Street Tacos Recipe (Mexican Street Taco Style)

Street tacos are all about the basics done right, warm corn tortillas, boldly seasoned meat chopped into bite-sized pieces, and simple toppings like onion, cilantro, and a squeeze of lime.

In this post I’m showing you how to build street tacos at home, including the best tortillas, classic toppings, and several street-taco meats you can choose from. Want the most popular option? My Carne Asada Tacos make an incredible street taco night.

What are Street Tacos?

Street tacos are the simple, taqueria-style tacos you’ll find from street vendors and taco stands. They’re usually served on warm corn tortillas (often smaller, “street size”), filled with chopped, well-seasoned meat, then finished with classic toppings like onion, cilantro, and a squeeze of lime.

That’s why they are so great: fewer ingredients, bigger flavor.

At home, you can make street tacos with almost any protein - carne asada, carnitas, al pastor, barbacoa, chicken, chorizo, and more - then set out toppings so everyone builds their own. I’ll show you the essentials below.

Street Taco Essentials

• Small corn tortillas
• Chopped meat (bite-sized)
• Onion + cilantro + lime
• Salsa/hot sauce
• Optional: radish, crema, cotija/queso fresco

Best Tortillas for Street Tacos (and How to Warm Them)

If you want that true street taco vibe, start with corn tortillas. They have the right flavor and texture, and they’re made for simple toppings and saucy meats.

Best tortilla choice

• Corn tortillas (street size): most traditional and my favorite for taqueria-style tacos.
• Regular corn tortillas: totally fine, just cut them down to street-taco size if you want, or keep them as-is.

How to warm/char tortillas (3 ways)

1. Dry skillet/comal (best all-around): Heat a dry skillet over medium-high. Warm tortillas 20-30 seconds per side until they’re pliable with a few toasted spots.
2. Grill (great if you’re already grilling meat): Lay tortillas on the grill for 15-20 seconds per side, just until warm and lightly charred.
3. Gas flame (quick char finish): For extra flavor, use tongs and wave the tortilla over a medium flame for a few seconds per side, just long enough to get light blistering (don’t burn it).

How to keep tortillas warm (don’t skip this)

Stack warmed tortillas, wrap them in a clean kitchen towel, and tuck them into a covered bowl or tortilla warmer. Warm tortillas stay flexible, and your tacos won’t crack or split.

Double-tortilla tip (street-style)

If your tortillas are thin or prone to tearing, double them up. It’s common at taco stands and it helps hold everything together. It's pretty much how they are served in every Mexican restaurant I've ever visited.

Street Taco Meats (Choose Your Favorite)

Street tacos can be made with just about any protein, but the key is the same - cook it well, then chop it small so it eats easily stacked in a small tortilla.

Here are my favorite street taco meats (mix and match for a killer taco night):

• Carne Asada (steak): bold, classic street taco flavor. For the full marinade and method, use my Carne Asada Tacos recipe.
• Al Pastor: sweet/smoky marinated pork.
• Carnitas: juicy, slow-cooked pork with crispy edges.
• Barbacoa: rich shredded beef.
• Chicken Tinga: smoky chicken with chipotle.
• Mexican Chorizo: quick-cooked, spicy, and perfect with onion/cilantro.

Pro tip: no matter which meat you choose, warm it up in a skillet right before serving. Hot meat and warm tortillas = awesome street tacos you will love.

Classic Street Taco Toppings

Street tacos are famous for being simple. Start with the basics, then add a couple extra options if you’re serving a crowd.

Keep it classic:

• Finely chopped white onion
• Chopped cilantro
• Lime wedges
• Salsa or hot sauce

That combo is “cantina style” for a reason. It just works!

Great add-ons:

• Cotija or queso fresco
• Pico de Gallo
• Salsa Macha
• Salsa Roja
• Salsa Verde
• Chiles Toreados (Mexican Blistered Peppers)

If you’re building a taco bar, I like to offer two salsas (one red, one green), plus onion/cilantro/lime, and let everyone choose their favorites. Patty always picks the verde!

How to Assemble Street Tacos (Step-by-Step)

1. Warm/char your tortillas (use skillet, grill, or flame).
2. Keep tortillas warm in a towel/covered bowl.
3. Heat your cooked meat until hot (skillet is easiest).
4. Chop meat small (street tacos eat best with bite-sized pieces).
5. Assemble: meat + onion + cilantro + lime + salsa/hot sauce.
6. Serve immediately while tortillas are warm and pliable.

Street Taco Bar (Serving Ideas)

If you’re feeding a group, a street taco bar is the easiest way to do it. Put everything out family-style and let everyone build their own plate.

Street taco toppings to set out:

• Chopped onion + chopped cilantro
• Lime wedges
• 2-3 salsas (I like one red, one green, and one extra-hot option)
• Crema or sour cream
• Cotija or queso fresco (optional)
• Optional extras: sliced radishes, pickled red onions, chiles toreados

Easy sides that pair perfectly:

• Refried beans or black beans
• Mexican rice
• Chips + salsa (guacamole is always welcome)

Make it fun: Offer 2-3 different meats (steak + pork + chicken is a great mix) so it feels like a taco stand set up at home. Seriously, it's easier this way.

Storage & Leftovers

Leftover street taco meat will last up to 5 days in the refrigerator in a sealed container. Simply reheat it in a skillet to make more tacos.

You can also freeze the leftover meat for 2-3 months.

That's it, my friends. I hope you enjoy the street tacos. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!

Try Some of My Other Popular Recipes

• Birria Tacos
• Shrimp Tacos
• Fish Tacos
• Chicken Enchiladas
• Chicken Fajitas
• See all of my Tacos Recipes

FAQs

Can I make street tacos without a grill?

Yes, just cook or reheat your meat in a hot skillet (cast iron is perfect) and char tortillas in a dry pan.

Are street tacos corn or flour?

Traditionally corn, especially for that taqueria-style flavor. Flour works too, but corn is the classic street taco vibe.

Why do street tacos use two tortillas?

Street tacos are often served on doubled tortillas to prevent tearing and keep everything together.

How much meat per street taco?

About 2-3 tablespoons per taco (more if you like them loaded).

What are the most classic street taco toppings?

Onion, cilantro, lime, and salsa/hot sauce. Simple and bold. This is "cantina style".

How do I keep tortillas warm for a crowd?

Wrap warm tortillas in a clean kitchen towel and keep them covered in a bowl or pot.