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Easy Steak Street Tacos

This recipe for Steak Street Tacos is ridiculously quick, easy, juicy and full of authentic Mexican delicious flavors. Using flank or skirt steak, sometimes called carne asada street tacos, these are the perfect busy weeknight dinner but are also tasty enough to serve friends and family on a Saturday get together.

Taco Tuesday has never tasted better! These juicy steak tacos are loaded with so much flavor from a homemade taco seasoning blend.

After that very first bite, they are guaranteed to be a new family favorite! Serve them just as they are, with your favorite toppings, or alongside refried beans and Mexican rice for a full course delicious meal.

2 street tacos in a taco holder

One of the amazing things about this recipe is, I am going to show you how you can make these authentic tacos on a sheet pan! That means you can have them anytime the cravings hit, even on rainy and cold days when grilling just isn’t possible!

If you are a huge fan of Mexican food, like we are, other quick and easy recipes you should try is Sheet Pan Steak Fajitas, Burritos with Mexican Red Rice, Shrimp Bowls with Cilantro Lime Rice and these Blackened Fish Tacos with Creamy Lime Avocado Sauce.

What Needed for this Steak Street Tacos Recipe?


For the Homemade Taco Seasoning Mix:

Make a double batch of this seasoning and use it other delicious recipes like Mexican Street Corn!

  • 2 T. chili powder
  • 1 T. ground cumin
  • 1 t. ground coriander
  • 2 t. garlic powder
  • 1 t. smoked paprika
  • 1½ t. fine sea or kosher salt
  • 1 t. ground black pepper
  • ½ t. ground white pepper
  • ¼ – ½ t. cayenne pepper

For the Steak Tacos

  • ½ c. sour cream
  • ½ c. mayonnaise
  • 3 T. taco seasoning, divided
  • 2 T. extra virgin olive oil
  • 1¼ lbs. flank or skirt steak
  • Sea salt, to taste
  • 16 mini corn tortillas (4.5” diameter)
  • 2 T. fresh lime juice
  • Lime wedges, to serve
bowl with all dry ingredients for the homemade taco seasoning mix ready to be mixed

How To Make the Best Steak Tacos

Step 1: Prepare the taco seasoning by combining all ingredients in a small bowl. Stir to combine and set aside.

Step 2: Position 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.

Step 3: Heat 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 of steak. 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 steak under the broiler for 5-7 minutes, turning once halfway through, or until it reaches the desired level of doneness.

Step 6: While the steak is broiling, add two soft corn tortillas to the hot large 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.

Step 7: 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 8: When ready, remove the steak from the oven and let the meat rest for 5 minutes. Using a sharp knife, slice steak against the grain into thin slices. Transfer steak to a medium bowl and toss with the fresh lime juice. Set aside. You can continue warming the rest of the tortillas while the steak rests.

flank steak cooked medium rare sliced in half

Step 9: Whisk together the sour cream, mayonnaise, and one tablespoon taco seasoning together in a medium bowl and set aside.

small bowl of special homemade sauce with some on a fork

Step 10: To serve, layer two warm tortillas together, as shown, and add some of the seasoned steak. Top each taco with a dollop of the seasoned sour cream mixture and any toppings of your choice. Serve immediately with additional lime wedges on the side.

Enjoy!

Note: We used mini warm corn tortillas as you’ll find with authentic street tacos sold on food trucks. But you can certainly use the larger ones or even serve them with flour tortillas.

Steak taco with sauce cilantro and sauce on corn street tortilla

Street Taco FAQ’s

What Toppings are Best with this Street Taco Recipe?

This recipe includes a yummy sour cream sauce which really make these carne asada tacos! But you can also use salsa verde, fresh pico de gallo or traditional red salsa. There are so many ways to add your own personal spin on these tacos. Infact, the next time you have taco night at your house, set up a taco bar to include all your favorite toppings so everyone can make their own. Here are some of the most classic toppings for you to consider:
Sliced radishes
Chopped red onion (or yellow onion)
Cotija cheese
Fresh cilantro
Sliced jalapenos
Diced avocado or guacamole
radishes whole and sliced radishes on wooden cutting board

What is the Difference Between Mexican Street Tacos and Regular Tacos?

Food trucks (or vendor carts) have really gained in popularity over the last few years. And the most popular ones are the taco trucks! If you’ve never ordered them before, they are usually called “carne asada street tacos,” which literally means, grilled sliced beef or steak.

So, what makes street tacos different from regular tacos you get at a Mexican restaurant or make at home? The difference really boils down to size. Street tacos are typically served with smaller tortillas because when people ordered them from the street carts or food trucks, they need to be able to handle them while walking down the street.

Another difference you’ll notice is, since they are smaller, they aren’t usually stuffed with lettuce or tomatoes. But if you’re making them at home, you can use any delicious topping you want.

Can I Make Steak Tacos on the Outdoor Grill?

You certainly can! You will want to heat grill to a high temp. Flank steak needs to cook at a high temp quickly. Grill the steak for 5 minutes on one side, flip and continue grilling it for about 3-4 more minutes or until it reaches the desired temperature on a meat thermometer.

For the most tender grilled flank steak, it is best cooked to the medium rare to medium stage. See this temp guide for a good reference:
Grilled Steak Temps:
Rare: 130 degrees Fahrenheit
Medium rare: 135 degrees Fahrenheit
Medium: 145 degrees Fahrenheit
Medium well: 150 degrees Fahrenheit
Well done: 160 degrees Fahrenheit
3 flank steak street tacos with cojita cheese, cilantro, avocado and special sauce in a taco holder

Tips and Variations for Easy Steak Tacos: 

  • If Mexican food is a must in your home, make up a double batch of this taco seasoning. You can add it to ground beef, chicken, pork or anything you want to give a Mexican flavor to. This seasoning will keep for months when you store it at room temperature in an airtight container.
  • You can meal prep for this recipe by making the sour cream sauce and the seasoning blend in advance.
  • If you are unable to find good flank or skirt steak you can use sirloin steak instead.
  • Cotija cheese is the crumbly cheese most often served with authentic Mexican food. If you can’t find it in your area, crumbled feta cheese is a common, although not perfect, substitute.
  • Warm the tortillas while the steak is under the broiler, so everything is warm when you are ready to assemble the tacos. You can wrap the tortillas in a paper towel then in a layer of foil to keep them warm while you are heating the next batch.

Want More Quick and Easy Recipes?

close up of carne asada street tacos with sauce avocado and radishes on corn tortillas
3 steak street tacos loaded in taco holder

Easy Steak Street Tacos

Published By Stephanie
This recipe for Steak Street Tacos is ridiculously quick, easy, juicy and full of authentic Mexican delicious. Using flank or skirt steak, sometimes called carne asada street tacos, these are the perfect busy weeknight dinner but are also tasty enough to serve friends and family on a Saturday get together.
4.50 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner
Cuisine Mexican
Servings 8 Tacos
Calories 272 kcal

Equipment

  • Sheet pan

Ingredients
  

Homemade Taco Seasoning Mix

  • 2 T chili powder
  • 1 T ground cumin
  • 1 t ground coriander
  • 2 t garlic powder
  • 1 t smoked paprika
  • t kosher salt or fine sea salt
  • 1 t ground black pepper
  • ½ t ground white pepper
  • ¼-½ t cayenne pepper

Steak Tacos

  • ½ cup sour cream
  • ½ cup mayonnaise
  • 3 T taco seasoning divided
  • 2 T Extra Virgin Olive Oil
  • lbs flank or skirt steak
  • Sea salt to taste
  • 16 mini corn tortillas 4.5" in in diameter
  • 2 T fresh lime juice
  • lime wedges

Instructions
 

  • Prepare the taco seasoning by combining all ingredients in a small bowl. Stir to combine and set aside.
  • Position 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.
  • Heat 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 of steak. 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 steak under the broiler for 5-7 minutes, turning once halfway through, or until it reaches the desired level of doneness.
  • While the steak is broiling, add two soft corn tortillas to the hot large 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 the meat rest for 5 minutes. Using a sharp knife, slice steak against the grain into thin slices. Transfer steak to a medium bowl and toss with the fresh lime juice. Set aside. You can continue warming the rest of the tortillas while the steak rests.
  • Whisk together the sour cream, mayonnaise, and one tablespoon taco seasoning together in a medium bowl and set aside.
  • To serve, layer two warm tortillas together, as shown, and add some of the seasoned steak. Top each taco with a dollop of the seasoned sour cream mixture and any toppings of your choice. Serve immediately with additional lime wedges on the side.

Notes

Note: We used mini warm corn tortillas as you’ll find with authentic street tacos sold on food trucks. But you can certainly use the larger ones or even serve them with flour tortillas.
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.

Nutrition

Calories: 272kcalCarbohydrates: 5gProtein: 16gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 56mgSodium: 686mgPotassium: 348mgFiber: 1gSugar: 1gVitamin A: 942IUVitamin C: 2mgCalcium: 52mgIron: 2mg
Keyword easy, Gluten-free, steak, tacos
Tried this recipe?Tag me on Facebook @fitfoundme with a pic and let me know what you thought of this recipe in the comments below!
Easy 30 min Street Tacos with Steak and a special sauce that everyone will love! Taco Tuesday will be a huge hit with the secret sauce and ingredients. Low carb - Lean protein to please the keto diet. Tap this pin to get the full Mexican dinner recipe. via @fitfoundme
Recipe Rating




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