Easy Mexican Street Tacos Recipes
These easy Mexican street tacos feature juicy, citrus-marinated steak tucked into warm corn tortillas and topped with fresh onion, cilantro, and a squeeze of lime. Perfect for weeknights or casual gatherings.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 pound flank or skirt steak trimmed
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper freshly ground
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 2 tablespoon fresh lime juice
- 2 tablespoon orange juice adds classic carne asada flavor
- 2 tablespoon olive oil
- 12 tortillas corn tortillas street-size
- 0.5 cup white onion finely diced
- 0.5 cup fresh cilantro chopped
- 0.5 cup cotija cheese crumbled, optional
- 0.5 cup radishes thinly sliced, optional
- 1 pepper jalapeño minced, optional
- 8 wedge lime wedges for serving
Instructions
Preparation Steps
- In a bowl, whisk together salt, pepper, cumin, chili powder, garlic powder, lime juice, orange juice, and olive oil to make the marinade.
- Place steak in a shallow dish or zip-top bag and pour marinade over it. Turn to coat well, then refrigerate for 30 minutes up to 2 hours.
- Preheat a grill or cast-iron skillet over high heat until very hot. Pat the steak dry to promote a good sear.
- Cook steak for 3 to 4 minutes per side for medium-rare, or to desired doneness. Transfer to a cutting board and rest for 5 minutes.
- Warm tortillas on the grill or directly over a gas flame for 10 to 15 seconds per side until pliable and lightly charred.
- Slice steak thinly against the grain, then chop into bite-size pieces.
- Assemble tacos: fill tortillas with steak and top with onion, cilantro, cotija, radishes, and jalapeño. Finish with a squeeze of lime and serve immediately.
Notes
For extra flavor, char the tortillas and warm them in a damp towel to keep them pliable. Swap steak for chicken or mushrooms for an easy variation.