Description
Mexican Street Tacos are the ultimate handheld flavor bombs—featuring tender, seasoned meat tucked into warm corn tortillas and topped with fresh onions, cilantro, and a squeeze of lime. These tacos are small, snackable, and bursting with authentic street-style taste. Perfect for taco nights, casual gatherings, or quick weeknight dinners!
Ingredients
Units
Scale
- For the Meat (Carne Asada or Pollo Asado):
- 1.5 lbs flank steak or boneless chicken thighs
- 2 tablespoons olive oil
- 1/4 cup fresh lime juice
- 1/4 cup orange juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Tacos:
- 12 small corn tortillas
- 1/2 cup finely chopped white onion
- 1/2 cup chopped fresh cilantro
- Lime wedges, for serving
- Optional: crumbled cotija cheese, salsa verde, pickled jalapeños
Instructions
- In a bowl or zip-top bag, mix olive oil, lime juice, orange juice, garlic, and spices. Add meat and marinate for at least 1 hour (up to overnight).
- Heat a grill or skillet over medium-high heat. Cook steak or chicken until nicely browned and cooked through (about 4–5 minutes per side for steak, longer for chicken). Rest the meat for 5 minutes, then chop into small pieces.
- Warm corn tortillas on a skillet or directly over a gas flame until soft and slightly charred.
- Assemble tacos: place chopped meat in tortillas and top with onion, cilantro, and a squeeze of lime.
- Add optional toppings as desired.
Notes
- Double the marinade and freeze meat for later.
- For vegetarian tacos, substitute grilled mushrooms or seasoned jackfruit.
- Try with shrimp or carnitas for variety.
- Keep tortillas warm wrapped in foil or a towel.
- Details
Nutrition
- Calories: 350
- Sugar: 2g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
