Mexican Street Tacos are easy to make, super flavorful, and will be your favorite way to make tacos!
These steak tacos are all the best parts of your favorite taco truck but made in the comfort of home!
Every Friday for over a year now, my husband and I go to the same taco place and get our favorite carne asada tacos. It’s our favorite tradition!
However, sometimes I want to make a tasty Mexican street taco at home and came up with this delicious version that is so good it might be better than takeout- well except I have to do dishes – so maybe not haha!
What you need for Mexican Street Tacos:
Marinade: minced garlic, limes (zested and juiced), soy sauce, chili powder, cumin, oregano, paprika, oil, and water.
Steak: I like to use any tasty Good Rancher’s steak I have on hand, but this works well with ribeye, short loin, and skirt steak!
Oil: Vegetable or Olive Oil works fine.
Taco Additions: Tortillas, Onion, Cilantro, Lime Wedges
Salsa: Roasted Tomatillo Salsa, Pineapple Mango, Pico De Gallo, or your favorite!
I’ve shared tacos al carbon, breakfast tacos, fajita tacos, turkey tacos, and even carnitas tacos, but now I can’t wait to share my favorite taco recipe.
Product Feature: Good Rancher’s Steak
I’ve used Good Rancher’s for so many recipes (smoked chicken, chicken nuggets, steak pasta, candied bacon, fried cod and many more!). They are a high-quality meat subscription company that is all about supporting American Farmers and Ranchers.
They sent me their Rancher’s Classic Box to help me update this post and I couldn’t have been happier! Check out my link for an awesome deal!
How to make Mexican Street Tacos?
- Mix together all the marinade ingredients.
- Chop the steak. Then place steak and marinade in a plastic bag and shake to cover the steak.
- Refrigerate steak as it marinates, for 20 min-4hrs.
- Once ready to cook, heat a little oil in a fry pan and cook steak until it’s cooked and browned.
- Heat some corn tortillas, and serve tacos with some diced onion, chopped cilantro, lime wedges, and your favorite salsa!
What are Mexican Street Tacos?
Mexican street tacos consist of a warm corn tortilla filled with meat, onions, cilantro, and salsa. From taco trucks to fine dining, street tacos have become very popular and for good reason!
Originally sold from food carts or stands along the road, the street taco has become a tasty favorite for people all over.
What meat is used for street tacos?
Steak Street Tacos can be made of any meat; however, skirt steak, chuck, or sirloin are quite common.
Personally, I love using a fatty steak like ribeye, because the fat renders and adds so much flavor, however, I’ve used many different cuts of meat and they all turn out well with this recipe!
Tool Tips
- Use a zester to get the zest from limes!
- A citrus juicer goes a long way in getting all the juice from limes!
- Garlic Twister minces garlic no time!
Variations
- Meat: Use whatever steak you have! If using chicken check out my chicken street tacos here!
- Grill: Instead of cutting and marinating the meat, marinate the entire steak without cutting, then throw it on the grill!
- Salsa: Highly recommend my pineapple mango salsa and this roasted tomatillo salsa!
If you like this recipe, make sure to check out my green chile enchiladas, tri tip tacos, and these tasty chile relleno burritos!
Watch how to make this recipe!
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Mexican Street Tacos
Ingredients
- 6 garlic cloves minced
- 2 limes zested and juiced
- 1 tbs soy sauce
- 2 teaspoon chili powder
- ¾ teaspoon cumin
- 1 ½ teaspoon oregano
- 1 teaspoon paprika
- 2 tbs oil
- 3 tbs water
- 2 lbs steak- ribeye skirt steak, short loin, cut into ¼-1/2 inch pieces
- 2 tbs vegetable oil for cooking
- 1 cup diced white onion
- ½ cup chopped fresh cilantro
- Extra limes cut into wedges
- Favorite salsa
- 20 Mini Corn Tortillas
Instructions
- In a medium bowl combine soy sauce, garlic cloves, lime juice, chili powder, cumin, oregano, paprika, oil, and water.6 garlic cloves minced, 2 limes, 1 tbs soy sauce, 2 teaspoon chili powder, ¾ teaspoon cumin, 1 ½ teaspoon oregano, 1 teaspoon paprika, 2 tbs oil, 3 tbs water
- Place cut steak in a ziplock bag then pour marinade over it. Seal and shake to cover all pieces of meat.2 lbs steak- ribeye
- Refrigerate meat for at least 20 minutes or for up to 4 hrs.
- Heat another 2 tbs oil in a medium-large fry pan. Add steak, stirring frequently, until cooked and browned, approximately 5-8 minutes. If your pan is small work in batches to cook.2 tbs vegetable oil for cooking
- Serve in warmed tortillas* topped with diced onion, cilantro, lime, and your favorite salsa.1 cup diced white onion, ½ cup chopped fresh cilantro, Extra limes cut into wedges, Favorite salsa, 20 Mini Corn Tortillas
Notes
- I like to warm small corn or flour tortillas in a fry pan with a little oil, just until they are warm and pliable and just starting to brown.
Nutrition
This post and recipe were updated on 5/2/2024.
Casey Rodweller says
Ooo I absolutely love mango salsa! These tacos look delicious. Love to make a vegan version.
Lisa says
Thank you and a vegan version would be great!
Vladka says
Who doesn't like TACO's. They are just very popular in our family and this recipe looks so yummy.
Alisa Infanti says
This salsa looks amazing on the top of those tacos.. I love the bright colours. So yummy
Alison Rost says
I can imagine making this for the summer and people enjoying it as well. I think it's perfect for gatherings especially since it's not that difficult to make at all! I think steak goes really well with tacos! YUM!
Heather says
I really think that I could eat tacos every single day! They are just the best!! These steak ones look so tasty! I love that salsa, too! Yum!
Stephanie says
These sound amazing! I definitely need to make that mango salsa!
April says
Mouth-watering good food right there. I love steak tacos. I actually love them more than chicken or beef. My husband would eat tacos every day if I let him lol.
Lisa says
Haha yes same with my husband... and me actually! I think steak are out favorite too!
sondria Harp says
I love mango salsa and this these steak tacos look perfectly cooked. Looks like I know what I'm making for next taco Tuesday.
Lisa says
You will love them!