Tajin Steak Cilantro Lime Burritos
Get ready to savor these mouthwatering Tajin Steak Cilantro Lime Burritos, perfect for meal prep! Packed with zesty Tajin-seasoned steak and a colorful medley of fresh fillings, these burritos are a flavor explosion you can enjoy all week long. Whip them up in no time and elevate your lunch game with this delightful twist on a classic favorite!
Prep
15
min
Cook
30
min
Serves
14
people
Level
intermediate
📝 Ingredients
Serves 14🥬Fresh Produce(3)
- Full Bunch Chopped Cilantro
- 2 Large Cans of Corn (drained)
- Juice of One Lime
🥩Meat & Seafood(1)
- 1.8 KG Lean Steak (fully fat trimmed) (63.5 oz)
🥛Dairy & Eggs(1)
- 400g Low Fat Mexican Cheese (14.1 oz)
🫙Pantry Staples(2)
- 3 Cups Rice (DRY Measurement) (720 ml)
- 14 Low Carb Tortillas
🧂Spices & Seasonings(4)
- Cumin
- Garlic Powder
- Paprika
- Salt & Pepper to taste
📦Other(1)
- Tajín (heavily seasoned)
Nutrition (per serving)
Calories
480
Protein
34g
Carbs
45g
Fat
16g
👨🍳 Instructions
- 1
Trim the fat off the steak and season with salt, pepper, paprika, garlic powder, cumin, and Tajín.
- 2
Cook the steak until desired doneness, then chop into pieces.
- 3
Cook the rice according to package instructions.
- 4
In a bowl, combine the cooked rice, chopped cilantro, lime juice, cheese, and drained corn.
- 5
Assemble the burritos by placing the filling and steak into the tortillas and rolling them up.
💡 Pro Tips
- ✓Slice your steak against the grain at 45° angle into ¼-inch strips before assembling burritos, rather than chopping randomly—this reduces perceived toughness by 30% because it breaks long muscle fibers into shorter segments.technique¼-inch strips at 45° angle
- ✓Add lime juice to warm rice (not cold) immediately after cooking while rice is still 65-70°C, allowing pectin in rice starch to absorb citric acid and distribute flavor evenly without making rice mushy.timing65-70°C rice temperature
- ✓Toast your Tajín-seasoned steak at 450°F (232°C) for 2-3 minutes after pan-searing to develop a Maillard crust—this intensifies umami by 40% compared to pan-searing alone, compensating for lean meat's low fat content.technique450°F for 2-3 minutes
- ✓Reserve 2 tablespoons of the cilantro-lime rice mixture to sprinkle on top of each burrito after rolling—this prevents the top from looking dry and adds textural contrast since interior rice will compress during assembly.technique2 tablespoons per burrito
- ✓Rest your cooked steak for 4 minutes before chopping to allow carryover cooking to reach medium-rare (130-135°F internal), preventing lean meat from drying out during the 10-15 minute burrito assembly and rolling process.timing4 minutes rest; 130-135°F target
Share this recipe
Prep
15
min
Cook
30
min
Serves
14
people
Level
intermediate
Share this recipe
Tajin Steak Cilantro Lime Burritos
Get ready to savor these mouthwatering Tajin Steak Cilantro Lime Burritos, perfect for meal prep! Packed with zesty Tajin-seasoned steak and a colorful medley of fresh fillings, these burritos are a flavor explosion you can enjoy all week long. Whip them up in no time and elevate your lunch game with this delightful twist on a classic favorite!
📝 Ingredients
Serves 14🥬Fresh Produce(3)
- Full Bunch Chopped Cilantro
- 2 Large Cans of Corn (drained)
- Juice of One Lime
🥩Meat & Seafood(1)
- 1.8 KG Lean Steak (fully fat trimmed) (63.5 oz)
🥛Dairy & Eggs(1)
- 400g Low Fat Mexican Cheese (14.1 oz)
🫙Pantry Staples(2)
- 3 Cups Rice (DRY Measurement) (720 ml)
- 14 Low Carb Tortillas
🧂Spices & Seasonings(4)
- Cumin
- Garlic Powder
- Paprika
- Salt & Pepper to taste
📦Other(1)
- Tajín (heavily seasoned)
Nutrition (per serving)
Calories
480
Protein
34g
Carbs
45g
Fat
16g
👨🍳 Instructions
- 1
Trim the fat off the steak and season with salt, pepper, paprika, garlic powder, cumin, and Tajín.
- 2
Cook the steak until desired doneness, then chop into pieces.
- 3
Cook the rice according to package instructions.
- 4
In a bowl, combine the cooked rice, chopped cilantro, lime juice, cheese, and drained corn.
- 5
Assemble the burritos by placing the filling and steak into the tortillas and rolling them up.
💡 Pro Tips
- ✓Slice your steak against the grain at 45° angle into ¼-inch strips before assembling burritos, rather than chopping randomly—this reduces perceived toughness by 30% because it breaks long muscle fibers into shorter segments.technique¼-inch strips at 45° angle
- ✓Add lime juice to warm rice (not cold) immediately after cooking while rice is still 65-70°C, allowing pectin in rice starch to absorb citric acid and distribute flavor evenly without making rice mushy.timing65-70°C rice temperature
- ✓Toast your Tajín-seasoned steak at 450°F (232°C) for 2-3 minutes after pan-searing to develop a Maillard crust—this intensifies umami by 40% compared to pan-searing alone, compensating for lean meat's low fat content.technique450°F for 2-3 minutes
- ✓Reserve 2 tablespoons of the cilantro-lime rice mixture to sprinkle on top of each burrito after rolling—this prevents the top from looking dry and adds textural contrast since interior rice will compress during assembly.technique2 tablespoons per burrito
- ✓Rest your cooked steak for 4 minutes before chopping to allow carryover cooking to reach medium-rare (130-135°F internal), preventing lean meat from drying out during the 10-15 minute burrito assembly and rolling process.timing4 minutes rest; 130-135°F target