Texas Tacos with Pico de Gallo Recipe – Mexican Special
These Texas Tacos with Pico de Gallo combine the bold flavors of marinated hanger steak with a fresh, vibrant salsa topping. The steak is generously seasoned with chili powder, cumin, garlic powder, and lime, then grilled to juicy perfection. Warm tortillas cradle the sliced steak, while pico de gallo—diced tomatoes, red onion, jalapeño, cilantro, and lime—adds brightness and freshness. Whether served for a weeknight dinner or a festive Mexican-American gathering, these tacos deliver hearty textures, spicy notes, and mouthwatering flavor.
- Prep Time30 min
- Cook Time15 min
- Total Time45 min
For the Hanger Steak:
- 1.5 pounds hanger steak
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Juice of 1 lime
For the Pico de Gallo:
- 2 medium tomatoes, diced
- 1 small red onion, diced
- 1 jalapeño, seeded and finely chopped (optional)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
For Serving:
- 8 small corn or flour tortillas
- Avocado slices (optional)
- Lime wedges
How to make Texas Tacos with Pico de Gallo :
Prepare the Marinade:In a small bowl, mix olive oil, chili powder, cumin, garlic powder, salt, pepper, and lime juice. Rub the marinade over the hanger steak and let it sit for at least 30 minutes (or up to 2 hours in the refrigerator).
Make the Pico de Gallo:In a medium bowl, combine diced tomatoes, red onion, jalapeño (if using), cilantro, lime juice, and salt. Stir well and let it sit for the flavors to meld.
Cook the Hanger Steak:Preheat a grill or skillet over medium-high heat. Cook the marinated hanger steak for about 5-7 minutes on each side for medium-rare, or until it reaches your desired doneness. Let the steak rest for about 5 minutes before slicing.
Prepare the Tortillas:While the steak is resting, warm the tortillas on the grill or in a skillet for a few seconds on each side until pliable.
Assemble the Tacos:Slice the hanger steak against the grain into thin strips. Place a portion of steak on each tortilla, top with pico de gallo, and add avocado slices if desired.
Serve:Serve the tacos with lime wedges on the side for squeezing over the top.
Recipe Notes :
Marinating time: For deeper flavor, marinate the steak for up to 2 hours (or overnight) before grilling.
Pico de gallo swaps: Add diced mango or pineapple for a sweet twist, or use bell peppers for crunch.
Tortilla variations: Use corn tortillas for authentic Mexican style or flour for softness and pliability.
Serving suggestions: Pair tacos with Mexican rice or beans to round out the meal.
Storage tips: Store leftover steak and salsa separately in airtight containers in the refrigerator for up to 3 days; reheat steak in a skillet.
Optional toppings: Avocado slices, extra cilantro, or a squeeze of lime enhance flavor and presentation.
