Craving the authentic flavors of Mexican street food? These Mexican Street Tacos are a perfect blend of juicy, marinated steak, fresh cilantro, and zesty lime, all packed into warm corn tortillas. Easy to prepare and bursting with flavor, this recipe will transport your taste buds to the bustling streets of Mexico!
Ingredients:
1 ½ lbs flank steak or skirt steak
1 tablespoon olive oil
2 tablespoons lime juice
1 tablespoon soy sauce
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon paprika
½ teaspoon dried oregano
Salt and pepper, to taste
12 small corn tortillas
½ cup fresh cilantro, chopped
½ cup white onion, diced
Lime wedges, for serving
Instructions:
Marinate the Steak:
Whisk together the olive oil, lime juice, soy sauce, garlic, chili powder, cumin, paprika, oregano, salt, and pepper in a bowl. Place the flank or skirt steak into a large ziplock bag, pour the marinade over the steak, and seal the bag. Let it marinate in the refrigerator for at least 1 hour—or for maximum flavor, overnight.
Cook the Steak:
Preheat your grill or skillet over medium-high heat. Remove the steak from the marinade and cook it for about 4-5 minutes per side, depending on your desired level of doneness. Once done, let the steak rest for 5 minutes before slicing it thinly against the grain.
Warm the Tortillas:
Heat the corn tortillas on the grill or in a skillet for 1-2 minutes per side until lightly charred and warm.
Assemble the Tacos:
Place the sliced steak on each tortilla. Top with freshly chopped cilantro and diced onions. Serve the tacos with lime wedges for an extra burst of flavor.
Serving Tips:
Garnishes: Enhance your tacos with a variety of garnishes. Besides cilantro and onions, try adding diced tomatoes, shredded lettuce, or crumbled queso fresco. A drizzle of your favorite salsa or a spoonful of sour cream can also add extra flavor.
Taco Bar: Set up a taco bar with all the toppings and let everyone build their own tacos. This is a fun way to let guests customize their tacos to their taste.
Accompaniments: Serve your tacos with traditional Mexican sides like Mexican rice, refried beans, or a fresh corn salad. A side of pickled jalapeños can also add a spicy kick.
Beverages: Complement your tacos with refreshing beverages such as margaritas, Mexican beer, or a chilled agua fresca.
Warm Tortillas: Keep tortillas warm by wrapping them in a clean kitchen towel and placing them in a tortilla warmer or a covered dish. This keeps them soft and pliable for easier folding.
Storage Tips:
Refrigeration: Store any leftover steak and tortillas separately in airtight containers. The cooked steak can be refrigerated for up to 3-4 days. Keep tortillas in a plastic bag or container to prevent them from drying out.
Freezing: If you have extra cooked steak, you can freeze it for future use. Slice the steak into portions and place in freezer-safe bags or containers. It will keep well for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently in a skillet or microwave.
Reheating: For the best results, reheat the steak in a skillet over medium heat to avoid drying it out. Warm tortillas on a skillet or in the oven, covered with foil, to bring them back to their original texture.
Avoid Overstuffing: When assembling tacos for storage, avoid overstuffing them as this can make them soggy. Instead, keep the steak, tortillas, and toppings separate and assemble just before serving.
Marinated Steak: If you have leftover marinated steak that hasn’t been cooked yet, it can be stored in the refrigerator for up to 2 days. Make sure it’s in an airtight container or ziplock bag to preserve the flavor.
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FAQs:
Can I use a different cut of steak for this recipe?
Yes, you can use other cuts of steak such as sirloin or ribeye if flank or skirt steak is unavailable. However, flank and skirt steak are preferred for their flavor and tenderness when cooked quickly. Just be sure to adjust cooking times according to the cut you choose.
How do I make these tacos gluten-free?
To make these Mexican Street Tacos gluten-free, simply ensure that your soy sauce is gluten-free or use tamari as a substitute. Additionally, confirm that the tortillas are labeled as gluten-free, as many traditional corn tortillas are naturally gluten-free but always check the label to be sure.
Can I prepare the steak ahead of time?
Absolutely! You can marinate the steak up to 24 hours in advance. After marinating, cook the steak and store it in the refrigerator for up to 3-4 days. Reheat the steak gently before assembling your tacos. If you want to prepare everything ahead of time, keep the cooked steak and tortillas separate until you’re ready to serve.
How can I make these tacos spicier?
To add more heat to your Mexican Street Tacos, increase the amount of chili powder or add a pinch of cayenne pepper to the marinade. You can also top the tacos with sliced jalapeños or a spicy salsa for an extra kick. Adjust the spice level according to your preference to make your tacos as fiery as you like!
Conclusion:
These Mexican Street Tacos are a simple yet flavorful meal perfect for family dinners or gatherings with friends. The fresh ingredients and juicy steak make this dish a guaranteed hit. Plus, they’re quick to prepare, making them ideal for busy weeknights. Savor the authentic taste of Mexico right from your kitchen!
📖 Recipe:
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Mexican Street Tacos
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
Description
Discover the taste of authentic Mexican street food with these Mexican Street Tacos. Featuring tender, marinated steak grilled to perfection and topped with fresh cilantro, diced onions, and a splash of lime, these tacos offer a simple yet delectable dining experience. Perfect for a quick weeknight dinner or a festive gathering, these tacos are sure to be a hit!
Ingredients
1 ½ lbs flank steak or skirt steak
1 tablespoon olive oil
2 tablespoons lime juice
1 tablespoon soy sauce
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon paprika
½ teaspoon dried oregano
Salt and pepper, to taste
12 small corn tortillas
½ cup fresh cilantro, chopped
½ cup white onion, diced
Lime wedges, for serving
Instructions
- Marinate the Steak: In a small bowl, whisk together the olive oil, lime juice, soy sauce, garlic, chili powder, cumin, paprika, oregano, salt, and pepper. Place the steak in a large ziplock bag, pour the marinade over it, and marinate in the refrigerator for at least 1 hour, or overnight for best results.
- Cook the Steak: Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade and grill or sear for 4-5 minutes per side, or until it reaches your desired doneness. Let the steak rest for 5 minutes before slicing thinly against the grain.
- Warm the Tortillas: Heat the corn tortillas on the grill or in a skillet until lightly charred and warm, about 1-2 minutes per side.
- Assemble the Tacos: Fill each tortilla with the sliced steak, then top with chopped cilantro and diced onions. Serve with lime wedges for squeezing over the tacos.
Notes
For best flavor, marinate the steak overnight.
If you prefer a spicier taco, add more chili powder or a pinch of cayenne pepper to the marinade.
Keep tortillas warm in a covered dish or tortilla warmer until ready to serve.
- Prep Time: 15 minutes
- Marinating Time: 1 hour
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling or Pan-Seared
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 250 kcal per serving
