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Street tacos on grey plate.

Mexican Street Tacos


  • Author: Rachel
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x

Description

Simple yet tasty cubed steak, sweet crispy onions, zesty radish pico and all the toppings, tucked into warm delicious little tortillas. 


Scale

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

  1. Make Radish Pico de Gallo: In a medium bowl, combine all Radish Pico de Gallo Ingredients (see note 4). Set Aside. 
  2. Make 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.
  3. 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 and or 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. 

  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican

Nutrition

  • Serving Size: 4 street tacos
  • Calories: 349
  • Sugar: 6
  • Sodium: 532
  • Fat: 11
  • Carbohydrates: 34
  • Fiber: 5
  • Protein: 28

Keywords: street tacos, Mexican tacos

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