Street Tacos Recipe (Mexican Street Taco Style)

5 from 4 ratings

Street Tacos Recipe (Mexican Street Taco Style)

Street Tacos (taqueria-style) made at home! Learn the best tortillas, toppings, and choose your favorite meat - carne asada, al pastor, carnitas, and more.

Prep Time10

Cook Time20

Course: Main Course, Snack

Cuisine: Mexican

Keyword: carne asada street tacos, Mexican street tacos, street tacos, street tacos recipe

Servings: street tacos

Calories: 203kcal

Author: Mike Hultquist

Ingredients

16 Small corn tortillas (street size) (you can use flour)
2 pounds Cooked taco meat of choice (see notes for options)
1 Large onion finely chopped
Fresh chopped cilantro
Lime wedges
Your favorite hot sauce or salsa
Optional: cotija/queso fresco, crema, radishes

Instructions

Warm/Char the Tortillas. Heat a dry skillet (cast iron is great) over medium-high heat. Warm corn tortillas 20-30 seconds per side until pliable with a few toasted spots. For extra char, finish briefly over a gas flame or on the grill.
Keep Tortillas Warm. Stack warmed tortillas and wrap in a clean kitchen towel, then place in a covered bowl or tortilla warmer while you finish the rest.
Heat the Meat. Add your cooked taco meat of choice to a skillet over medium heat with a splash of water or broth and warm until hot, 2-4 minutes, stirring.
Fill the Tortillas. Spoon the hot taco meat into the warm tortillas (about 2-3 tablespoons per taco). Double up tortillas if they’re thin or prone to tearing.
Top and Serve. Add chopped onion and cilantro, squeeze with fresh lime, and finish with salsa or hot sauce. Serve immediately.

Notes

For my favorite steak version, use my Carne Asada Tacos recipe.
Other great street taco meats: al pastor, carnitas, barbacoa, chicken tinga, chorizo.

Nutrition