These easy and flavorful Street Tacos are made with juicy marinated steak, warm tortillas, and fresh toppings. Perfect for taco night or a quick dinner!
Craving something fresh, flavorful, and irresistibly satisfying? These Street Tacos bring the taste of your favorite food truck right to your kitchen. Tender, marinated steak piled onto warm tortillas and topped with onions, cilantro, and a squeeze of lime—these tacos are quick to make and even quicker to disappear!
Whether you’re hosting taco night or whipping up a casual weeknight dinner, this recipe is sure to be a hit.
🎥Video Tutorial
🌟 Ingredients
For the Steak Marinade:
- Olive oil – ¼ cup, plus 1 tablespoon (60 ml + 15 ml)
- Orange juice – ¼ cup (60 ml)
- Lime juice – 2 tablespoons (30 ml)
- Soy sauce – 1 tablespoon (15 ml)
- Minced garlic – 1 tablespoon (about 3 cloves)
- Ground cumin – 1 teaspoon (2.5 g)
- Kosher salt – 1 teaspoon (5 g)
- Dried oregano (optional) – ½ teaspoon (0.5 g)
- Red pepper flakes – ¼ teaspoon, adjust to taste (0.6 g)
- Skirt steak, flank steak, or flap meat – 1½ pounds, pre-cut into strips or bite-sized pieces (680 g)
For the Tacos:
- Corn or flour tortillas (4″ size) – 12 small
- Diced red onion – ½ cup (75 g)
- Cilantro leaves – ½ cup (15 g)
- Lime wedges, for serving
👩🍳 How to Make Street Tacos
1. Make the Marinade. In a mixing bowl, whisk together the olive oil, orange juice, lime juice, soy sauce, minced garlic, ground cumin, salt, oregano (if using), and red pepper flakes until fully combined.
2. Marinate the Steak. Place the pre-cut steak into the bowl with the marinade. Toss everything to coat the meat thoroughly. Cover and refrigerate for a minimum of 30 minutes or up to 8 hours for deeper flavor. Stir again before cooking.
3. Cook the Steak. Heat a large skillet over medium-high heat. Add the remaining tablespoon of olive oil. When hot, add the marinated steak in a single layer. Let it sear undisturbed for about 2 minutes to develop color, then continue to cook, stirring occasionally, until fully browned and cooked through—about 1–2 more minutes.
4. Warm the Tortillas. Using a clean, dry skillet over medium heat, warm each tortilla for about 10–15 seconds per side until they’re lightly toasted and pliable. Keep them warm by wrapping in a clean kitchen towel.
5. Assemble the Tacos. Place a scoop of steak in the center of each tortilla. Top with diced red onion and cilantro. Add a lime wedge on the side and enjoy!
💡 Helpful Tips for Success
- Don’t skip the marinade time – Even 30 minutes helps infuse flavor and tenderize the steak.
- Use high heat – This ensures a good sear on the steak without overcooking it.
- Cut steak before marinating – Smaller pieces absorb the marinade better and cook faster.
- Keep tortillas warm – A warm tortilla enhances the texture and flavor of the final taco.
- Customize your toppings – While onions and cilantro are classic, you can add avocado, cheese, or salsa if desired.
🔄 Recipe Variations
- Chicken Street Tacos – Swap steak for boneless chicken thighs or breasts. Adjust cooking time accordingly.
- Spicy Kick – Add extra red pepper flakes or drizzle with hot sauce before serving.
- Veggie Version – Use sautéed mushrooms, zucchini, and peppers in place of meat for a delicious plant-based taco.
- Pineapple Twist – Add diced grilled pineapple for a sweet and savory flavor combo.
- Cheese Lovers – Sprinkle crumbled cotija or shredded cheddar cheese on top.
🍽️ Serving Suggestions
Serve these Street Tacos with any of the following tasty sides from Cooktoria:
- 🥑 Guacamole and Chips – Creamy, zesty guac adds a delicious layer of richness.
- 🌽 Mexican Street Corn (Elote) – The ultimate pairing for street-style food.
- 🥗 Black Bean Salad – A hearty, protein-packed side with tons of flavor.
- 🍚 Cilantro Lime Rice – Light and fresh, perfect for balancing bold taco flavors.
- 🥤 Agua Fresca or Limeade – Refreshing drinks to round out your meal.
🧊 Storage Instructions
- Refrigerate: Store cooked steak in an airtight container for up to 4 days. Keep toppings and tortillas separate for freshness.
- Freeze: You can freeze the cooked steak for up to 2 months. Let it cool, place it in a freezer-safe bag, and label with the date.
- Reheat: Warm steak in a skillet over medium heat or in the microwave. Tortillas can be reheated on a skillet for best texture.
❓ Frequently Asked Questions
What’s the best cut of steak for street tacos?
Skirt steak, flank steak, or flap meat are all great options. They’re flavorful and cook quickly, especially when thinly sliced.
Can I make this recipe ahead of time?
Yes! You can marinate the meat up to 8 hours in advance and cook it just before serving. You can also cook the steak ahead and reheat it.
How do I keep tortillas from falling apart?
Use fresh, high-quality tortillas and warm them properly. Wrapping them in a towel after warming helps retain moisture and flexibility.
Can I grill the steak instead of using a skillet?
Absolutely! Grilling adds a smoky flavor. Use medium-high heat and cook the steak pieces in a grill basket or on skewers.
📝 Final Thoughts
These Street Tacos are bursting with flavor and simple enough to make any night of the week feel like a celebration. From the citrusy marinade to the bold toppings, every bite delivers that authentic street-style vibe.
If you try this recipe, don’t forget to leave a comment below and let me know how it turned out. I’d love to hear what toppings you used or any fun variations you tried!
More tasty recipes with meat:
Street Tacos
These easy and flavorful Street Tacos are made with juicy marinated steak, warm tortillas, and fresh toppings. Perfect for taco night or a quick dinner!
Ingredients
For the Steak Marinade:
- ¼ cup olive oil, plus 1 tablespoon (60 ml + 15 ml)
- ¼ cup orange juice (60 ml)
- 2 tbsp. lime juice (30 ml)
- 1 tbsp. soy sauce (15 ml)
- 1 tbsp. minced garlic (about 3 cloves)
- 1 tsp. ground cumin (2.5 g)
- 1 tsp. sea salt (5 g)
- ½ tsp. oregano (0.5 g)
- ¼ tsp. red pepper flakes (0.4 g), or to taste
- 1 ½ lb. skirt steak, flank steak, or flap meat cut into strips or bite-sized pieces (680 g)
For the Tacos:
- 12 small corn or flour tortillas (4″ size)
- ½ cup diced red onion (75 g)
- ½ cup cilantro leaves (15 g)
- 8-12 small lemon wedges
Instructions
-
Make the Marinade. In a mixing bowl, whisk together the olive oil, orange juice, lime juice, soy sauce, minced garlic, ground cumin, salt, oregano (if using), and red pepper flakes until fully combined.
¼ cup olive oil, plus 1 tablespoon, ¼ cup orange juice, 2 tbsp. lime juice, 1 tbsp. soy sauce, 1 tbsp. minced garlic, 1 tsp. ground cumin, 1 tsp. sea salt, ½ tsp. oregano, ¼ tsp. red pepper flakes
-
Marinate the Steak. Place the pre-cut steak into the bowl with the marinade. Toss everything to coat the meat thoroughly. Cover and refrigerate for a minimum of 30 minutes or up to 8 hours for deeper flavor. Stir again before cooking.
1 ½ lb. skirt steak, flank steak, or flap meat
-
Cook the Steak. Heat a large skillet over medium-high heat. Add the remaining tablespoon of olive oil. When hot, add the marinated steak in a single layer. Let it sear undisturbed for about 2 minutes to develop color, then continue to cook, stirring occasionally, until fully browned and cooked through—about 1–2 more minutes.
-
Warm the Tortillas. Using a clean, dry skillet over medium heat, warm each tortilla for about 10–15 seconds per side until they’re lightly toasted and pliable. Keep them warm by wrapping in a clean kitchen towel.
12 small corn or flour tortillas
-
Assemble the Tacos. Place a scoop of steak in the center of each tortilla. Top with diced red onion and cilantro. Add a lime wedge on the side and enjoy!
½ cup diced red onion, ½ cup cilantro leaves, 8-12 small lemon wedges
Notes
💡 Helpful Tips for Success
- Don’t skip the marinade time – Even 30 minutes helps infuse flavor and tenderize the steak.
- Use high heat – This ensures a good sear on the steak without overcooking it.
- Cut steak before marinating – Smaller pieces absorb the marinade better and cook faster.
- Keep tortillas warm – A warm tortilla enhances the texture and flavor of the final taco.
- Customize your toppings – While onions and cilantro are classic, you can add avocado, cheese, or salsa if desired.
🔄 Recipe Variations
- Chicken Street Tacos – Swap steak for boneless chicken thighs or breasts. Adjust cooking time accordingly.
- Spicy Kick – Add extra red pepper flakes or drizzle with hot sauce before serving.
- Veggie Version – Use sautéed mushrooms, zucchini, and peppers in place of meat for a delicious plant-based taco.
- Pineapple Twist – Add diced grilled pineapple for a sweet and savory flavor combo.
- Cheese Lovers – Sprinkle crumbled cotija or shredded cheddar cheese on top.
Nutrition
Calories: 233kcalCarbohydrates: 18gProtein: 15gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 36mgSodium: 490mgPotassium: 266mgFiber: 2gSugar: 2gVitamin A: 103IUVitamin C: 11mgCalcium: 63mgIron: 3mg