Mezcal-Marinated Steak Tacos

In this taco recipe, the steak gets a double dose of flavor from a marinade made with mezcal (a smoky spirit) and the sauce from canned chipotle chiles. To get that charred-tortilla look, cook your tortillas over a gas flame or in a dry skillet.
mezcal-marinated steak tacos

Recipe by Alexa Weibel

Start to Finish: 35 minutes (Plus Marinating)

Servings: 4


  • 2 tbsp. mezcal or tequila

  • 2 tbsp. adobo sauce from canned chipotle chiles in adobo sauce

  • 1 lb. flank steak

  • 2/3 cup chopped fresh cilantro

  • 2 tbsp. finely chopped fresh ginger

  • 2 tsp. chopped red Fresno or jalapeño chile

  • 2 cloves garlic, chopped

  • 3 cups thinly sliced red cabbage

  • 1 1/2 tsp. fresh lime zest plus 4 tsp. juice (from about 2 limes)

  • 4 tsp. olive oil

  • 8 corn tortillas, charred

  • 6 jarred Peppadew peppers, thinly sliced

  • 1/3 cup Cotija cheese


1. In a medium bowl, whisk the mezcal and adobo sauce. Add the steak and turn to coat. Let marinate at room temperature, turning often, for about 1 hour. 

2. Heat a grill or grill pan over medium-high. Pat the steak dry; season with salt and pepper. Grill for about 5 minutes per side for medium-rare. Transfer to a cutting board. Let rest for 10 minutes, then thinly slice. 

3. Meanwhile, make the gremolata: Finely chop the cilantro, ginger, chile, and garlic together. In a medium bowl, toss the cabbage, lime zest and juice, and oil; season. Build tacos with the tortillas, cabbage, steak, peppers, cheese, and gremolata.

Price per serving: $3.11

This recipe is featured on the May 2018 cover of Rachael Ray Every Day. Subscribe to the magazine!

0518 cover