Street Tacos

3.67 from 3 votes

Street Tacos are a popular street food made with small tortillas and stuffed with seasoned steak, cilantro, and onions - quick, easy & flavorful!

Course Entree

Cuisine Mexican

Prep Time 20

Cook Time 10

Marinade Time 1

Total Time 1 30

Servings servings

Calories 334kcal

Author Yumna Jawad

Equipment

Ingredients

For the Steak Tacos

8 corn tortillas
1 pound skirt steak cut into ¼-inch chunks
¼ cup freshly squeezed orange juice
2 garlic cloves grated
1 ½ teaspoon chili powder
1 teaspoon cumin
½ teaspoon salt
½ teaspoon Mexican dried oregano
1 tablespoon avocado oil

For the Toppings

¼ cup minced onion
½ cup roughly chopped fresh cilantro
Salsa
Lime wedges

Instructions

In a medium bowl, place the steak, orange juice, garlic, chili powder, cumin, salt and dried oregano, and toss to combine. Set in the fridge to marinate for at least 1 hour, or up to 24 hours.
Place a large cast iron skillet over medium-high heat. Once hot, put one tortilla in the pan at a time and warm for 30 seconds per side, until the tortilla is pliable and begins to brown slightly. To keep the tortillas warm while you are heating the remaining ones, you can wrap them in a kitchen towel.
Add avocado oil to the cast iron skillet and heat over medium-high heat. Once the oil is sizzling, add the steak and marinade to the hot pan and cook, stirring often, until the steak is deeply browned, about 4 to 5 minutes, and the marinade has reduced.
To assemble, add a generous portion of steak to the middle of each warm tortilla. Top with onion and cilantro. Serve with salsa and lime wedges, squeezing the juice on top right before serving.

Notes

Nutrition facts does not include any toppings.

Storage: Store each component separately. Keep the beef in one airtight container, the veggies in another, and the tortillas in their bag or a separate zipper bag. To reheat, warm the tortillas as directed, then warm the steak in a skillet over medium heat and assemble your tacos. The components for Mexican street tacos should last up to 3 days in the fridge.

Original Recipe

Ingredients

For the Kale Slaw

1 cup kale chopped

¼ cup avocado oil mayonnaise

2 teaspoons lime juice

¼ teaspoon chili powder

For the Chicken Filling

2 tablespoons olive oil

3 cups cooked and cubed chicken breast

1½ cups corn kernels cooked fresh or frozen

2 tablespoons lime juice about 1 lime

½ teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon paprika

1 teaspoon salt

For assembly

12 corn tortillas miniature, or 8 regular-size corn tortillas

¼ cup Cotija cheese crumbled

4 lime wedges for serving

Instructions

Make the slaw: In a small bowl, whisk together the avocado oil mayo, lime juice, and chipotle chili powder, then toss the kale with the chipotle lime dressing until it is fully coated.
Make the chicken filling: Heat the butter in a large skillet over medium-high heat. Once melted, add the chicken and corn and cook for 2 minutes to warm through.
Add the lime juice, chili powder, garlic powder, paprika, and salt and toss to coat the chicken. Sauté for 3 to 4 minutes, until the chicken is slightly browned.
Place a small skillet over medium-high heat. Once hot, put one tortilla in the pan at a time and warm for 30 seconds per side, until the tortilla is pliable and begins to brown slightly. To keep the tortillas warm while you are heating the remaining ones, you can wrap them in a kitchen towel.
To assemble the tacos, add the chicken and kale slaw to a warmed tortilla and garnish with Cotija cheese. Serve with lime wedges.

Nutrition