This Easy Mexican Steak Street Tacos recipe, also known as Carne Asada Street Tacos, is a family favorite and is perfect for Taco Tuesday. I make these often and we never tire of them.
My taco recipe is made with simple ingredients, a juicy steak, and our favorite taco toppings. I make these in under an hour. We love to watch sports on the weekend, and these are perfect for game day, too!
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Our other family favorite is Fish Tacos, and I have a delicious recipe for Fish Tacos, too.
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Time-Saving Tips
- If Mexican or Tex-Mex dishes are popular in your house, make double or triple batches of the taco seasoning to have on hand. This mixture can be stored in an airtight container for several months.
- Assemble all ingredients and measuring spoons/cups on the counter before beginning.
- Heat a large skillet over medium-high heat while the broiler warms up.
- Warm the tortillas while the steak is under the broiler.
Notes
- Cotija cheese is a crumbly, salty Mexican cheese made from cows’ milk. It is often available in large grocery stores or specialty shops. I buy it at Walmart.
- 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.
Prep time: 15 minutes
Cook time: 15 minutes
Yields: 8 tacos
Ingredients for Mexican Steak Street Tacos
For the Taco Seasoning
- 2 T. chili powder
- 1 T. ground cumin
- 1 t. ground coriander
- 2 t. garlic powder
- 1 t. smoked paprika
- 1½ t. fine sea salt
- 1 t. ground black pepper
- ½ t. ground white pepper
- ¼ – ½ t. cayenne pepper
Other Ingredients
- 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
For the Toppings
- Sliced radishes
- Cotija cheese
- Diced avocado
- Chopped cilantro
- Lime wedges
Supplies Used
- Cast iron skillet
- Staub pastry brush
- Meat thermometer (optional)
- Tortilla warmer (optional)
- Large-rimmed baking sheet
Cooking Directions for Easy Mexican Steak Street Tacos
#1. Prepare the street taco seasoning by combining all ingredients in a small bowl. Stir to combine and set aside.
#2. Place the top oven rack in the second position from the top and pre-heat the broiler to “High.” Line a large, rimmed baking sheet with aluminum foil and set it aside.
#3. Place a large 12” cast-iron skillet over medium-high heat.
#4. Whisk together the sour cream, mayonnaise, and one tablespoon of taco seasoning in a medium bowl and set aside.
#5. Place the flank steak on the prepared baking sheet and evenly brush the olive oil over both sides. Evenly sprinkle one tablespoon of 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.
#6. Place steak under the broiler for 5-7 minutes, turning once halfway through or until it reaches the desired level of doneness.
Tip: See this chart for recommended internal temperatures for beef. You can use a meat thermometer to be certain. https://www.certifiedangusbeef.com/kitchen/doneness.php
#7. While the steak is broiling, add two corn tortillas to the hot 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).
#8. Repeat Step 7 with the remaining tortillas. To keep the tortillas warm, wrap them up in aluminum foil or your tortilla warmer while working on the rest.
Arranging Your Easy Mexican Street Tacos
#9. When ready, remove the steak from the oven and rest for 5 minutes before cutting against the grain into thin slices. Transfer the steak to a medium bowl and toss with the fresh lime juice. Set aside.
Tip: Continue warming the rest of the tortillas while the steak rests
#10. To serve, layer two warm corn tortillas together, as shown, and add some of the seasoned steak and your choice of toppings, such as sliced radishes, crumbled Cojita cheese, diced avocado, or fresh cilantro.
Top each taco with a dollop of the seasoned sour cream mixture and serve immediately with additional lime wedges on the side. Enjoy your Steak Street Tacos!
More Mexican Recipes To Try
Did you love this Easy Mexican Steak Street Tacos recipe? You might also want to try these recipes:
- Carnitas Tacos
- Mexican Cheese Bake
- Mexican Chicken Wraps
- Pork Carnitas Burrito Bowls
- Broiled Mexican Street Corn (Elote)
- Corn Dip with Mexican Style Sour Cream
- Favorite Mexican Food Recipes Everyone Will Love!
Kitchen Gadgets To Make Cooking Easy
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Mexican Steak Street Tacos Recipe
Ingredients
Taco Seasoning
- 2 T. chili powder
- 1 T. ground cumin
- 1 t. ground coriander
- 2 t. garlic powder
- 1 t. smoked paprika
- 1 1/2 t. fine sea salt
- 1 t. ground black pepper
- 1/2 t. ground white pepper
- 1/4 - 1/2 t. cayenne pepper
Other Ingredients
- 1/2 c. sour cream
- 1/2 c. mayonnaise
- 3 T. taco seasoning , divided
- 2 T. extra virgin olive oil
- 1 1/4 lbs. flank or skirt steak
- Sea salt , to taste
- 16 mini corn tortillas 4.5” diameter
- 2 T. fresh lime juice
Toppings
- Sliced radishes
- Cotija cheese
- Diced avocado
- Chopped cilantro
- Lime wedges
Instructions
- Prepare the street taco seasoning by combining all ingredients in a small bowl. Stir to combine and set aside.
- Place 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 it aside.
- Place a large 12” cast-iron skillet over medium-high heat.
- Whisk together the sour cream, mayonnaise, and one tablespoon taco seasoning together in a medium bowl and set aside.
- Place the flank steak on the prepared baking sheet and evenly brush the olive oil over both sides. 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 corn tortillas to the hot 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 Step 7 with the remaining tortillas. To keep warm tortillas, wrap them up in aluminum foil or your tortilla warmer while working on the rest.
- When ready, remove the steak from the oven and let rest for 5 minutes before cutting against the grain into thin slices. Transfer the steak to a medium bowl and toss with the fresh lime juice. Set aside.
- To serve, layer two warm corn tortillas together, as shown, and add some of the seasoned steak and your choice of toppings, such as sliced radishes, crumbled Cojita cheese, diced avocado, or fresh cilantro.
Notes
- Cotija cheese is a crumbly and salty Mexican cheese made from cows’ milk. It is often available in a large grocery store or specialty shops. I buy it at Walmart.
- 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.
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