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These authentic pan seared Steak Street Tacos are bold, flavorful, super easy to make, and perfect for Taco Tuesday. These little tacos are best served with extra lime, onions, and cilantro (the real Mexican way). Absolutely addicting. Good luck only eating 2, haha.
I love all Mexican food. It might just be my all time favorite cuisine. In the U.S., we have many different variations of Mexican food, but authentic Mexican food is a little different than you might think. (But like I said, I love it all.)
Authentic Mexican tacos are served on corn tortillas with lime, cilantro, and onions. That's it. No cheese, sour cream, lettuce, etc. Don't get me wrong, I love all of these toppings. But for this recipe, we are keeping things simple and authentic.
Highlights
- bold flavors in the spicy, salty, citrus marinade
- super easy to make
- gluten-free (if you use corn tortillas)
- only a 15 minute cook time
- perfect for Taco Tuesday
- simple & authentic
Ingredients
- honey - swap for white sugar
- adobo chili flakes - swap for crushed red pepper flakes
- orange juice - use freshly squeezed or store-bought
- strip steak - swap for flank steak or trimmed skirt steak
- olive oil - swap for avocado or vegetable oil
Complete list of ingredients and amounts is located on the recipe card below.
Instructions
before you start
- Locate a large bowl or gallon size bag to marinade your meat in.
- Make sure you have a cast iron skillet, grill pan, or heavy duty skillet. This will help you achieve a nice sear on the steak. This is the cast iron skillet I use.
Step 1: In a small bowl, combine the cumin, garlic, chili powder, adobo chili flakes, salt, pepper, soy sauce, lime juice, orange juice, and honey to make the marinade. Remove 2 tablespoons of the marinade and set aside. In a large bag or bowl, add the steak and completely coat the steak with the remainder of the marinade. Place in the fridge to marinate for 1-8 hours.
TIP - While your steak is marinating, prepare all of your garnishes and toppings.
Step 2: In a cast iron skillet or heavy duty pan, heat the oil on high. Once the oil is hot, remove the steak from the marinade letting excess marinade drip off and place the pieces of steak into the pan. Sear each side for about 3-4 minutes, or browned.
TIP - To check if your oil is hot enough, wet you fingers and flick the excess water in the pan. If it crackles and pops, the oil is hot. If nothing happens, the oil needs more time to heat.
Step 3: Remove the steak from the skillet and cut into small bite size pieces.
Step 4: Place the meat back into the pan with the remaining marinade and cook to desired doneness.
Step 5: Fill each tortilla with steak and desired garnishes.
Expert Tips
- While your steak is marinating, prepare all of your garnishes and toppings.
- To check if your oil is hot enough, wet you fingers and flick the excess water in the pan. If it crackles and pops, the oil is hot. If nothing happens, the oil needs more time to heat.
- Depending on the thickness of the steak, it may need more or less time to sear.
- Grill each tortilla in a skillet until warm and lightly browned.
FAQs
A street taco is an authentic Mexican taco. They are typically stuffed with small pieces of meat served in corn tortillas, with onions, cilantro, and lime. The tortillas are smaller than standard tortillas so that you can eat them while you walk on the street (hence the name).
I love to make a simple salad or Mexican rice to serve on the side. Chips and salsa is a super easy accompaniment as well.
Store the leftover meat separate from the tortillas in an airtight container for 3 days.
Yes! Cook the steak, prep the tortillas, and garnishes. Store everything in the fridge in separate containers. Assemble the tacos when you are ready to serve them.
Related Recipes
Steak Street Tacos
Ingredients:
- 1 ½ pounds steak, trimmed skirt, flank, or strip
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon adobo chili flakes*
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup soy sauce
- 1 lime, juiced
- 1 Tablespoon orange juice*
- 1 Tablespoon honey*
- 2 Tablespoons olive oil*
- 12 corn or mini flour tortillas, warmed in a skillet
- optional garnish: Jalapeño Lime Crema, cilantro, minced white onion, limes
Instructions:
- In a small bowl, combine the cumin, garlic, chili powder, adobo chili flakes, salt, pepper, soy sauce, lime juice, orange juice, and honey to make the marinade. Remove 2 tablespoons of the marinade and set aside. In a large bag or bowl, add the steak and completely coat the steak with the remainder of the marinade. Place in the fridge to marinate for 1-8 hours.
- In a cast iron skillet or heavy duty pan, heat the oil on high. Once the oil is hot, remove the steak from the marinade letting excess marinade drip off and place the pieces of steak into the pan. Sear each side for about 3-4 minutes, or browned.
- Remove the steak from the skillet and cut into small bite size pieces.
- Place the meat back into the pan with the remaining marinade and cook to desired doneness.
- Fill each tortilla with steak and desired garnishes.
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