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.
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.
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.
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.
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
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.
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.
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.
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.
Steak Street Tacos
Ingredients
Taco Seasoning
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1½ 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
- 1¼ 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.
Need More Mexican or Cinco de Mayo Recipes?
- 30 Minute Easy Cheese Enchiladas from Kathryn’s Kitchen Blog
- 7 Layer Dip from Magical Ingredients
- Caldo de Queso from Pandemonium Noshery
- Carnitas Bowls from That Recipe
- Classic Paloma from Books n’ Cooks
- Easy Pico de Gallo from Jen Around the World
- Instant Pot Vegetarian Lentil Tortilla Soup from Cheese Curd In Paradise
- Mango Agua Fresca from Art of Natural Living
- Margarita Sangria from Family Around the Table
- Mexican Red Rice from Karen’s Kitchen Stories
- Southern Fried Chicken Tacos from Palatable Pastime
- Steak Street Tacos from Blogghetti
- Taco Dip from Devour Dinner
- Tacos Americano from A Kitchen Hoor’s Adventures
- White Chicken Enchiladas from Hezzi-D’s Books and Cooks
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Enjoy!
These look delicious and I like that you made your own taco seasoning!
I love the look of these tacos and the char on the tortillas. And nothing beats flank steak!
Amazing tacos! Looks inviting and love the flavors. 30 minute meal sounds amazing!
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!
Made in 30 minutes makes them absolutely perfect for a busy weeknight.
I love a good street taco and these look delicious. I think I’d eat 5 of them.