Mojo Marinated Ribeye Tacos

Get ready for flavor… Our mojo marinated ribeye tacos are going to be your new favorite weeknight dinner! This tasty recipe combines the robust flavors of tender bison ribeye steak, marinated to perfection in zesty mojo sauce, with the creamy richness of avocado crema.

The best part is you can feed your family a healthy and delicious dinner without a lot of time or effort by marinating your bison ribeye in the morning and letting them soak up all that flavorful goodness throughout the day. This memorable meal is sure to have everyone at the table asking for seconds.

Mojo Marinated Ribeye Tacos

Course Main Course
Cuisine Mexican
Keyword Bison Ribeye
Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Marinate Time 4 hours
Total Time 5 hours 20 minutes
Servings 4 Servings


For Marinade:

  • 3 Great Range Premium Bison Ribeyes
  • 1 orange - juiced
  • 2 limes - juiced
  • 2 teaspoons cumin
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 8 cloves garlic - minced
  • 1/2 bunch fresh cilantro
  • 1 teaspoon salt
  • 1 teaspoon black pepper - freshly ground
  • 1/4 cup avocado oil

For Avocado Crema:

  • 1/2 cup sour cream
  • 1 avocado
  • 2 cloves garlic
  • 1/2 bunch cilantro
  • 1/2 lime - juiced
  • salt and pepper - to taste

To Serve:

  • street taco style tortillas - heated over an open flame
  • 1/2 white onion - finely chopped
  • 2 tablespoons cilantro - chopped
  • 1 jalapeño - sliced
  • 1 lime - cut in wedges
  • hot sauce - optional


  1. In a large measuring cup or bowl whisk together all the marinade ingredients, except for the steaks.

  2. Add steaks to a large dish or gallon-sized Ziploc bag and pour the marinade over. Make sure the steaks are evenly coated. Transfer to the refrigerator for at least 4 hours, or up to 12 hours.

  3. An hour before grilling, make the avocado crema. In the bowl of a small food processor add all the ingredients. Blend until smooth, give it a taste and adjust the salt if needed. Cover and refrigerate until ready to serve.

  4. Let your steaks come to room temperature for at least 30 minutes and then grill them up to medium-rare or medium. Let them rest 5-10 minutes before slicing into bite-sized pieces.

  5. To serve: top tortillas with avocado crema, mojo steak, sliced jalapeños, and diced onion.

Recipe Notes

This recipe was developed especially for us by Anca, from The.Buttertable


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