Mexican Street Tacos are a flavorful, authentic treat that brings the vibrant tastes of Mexico right to your table. Made with simple ingredients and fresh toppings, these bite-sized tacos are perfect for any casual meal or festive gathering.
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Why This Recipe Works:
Versatile: Great for weeknight dinners, parties, or any occasion where bold, fresh flavors shine.
Taco Night At Home: These tacos are all the best parts of your favorite taco truck, but made in the comfort of your home!
Simple and Fresh: Made with fresh toppings and easy-to-find ingredients for a quick and satisfying meal.
Perfectly Portioned: Small, handheld tacos ideal for sharing and customizable to your preferences.
What You Need for Mexican Street Tacos:
Marinade: This marinade is composed of tasty spices, a bit of soy sauce, and some tasty lime juice for a flavor combo that is incredible!
Steak: I like to use any tasty 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: Small Corn Tortillas, Onion, Cilantro, Lime Wedges, Salsa of Choice!
I’ve shared tacos al carbon, breakfast tacos, fajita tacos, leftover turkey tacos, and even carnitas tacos, but now I can’t wait to share my favorite taco recipe.
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!
How to Make Mexican Street Tacos?
- Step 1: Mix together all the marinade ingredients.
- Step 2: Chop the steak. Then place the steak and marinade in a plastic bag and shake to cover the steak. Refrigerate steak as it marinates, for 20 min- 4 hours.
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- Step 3: Once ready to cook, heat a little oil in a fry pan and cook steak until it’s cooked and browned.
- Step 4: Heat some corn tortillas, and serve tacos with some diced onion, chopped cilantro, lime wedges, and your favorite salsa!
Frequently Asked Questions
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.
Steak Street Tacos can be made of any meat; however, skirt steak, chuck, or sirloin are quite common.
I love using a fatty steak like smoked 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!
More Related Recipes
If you like this recipe, make sure to check out all my Cinco De Mayo Recipes like sour cream chicken enchiladas, tri tip tacos, and these tasty chile relleno burritos!
If you like this recipe make sure to give it a 5-star review and leave a comment down below!
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Video
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 white onion diced
- ½ cup cilantro fresh and chopped
- 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, 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 the cut steak in a ziplock bag, then pour the marinade over it. Seal and shake to cover all pieces of meat.2 lbs steak
- Refrigerate meat for at least 20 minutes or for up to 4 hrs.
- Heat another 2 tablespoons of 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
- Serve in warmed tortillas* topped with diced onion, cilantro, lime, and your favorite salsa.1 cup white onion, ½ cup 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.
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!
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!
Stephanie says
These sound amazing! I definitely need to make that mango salsa!
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!
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!
Alisa Infanti says
This salsa looks amazing on the top of those tacos.. I love the bright colours. So yummy
Vladka says
Who doesn't like TACO's. They are just very popular in our family and this recipe looks so yummy.
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!