Mexican Street Tacos

Small in size, massive in flavor. These handheld flavor bombs are packed with juicy meats, fresh cilantro, zesty onions, and a squeeze of lime, all tucked into warm corn tortillas. Easy, quick, authentic carne asada street tacos you can make right at home! One bite and you’re transported to the streets of Mexico City.

We absolutely LOVE Mexican style food. And this recipe delivers!

• Tasty & Simple: Enjoy the flavor of Mexican street tacos right in your own home. These street tacos are easy to make with easy to find ingredients and pantry staples.
• Make ahead: This is an easy one skillet dinner with a simple 1 to 4 hour marinade. It’s great for prepping ahead of time for those busy weeknights.
• Freezer friendly: The carne asada meat can easily be frozen. Just defrost, warm, add fresh tortillas and your favorite toppings for a quick and delicious meal.

• Use a cast iron skillet: Give your carne asada that authentic sear for Mexican tacos by using a cast iron skillet. Cast iron retains heat much better than nonstick and will provide that wonderful sear.
• Use flour or corn tortillas: Mexican street tacos are traditionally made with corn tortillas but small flour tortillas can be used depending on you personal preference. Try toasting the tortilla slightly. And if you are watching your carbs, use “Low or No carb” flour tortillas.
• Double the tortilla: Street tacos are usually served on two tortillas. This helps keep the filling together. If the first tortilla breaks, the back up tortilla is there to keep everything together.
• Slice thinly: For the best results, slice the meat thinly against the grain so every bite is tender. While skirt steak is best for Mexican street tacos, you can use flank steak or sirloin steak.
• Serve with your favorite toppings: Serve with diced onion, cilantro, salsa verde, cotija cheese, guacamole, or salsa. Cotija cheese is a classic Mexican ingredient that adds salty, authentic flavor to any street taco recipe.
• Leftovers: We love this recipe so much that we really have leftovers. However, leftover steak can be stored in an airtight container in the fridge for 2-3 days.

• What toppings are best: While you can add cheese if you wish, Mexican street tacos are traditionally served with onion, cilantro, salsa and lime.
• Can Mexican street tacos be made ahead of time: Yes. Marinate the beef overnight and cook just before serving. Store cooked carne asada up to 3 days in the fridge or freeze.
• What’s makes a carne asada street taco: Carne asada tacos are a type of Mexican street taco. They’re made with grilled or seared beef.

Adapted from Damn Delicious

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Mexican Street Tacos

Recipe by Janet @ mykitchenandkin.com

0.0 from 0 votes

Course: Dinner, Beef, One Pan Meals, High Protein, Low CarbCuisine: MexicanDifficulty: Easy

Servings

6

servings

Prep time

1

hour 

15

minutes

Cooking time

15

minutes

Total time

1

hour 

30

minutes

Easy, quick, authentic carne asada street tacos you can make right at home! Top with onion, cilantro and fresh lime juice! SO GOOD!

Cook Mode

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Ingredients

• 2 Tablespoons reduced sodium soy sauce

• 2 Tablespoons freshly squeezed lime juice

• 2 Tablespoons avocado oil, divided

• 3 cloves garlic, minced

• 2 teaspoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1 1/2 pounds skirt steak, cut (against the grain) into 1/2 inch pieces (you can substitute flank or sirloin steak)

• 12 mini flour or corn tortilla, warmed

• 3/4 cup diced red or white onion

• 1/2 cup chopped fresh cilantro leaves

• 1 lime, cut into wedges

Directions

• In a medium bowl, combine soy sauce, lime juice, 1 tablespoon avocado oil, garlic, chili powder, cumin and oregano.
• In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
• Heat remaining 1 tablespoon avocado oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
• Serve steak in tortillas, topped with onion, cilantro and lime.

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