Street tacos are AMAZING! If you have never eaten one you must give this a try. My husband has raved about these for years. He wanted to try and make them ourselves. So easy, I mean really really easy!
When he lived in Imperial Beach, California, there were several times when he would cross the border into Tijuana specifically to get these tacos. He said that on almost every street corner you could find a guy making these.
From such simple ingredients come an authentic taste that just can’t be beat. He actually dug up a pic from all those years ago:
If you are lucky enough to have a Hispanic market or grocery near you it is a MUST that you purchase fresh corn tortillas. It makes a huge difference. You cannot even begin to compare fresh tortillas to the prepacked store-purchased tortillas. Taco Tuesday at it’s best!
Try our Ceviche!
Carne Asada Street Tacos
Marinate the steak for a few hours. Chop cilantro, onions, and lime wedges.
Place the flank steak (or skirt steak) in a large plastic storage bag
In a small bowl mix olive oil, orange juice, lime juice, cilantro, garlic, cumin, salt, and pepper. Pour over meat in the bag and refrigerate for a few hours. (We marinated for 2 hours)
Preheat grill to medium-high heat.
Grill for 3-5 minutes per side. During the last few minutes, place the tortillas on the grill to lightly char them.
Remove cooked steak from the grill, and thinly slice against the grain.
Check out our Grilled Mexican Street Corn Salad!
Warm the tortillas and top with the onions and cilantro and serve.
You can serve our Mexican Pinto Beans (Charro Beans) on the side.
Switch it up and try some pico de gallo or Cotija cheese.
Street Tacos Recipe
- 1 pound Flank or skirt steak
- 1 tablespoon Olive Oil
- 1 cup Orange juice
- 1 Lime, juiced
- 1 tablespoon Cilantro, chopped
- 1 teaspoon salt
- 1 teaspoon fresh ground Pepper
- 2 teaspoons Cumin
- 4 – 5 cloves Garlic, cracked
- Place the flank steak in a large plastic storage bag
- In a small bowl mix olive oil, orange juice, lime juice, cilantro, garlic, cumin, salt, and pepper. Pour over meat in the bag and refrigerate for few hours. (we marinated for 2 hours)
- Preheat grill to medium-high heat.
- Grill for 3-5 minutes per side. During the last few minutes, place the tortillas on the grill to lightly char them.
- Remove cooked steak from the grill, and thinly slice against the grain.