This is my favorite street tacos recipe with zesty carne asada steak on charred corn tortillas, topped with chopped onion and cilantro, cantina style! So easy to make!
Street Tacos Recipe
Street tacos are the best thing ever! If you're looking for amazing street tacos, this is the recipe you need.
These tacos are loaded up with flank steak that's been marinated and grilled, so they're so juicy with just the right amount of chew.
Street tacos are a traditional Mexican meal or snack known for their simple yet bold flavors. They can be served with a variety of marinated meats, like pork, chicken, or beef, on small corn tortillas, though sometimes flour tortillas.
I find them best served with simple toppings, like chopped onion, cilantro, and a splash of lime, though they are wonderful with any of your favorite salsa toppings, and especially hot sauce!
This particular street tacos dish uses my carne asada recipe for Carne Asada Street Tacos, which is the ultimate street taco to me. I just love steak street tacos! I think you'll love them just as much as we do.
Let's talk about how to make street tacos, shall we?
Street Tacos Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- FOR THE CARNE ASADA STEAK
- Vegetables & Herbs. Peppers (use jalapeno or serrano), garlic, cilantro. You can use hotter peppers if you'd like.
- Liquids. Olive oil or vegetable oil, orange juice, lime juice, vinegar (use white wine vinegar or apple cider vinegar).
- Seasonings. Cumin, salt and black pepper, ancho chili powder (optional, but I LOVE it).
- Steak. I prefer flank steak, though skirt steak is great. You can really use any of your favorite cuts of steak or beef. Try it with ribeye for tender, delicious steak street tacos.
- FOR THE STREET TACOS
- Corn Tortillas. Use the small street corn taco tortillas. You can also use flour, if desired.
- Onion. I like either chopped white onion or red onion for the crunch factor.
- Cilantro.
- Fresh Lime Juice.
- Hot Sauce! Use your favorite.
How to Make Street Tacos - the Recipe Method
Marinate the flank steak first by whisking together the marinade ingredients.
I like to use a large plastic bag, though a large bowl works well. Be sure to rub or massage the marinade into the meat.
Marinate at least 2 hours in the refrigerator, or overnight for more flavor penetration. I often like to get the marinade going in the morning, so the steak is full flavored and read for evening grilling.
When you're ready for tacos, simply grill up the carne asada steak (discard the marinade), then slice it up, thin sliced, and serve on your street tortillas. Use your grill or a grill pan on the stovetop.
I like to char my corn tortillas on the stove top over an open flame, though you can use a very hot pan or a hot grill. I just love the charred flavor.
And yes, you can use flour tortillas instead.
Serve the steak onto warmed corn tortillas and top with chopped onion and cilantro, or use your own favorite toppings! Try crumbled cotija cheese or queso fresco. Don't forget the hot sauce!
Boom! Done! Your carne asada tacos are ready to serve. Easy enough to make, isn't it? What are your favorite toppings? Let's hear it! Serve them with refried beans!
Recipe Tips & Notes
You can make street tacos with other marinated meats. Try some of these other recipes:
- Al Pastor (Marinated Pork)
- Carnitas (braised pork),
- Barbacoa (Shredded Beef)
- Chicken Tinga (Chipotle Chicken)
- Mexican Chorizo
Also, try some of these amazing toppings!
Storage & Leftovers
Leftover street taco meat will last up to 5 days in the refrigerator in a sealed container. Simply reheat it on the grill or stove top to make more tacos.
You can also freeze the leftover meat for 2-3 months.
That's it, my friends. I hope you enjoy my street tacos recipe. 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!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Street Tacos Recipe
Ingredients
FOR THE CARNE ASADA STEAK
- 1-2 serrano peppers minced or use jalapeno peppers for a milder version
- 4 cloves garlic minced
- ¼ cup chopped cilantro
- ¼ cup olive oil
- Juice from 2 large oranges about a ¾ cup
- Juice from 2 limes
- 3 tablespoons white wine vinegar apple cider vinegar is good, too
- 1 tablespoon ancho powder (optional, but I LOVE it)
- 1 teaspoon cumin
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 2 pounds skirt or flank steak
FOR THE STREET TACOS
- 16 street corn tortillas (you can use flour)
- 1 large onion finely chopped
- Fresh chopped cilantro
- Fresh lime juice (or lime wedges)
- Your favorite hot sauce
Instructions
FOR THE CARNE ASADA
- Whisk together the peppers, garlic, cilantro, olive oil, orange juice, lime juice, vinegar, ancho powder, cumin and salt and pepper in a medium sized bowl until well combined. (Alternatively, you can process the ingredients in a food processor or blender until smooth.)
- To use the marinade, add it to a large sealable bag with the steak and rub it thoroughly into the meat. Seal and refrigerate for at least 2 hours, or overnight for more flavor penetration.
- Discard the marinade, then grill the marinated steak on the grill for 8-10 minutes per side, or until cooked to your liking. 135 degrees F is medium-rare. Let the steak rest for 10 minutes, then slice it against the grain into bite-sized pieces.
FOR THE STREET TACOS
- Lightly char the corn tortillas in a very hot pan, on a hot grill, or over an open stovetop flame until warmed through.
- Serve the steak onto warmed tortillas and top with chopped onion and cilantro. Serve with hot sauce!
Nutrition Information
Corrine says
Street Tacos is going to be a go to recipe from now on! Fabulous mix of spice and flavors incorporated into the marinade, made for a mouth watering meal. My Guatemalan neighbor showed me how to make her corn tortillas without a press this morning, impressive technique and simple to make. It will me a while to master her style. Thanks for sharing your great recipes and time.
Mike H. says
You are always welcome, Corrine. Have fun with it!
Sherrie Heim says
The recipe for the Carne Asada looks delicious.
All the street tacos I've had in Mexico, the tortillas are literally fried in lard. They'll never taste like real street tacos unless you fry the tortillas. Just saying.
Mike H. says
Thanks for your input, Sherrie. It's quite common for traditional street tacos in Mexico to use tortillas that are fried in lard. However, not all street tacos are made this way, as some vendors may use different cooking methods. So whether frying them or not is totally up to your personal preference. Enjoy!
Neal says
Mike, What distinguishes a "street taco" from a regular taco?
Mike Hultquist says
They're typically smaller and simpler, more for snacking or a light meal.
Damien C. says
Made these for the family right away, and everybody loved them. Another winner here. Flank steak all the way.
Mike Hultquist says
Thanks, Damien. Glad you all enjoyed it! Cheers!
Ramya says
Cant wait to make this soon for me can i use tofu i never had street tacos before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya.