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Mexican Street Tacos

Mexican street tacos on grey plate.

Don’t know what to make for dinner? Tacos. You should definitely make tacos. Specifically these, authentic Mexican Street Tacos! Simple yet tasty cubed steak, sweet crispy onions, zesty radish pico and all the toppings, tucked into warm delicious little tortillas. How can you possibly say no to that?

If you haven’t caught on by now, I’m a big fan of all tacos. Birria Taco, fish tacos, tofu tacos, beet tacos, all the tacos. We don’t discriminate here! So naturally, this street taco recipe was a welcomed addition to our taco collection! 

Authentic Mexican street tacos with lime wedges.

Authentic Mexican Street Tacos Recipe

To ensure an authentic street taco recipe, I referred to Zested Lemon’s newest resident expert for Mexican cuisine, JAVIAR!!!! Originally from Mexico City, Javi is my spicy brother from another mother. We met at work several years ago, became friends, went to Brazil and have been besties ever since. 

Ok, back to the tacos. When I asked about Mexican street tacos, the very first thing Javi said was, “Well no ground beef. Ground beef is NOT for tacos in Mexico”. For starters there was obviously some strong (and HILARIOUS) opposition to ground beef tacos. Second, I was like come on Javi! How basic do you think I am? Give a girl a little credit, am I right?

Anyway, Javi gave me the lowdown on authentic Mexican street tacos. I stayed true to the ingredients and overall preparation. However, I did venture off track by combining a few things to simplify the recipe as much as possible which I try to do for most Zested Lemon recipes. So, hopefully Javi approves!


Ingredients for Street Tacos

The recipe has a relatively short list of ingredients, all of which are simple and easy to find!

Street taco ingredients

How to Make Street Tacos

Watch this quick 60 second video to see how its done!


What are street taco tortillas?

Street taco tortillas are simply really small tortillas. Generally, they are about four to five inches in diameter. You can easily find them at most stores. They’re usually labeled as street taco tortillas or mini taco tortillas. I love them because I can eat 5-6 street taco tortillas for less calories than one medium sized tortilla.

If you don’t have street taco tortillas, who cares? Use whichever kind of tortillas you have!

Which cut of beef to use in tacos?

I’m going to give a vague answer and then a really specific answer. 

Vague Answer – It is up to you. If you want to spend a little money on a higher quality piece of steak, go for it! If you’re looking to save your pennies, buy a budget friendly steak and just be sure to tenderize it at home. Below are a few tenderizing tricks. 

  1. Beat it with a meat mallet. It’s a great stress-relieving activity. 
  2. Soak it in something acidic like lemon juice or vinegar for 30 minutes (no more!). Then rinse and pat dry before seasoning and cooking. 
  3. Rub a bunch of coarse salt into the steak and let it sit for an hour. Then rinse off the salt. Pat dry before seasoning and cooking. 

Also, if you already have a steak on hand, just do yourself a solid and use whatever you have. 

Specific Answer – This tip came directly from our Mexican Street Taco expert, Javi. Buy sandwich steaks that are already cut thin (no more than 1/2″ thick). This is an AWESOME tip because sandwich steaks make perfectly sized and uniform cubes of steak for steak tacos with very little effort and almost no waste. 

Mexican street tacos with lime wedges.

What to serve with tacos?

Serve up your street tacos with some Loaded Guac or Wonton Nachos (oh my god one of my favorite recipes!). Then wash it down with a Caipirinha or Frozen Jalapeño Margarita because you deserve it! 


Quick Knife Skills

Don’t know how big (or small) to cut the ingredients? Don’t worry. I got your back. See the videos below!

Radish Pico de Gallo Ingredients

Steak Filling Ingredients

Street tacos on grey plate.

Mexican Street Tacos

Yield: 4
Prep Time: 20 mins
Cook Time: 12 mins
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Simple yet tasty cubed steak, sweet crispy onions, zesty radish pico and all the toppings, tucked into warm delicious little tortillas. 

Ingredients
 

Radish Pico de Gallo Ingredients:

  • 1 1/2 cups tomatoes, diced (see note 1)
  • 1 cup radishes, quartered and thinly sliced (see note 2)
  • 1/4 white onion, minced
  • 1 large jalapeño, minced
  • 1/2 cup cilantro, chopped
  • 1 Tbsp. lime juice, or to taste
  • 1/4 tsp salt, or to taste

Steak Filling Ingredients:

  • 1 Tbsp. oil
  • 1 white onion, roughly chopped
  • 1 lb. steak, cubed (see note 3)
  • 1/2 tsp. salt
  • 2 dried bay leaves

Tortillas & Optional Toppings:

  • 16 street taco tortillas
  • Salsa,
  • Greek yogurt or sour cream,
  • jalapeño slices,
  • lime wedges,

Instructions
 

Radish Pico de Gallo

  • In a medium bowl, combine all Radish Pico de Gallo Ingredients (see note 4). Set Aside. 

Steak Filling

  • Add 1/2 Tbsp. of oil and the roughly chopped onion to a large skillet over medium to medium/high heat. Cook until the onions are slightly golden brown (about 5-7 minutes).
  • Then push the onions to the perimeter of the skillet to make room in the middle of the skillet.
  • Add the remaining 1/2 Tbsp. of oil, cubed steak, salt and bay leaves to the skillet. Cook for 4-6 minutes or until the steak cubes have browned. Remove from heat. Remove bay leaves from skillet and discard.

Assemble & Eat

  • Warm the tortillas in the microwave for 10-15 seconds to make them more pliable.
  • Load up the tortillas with the steak filling and radish pico de gallo. Finish the tacos with salsa, Greek yogurt (or sour cream) and other toppings. Serve immediately. 

Notes

Note 1 – 1 1/2 cups diced tomatoes is about 3 plum tomatoes or 1 pint of cherry tomatoes. 
Note 2 – 1 cup of thinly sliced radishes is about 8-10 radishes.
Note 3 – Most cuts of steak will work but I recommend sandwich steaks that are already cut thin (no more than 1/2″ thick). They work really well because sandwich steaks make perfectly sized and uniform cubes for streak tacos with very little effort and almost no waste. 
Note 4 – The Radish Pico de Gallo can be made ahead of time and stored in a sealed container in the fridge.
Note 5 – Because the steak cubes are small, they only take a few minutes or so to cook. Be careful not to overcook the steak because it will become tough. 

Nutrition

Serving: 4street tacos | Calories: 349kcal | Carbohydrates: 34g | Protein: 28g | Fat: 11g | Sodium: 532mg | Fiber: 5g | Sugar: 6g
Have you tried this recipe? Let me know what you think! Rate this recipe and leave a comment below.

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