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Steak Street Tacos

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These Steak Street Tacos are simple, full of flavor, and made in 30 minutes. Loaded with seasoned flank steak and topped with diced avocados, radishes, cilantro, and Cojita Cheese, these tacos are perfect for any Taco Tuesday or Cinco de Mayo event.

steak street tacos for Cinco de Mayo image with text overlay (1)

I don’t know what it is about tacos but I love them! Maybe it’s the fact that you can create your own combination of flavors using different seasonings, toppings, or maybe it’s that they are easy to make and eat. These Steak Street Tacos have all of that and they are mini so they easily can be eaten on the go.

Street tacos are very popular in Mexico but I think they are widely popular here, too. Thanks to the growth of food trucks, we can enjoy so many different foods, like these steak tacos or this delicious Mexican Street Corn recipe.

overhead shot of three steak street tacos

Steak Street Tacos

I definitely need to make these again, they were such a hit. Warm corn tortillas filled with tender flank steak seasoned with a homemade taco seasoning and topped with a variety of vegetables, Cojita cheese, and a delicious creamy sauce. Can’t go wrong.

This recipe takes just 30 minutes from start to finish, which makes it super easy to get dinner on the table fast. While this recipe makes 8 tacos, it’s so easy to double or triple when you have a crowd over for Taco Tuesday or to celebrate Cinco de Mayo.

You can prep everything ahead of time and set up a taco bar so everyone can make their own street tacos which saves you time assembling and serving!

Whether you choose to broil the flank steak, use a grill pan, or a grill, the steak will turn out deliciously juicy and tender. We served the steak street tacos with sliced radishes, Cojita cheese, diced avocado, and chopped cilantro. Pico de gallo, salsa, and/or guacamole would be delicious choices, as well.

close up of one steak taco

What is a Street Taco?

A street taco typically has a small corn tortilla versus the crunchy shell or larger flour tortilla most American tacos have. The tortillas are usually small and double stacked to easily eat with one hand. Street tacos are served open faced so you can pile on favorite toppings then fold them in half to eat them. Street tacos can be filled with grilled chicken, beef, pork or fish.

What is the best kind of beef to use in Street Tacos?

Flank, or skirt steak is the best cut of beef to use in street tacos. Flank steak is a bit leaner but both work well for the quick cooking you need to do for this recipe.

overhead shot of tortilla shell with steak taco ingredients

Ingredients

Taco Seasoning:

  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons garlic powder
  • 1 t. smoked paprika
  • 1½ teaspoons. fine sea salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground white pepper
  • ¼ – ½ teaspoon cayenne pepper
plate with spices for Taco Seasoning with measuring spoons in the backgroun

Other Ingredients

  • ½ cup sour cream
  • ½ cup mayonnaise
  • 3 tablespoons taco seasoning, divided
  • 2 tablespoons extra virgin olive oil
  • 1¼ pounds flank or skirt steak
  • Sea salt, to taste
  • 16 mini corn tortillas (4.5” diameter)
  • 2 tablespoons fresh lime juice
  • Lime wedges, to serve

Toppings:

  • Sliced radishes
  • Cojita cheese
  • diced avocado
  • cilantro
  • Pico de gallo
  • guacamole

How to Make Steak Street Tacos

Step 1

Prepare the taco seasoning by combining all ingredients in a small bowl. Stir to combine and set aside.

Step 2

Whisk together the sour cream, mayonnaise, and one tablespoon taco seasoning together in a medium bowl and set aside.

seasoned sour cream mixture in white bowl

Step 3

Place the top oven rack in the second position from top and pre-heat broiler to “High.” Line a large, rimmed baking sheet with aluminum foil and set aside. Place a large 12” cast iron skillet over medium-high heat.

Step 4

Place the flank steak on the prepared baking sheet and evenly brush the olive oil over both sides. Evenly sprinkle one tablespoon taco seasoning over the steak. Generously season with sea salt before turning. Repeat on the other side with the remaining taco seasoning and a little more salt.

Step 5

Place the steak under the broiler for 5-7 minutes, turning once halfway through, or until it reaches the desired level of doneness. Tip: See this chart for recommended internal temperatures for beef.

Step 6

While the steak is broiling, add two corn tortillas to the hot skillet. Heat until they are warmed through and develop a bit of color, approximately 30 seconds to one minute. Flip with tongs and repeat on the remaining side. Transfer the warmed tortillas to a large sheet of aluminum foil (or a tortilla warmer, if you have one). Repeat with the remaining tortillas. Wrap the tortillas in the aluminum foil while working on the rest to keep warm.

Step 7

When ready, remove the steak from the oven and let rest for 5 minutes before cutting against the grain into thin slices. Transfer the steak to a medium bowl and toss with the fresh lime juice. Set aside. Tip: Continue warming the rest of the tortillas while the steak rests.

flank steak sliced on cutting board

Step 8

To serve, layer two tortillas together, as shown, and add some of the seasoned steak and your choice of toppings, such as sliced radishes, crumbled Cojita cheese, diced avocado, or fresh cilantro. Top each taco with a dollop of the seasoned sour cream mixture and serve immediately with additional lime wedges on the side.

3 steak street tacos ready to be eaten

Tips, Tricks, and FAQs

  • If Mexican or Tex-Mex dishes are popular in your house, make double or triple batches of the taco seasoning to have on hand. This mixture can be stored in an airtight container for several months.
  • Assemble all ingredients and measuring spoons/cups on the counter before beginning.
  • Heat large cast iron skillet over medium-high heat while the broiler warms up.
  • Warm the tortillas while the steak is under the broiler.
  • Cojita cheese is a crumbly, salty Mexican cheese made from cows’ milk. It is often available in larger grocery stores or specialty shops. If it is unavailable in your area, crumbled Feta cheese is a common, although not perfect, substitute.
  • For best results, broil the steak whole and slice against the grain into thin pieces after resting for 5 minutes. This will ensure each bite is tender and juicy.
  • Serve the tacos with Mexican Street Corn or this easy and quick Mexican Rice.
close up of one steak taco
steak street tacos with mexican street corn in background

Steak Street Tacos

These Steak Street Tacos are simple, full of flavor, and made in 30 minutes. Loaded with seasoned flank steak and topped with diced avocadoes, radishes, cilantro, and Cojita Cheese, these tacos are perfect for any Taco Tuesday or Cinco de Mayo event.
5 from 1 vote
Print Pin Rate
Course: Dinner
Cuisine: Mexican, Tex-Mex
Keyword: bbq beef sandwiches, steak street tacos, steak tacos, tacos
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 8 tacos

Ingredients

Taco Seasoning

  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • teaspoon fine sea salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground white pepper
  • ¼ – ½ teaspoon cayenne pepper

Other Ingredients

  • ½ cup sour cream
  • ½ cup mayonnaise
  • 3 tablepsoons taco seasoning, divided
  • 2 tablespoons extra virgin olive oil
  • pounds flank or skirt steak
  • 16 mini (4.5 inches diameter) corn tortillas
  • 2 tablespoons fresh lime juice
  • lime wedges

Toppings

  • sliced radishes
  • Cojita Cheese
  • diced avocado
  • chopped cilantro
  • Pico de gallo
  • guacamole

Instructions

  • Prepare the taco seasoning by combining all ingredients in a small bowl. Stir to combine and set aside.
  • Whisk together the sour cream, mayonnaise, and one tablespoon taco seasoning together in a medium bowl and set aside.
  • Place the top oven rack in the second position from top and pre-heat broiler to “High.” Line a large, rimmed baking sheet with aluminum foil and set aside. Place a large 12” cast iron skillet over medium-high heat.
  • Place the flank steak on the prepared baking sheet and evenly brush the olive oil over both sides. Evenly sprinkle one tablespoon taco seasoning over the steak. Generously season with sea salt before turning. Repeat on the other side with the remaining taco seasoning and a little more salt.
  • Place the steak under the broiler for 5-7 minutes, turning once halfway through, or until it reaches the desired level of doneness. Tip: See this chart for recommended internal temperatures for beef.
  • While the steak is broiling, add two corn tortillas to the hot skillet. Heat until they are warmed through and develop a bit of color, approximately 30 seconds to one minute. Flip with tongs and repeat on the remaining side. Transfer the warmed tortillas to a large sheet of aluminum foil (or a tortilla warmer, if you have one). Repeat with the remaining tortillas. Wrap the tortillas in the aluminum foil while working on the rest to keep warm.
  • When ready, remove the steak from the oven and let rest for 5 minutes before cutting against the grain into thin slices. Transfer the steak to a medium bowl and toss with the fresh lime juice. Set aside. Tip: Continue warming the rest of the tortillas while the steak rests.
  • To serve, layer two tortillas together, as shown, and add some of the seasoned steak and your choice of toppings, such as sliced radishes, crumbled Cojita cheese, diced avocado, or fresh cilantro. Top each taco with a dollop of the seasoned sour cream mixture and serve immediately with additional lime wedges on the side.

Notes

Tips, Tricks, and FAQs

  • If Mexican or Tex-Mex dishes are popular in your house, make double or triple batches of the taco seasoning to have on hand. This mixture can be stored in an airtight container for several months.
  • Assemble all ingredients and measuring spoons/cups on the counter before beginning.
  • Heat large cast iron skillet over medium-high heat while the broiler warms up.
  • Warm the tortillas while the steak is under the broiler.
  • Cojita cheese is a crumbly, salty Mexican cheese made from cows’ milk. It is often available in larger grocery stores or specialty shops. If it is unavailable in your area, crumbled Feta cheese is a common, although not perfect, substitute.
  • For best results, broil the steak whole and slice against the grain into thin pieces after resting for 5 minutes. This will ensure each bite is tender and juicy.
  • Serve the tacos with Mexican Street Corn or this easy and quick Mexican Rice.

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

steak tacos with Cojita cheese on top

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6 Comments

  1. These look great. I can see serving them out on the deck this summer! Probably with one of the great Mexican drinks ln the lineup!