Chicken Fried Steak Taco

Name: Chicken Fried Steak Taco
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 Flour tortilla; 4 Cubed beef steak; 4 tbsp Buttermilk; 1 cup Seasoned flour; 4 Eggs; 1 cup Whole milk; 1 tsp Black pepper

Diner cube steak fried crisp, tucked in a tortilla with pepper gravy and pickles.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 10m
Cook: 15m
Serves: 4
Level: Medium

Ingredients

4servings

Flour tortilla8
Cubed beef steak4
Buttermilk4 tbsp
Seasoned flour1 cup
Eggs4
Whole milk1 cup
Black pepper1 tsp

Instructions

1
Fry crisp
Mechanically tenderize the steak, double-dredge in buttermilk and flour, and fry in shallow oil until the crust is highly jagged and brown.
2
Layer & build
Reserve 2 tbsp of pan drippings to build a roux, adding milk to create a thick white gravy.
3
Soft-scramble
Layer scrambled eggs and sliced steak in the tortilla, smothering the assembly with gravy.

Cook it safe

145°F / 63°C — Beef, pork, veal, and lamb steaks, chops, and roasts, then rest for at least 3 minutes before slicing.
160°F / 71°C — Eggs and egg dishes, or cook until both the white and the yolk are firm.

This recipe serves egg that is not fully cooked. Use pasteurized eggs if serving anyone pregnant, very young, over 65, or immunocompromised.
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Calories: 1003
Fat: 48g
Carbs: 82g
Protein: 52g

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 6 of 7 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Instant-read meat thermometer

This recipe has a target internal temperature, and color is not a reliable way to read it.

Also useful here

Meat mallet / tenderizer — Pounding to an even thickness is what stops the thin end overcooking before the thick end is done.

These are category recommendations chosen on the criteria above, not tested product picks — we do not run a product testing program. Links go to Amazon search results for the category. As an Amazon Associate, The Neon Griddle earns from qualifying purchases. Nothing here is required to cook the recipe.