaine and cilantro together in a small bowl. Grate or crumble your cheese. Mix together the Jalapeno Lime Sauce in a small bowl.
- When the steak has rested at least 5 minutes, cut into small bite sized pieces (about 1/2 inches) and place in a bowl. Slice up the grilled pepper and add in the bowl with the steak and the green chiles. Sprinkle in the remaining 1 tablespoon of all purpose spice blend. Toss to combine.
- To assemble the tacos, heat your tortillas on your stove top, add a small amount of the lettuce mixture, a spoonful of the steak and peppers and top with cheese. Serve with the Jalapeno Lime Sauce.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Hi, I'm Kat.
Thanks for being here.
Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company. As a business owner, a soccer Mom to two daughters and always being asked “What’s for dinner?” – I get the challenges of everyday life.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home. All recipes that YOU can make in your kitchen.
Take a look around, get inspired, and stay awhile — I’m so happy you’re here.
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