Tacos That Surprise: Beef and Watermelon Delight

Grilled beef tangy and smoky, the sweet bite of watermelon—unexpected but it clicks. Salsa verde wakes up your tongue, bright and fresh, zip! Small soft tacos hold it all. Quick grill marks sizzle, juice drips. Summer plate vibes but cozy too.

Why You’ll Crave It

• Juicy, charred beef mixed with a crisp splash of melon
• Salsa verde that’s herbal, zingy, and just enough heat
• Mouthwatering combo you don’t see every taco night
• Quick to make but feels like you invested hours
• Light but somehow hearty, hits all flavor notes

Tried this on a whim, now it’s a taco night favorite around here.

What You’ll Need

• Flank steak: about 400 grams, thinly sliced or left whole for grill marks
• Watermelon: 250 grams, cut into small cubes, juicy but firm
• Salsa Verde: homemade or store-bought, around 120 ml, chunky style works better
• Corn tortillas: 8 small ones, soft and warmed up
• Fresh cilantro: a small handful, roughly chopped
• Red onion: half, thinly sliced, soak briefly in lime juice
• Lime: 1, juiced and wedges for serving
• Olive oil: a drizzle for the grill and the beef
• Smoked paprika: 1 tsp, adds some warmth to the beef rub
• Salt and pepper: to taste, go easy on the salt to balance flavors

Easy How-To

Prep the beef and watermelon

First, brush the steak with olive oil, sprinkle paprika, salt, pepper all over. Don’t just dump it on—massage it in a bit. Cube the watermelon into bite-sized pieces straight from the fridge so it’s cool and refreshing in the taco. Set both aside while you heat the grill or pan.

Grill with care

Get that grill screaming hot—medium-high flame is your friend here. Pop the steak on, let it sizzle, no messing too much. About 4 minutes on one side, then another 3 to 4 when flipped. You want those lines, that smoky char. Remove and rest for a few to keep the juices locked in.

Sear soft tortillas and slice beef thin

Warm tortillas directly on the grill for 30 seconds each side, tiny blister spots. Layer heat. Slice that rested beef thin across the grain so it melts in your mouth. The thin cut contrasts with the watermelon crunch nicely.

Assemble tacos and finish

Slather each tortilla with a spoon of salsa verde (more if you dare), add strips of beef, scatter watermelon cubes on top. Toss some cilantro and onion slices over, squeeze lime all around. A fresh, colorful bite every time.

Good to Know

• Let beef rest at least 5 minutes after grill to keep juices, don’t rush.
• Salsa verde prefers chunky texture here; smooth gets lost.
• Watermelon needs to be firm-ish to avoid drowning the taco in juice.

Serving Ideas

• Pair with a crisp cucumber salad, lime-dressed for crunch.
• Cold cerveza or a sparkling lime agua fresca.
• Side of pickled jalapeños for heat lovers.

Top Tricks

• Use preheated grill or pan for quick sear, helps lock natural beef flavor.
• Sprinkle paprika on the beef first for a smoky baseline even if no grill accessible.
• Squeeze fresh lime at last moment; acidity sharpens all the flavors.

Frequently Asked Questions

Can I swap beef for chicken or pork?

Sure, though beef’s fat and flavor play a key role here. Chicken breasts or pork shoulder work but expect less juiciness. Consider marinating longer to boost taste.

Is salsa verde always made with tomatillos?

Traditionally yes, though some green salsas lean on herbs like cilantro and jalapeños without tomatillos. For this recipe, a tangy, herby salsa verde fits best—tomatillos or not.

What if I don’t have a grill?

No worries. Use a heavy skillet or grill pan. Sear beef on medium-high heat. You’ll get a good crust though maybe less smoky. Toast tortillas in the pan while you’re at it.