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+ servings
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. 


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,


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. 


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. 


Serving: 4street tacos | Calories: 349kcal | Carbohydrates: 34g | Protein: 28g | Fat: 11g | Sodium: 532mg | Fiber: 5g | Sugar: 6g
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