These Mexican Street Tacos are made with a marinated flank steak, shredded red cabbage, cilantro cream, and queso fresca wrapped up in a toasty corn tortilla.
Mexican Street Tacos make are a delicious way to enjoy mexican flavors for lunch or dinner. They are perfect for setting up assembly style for game day gatherings, or just a small social get together. These are alse a tasty addition to a Cinco de Mayo menu.
Street Tacos vs Regular Tacos
You might wonder exactly what the difference is between a street taco and a regular taco. Basically the only difference is the size. Both can be made with corn or flour tortillas, and the filling can basically be whatever you want to put in them.
Otherwise, the term street taco refers to a taco that is smaller in size and what is sold on the street by vendors to those in the cities.
What’s Needed To Make Mexican Street Tacos With Flank Steak
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When it comes down to it, any type of protein will work in a street taco. However, for this particular recipe, I decided to go with one of our favorites. A flank steak that has been marinated and grilled, then sliced in thin slices.
In a 4-cup glass measure, whisk together the coconut aminos, 2 tablespoons of the lime juice, 1 tablespoon of the olive oil, garlic, chili powder, cumin, and oregano.
Place the flank steak in a large resealable bag and pour the marinade over the steak. Seal the bag and turn to coat the entire steak with marinade. Marinate for up to 4 hours.
Heat the grill pan over medium high heat until hot. Remove the steak from the marinade and place on the grill pan. Reduce heat to medium and cook steak for 6 minutes. Turn steak over and grill for another 6 minutes, or until the steak reaches the desired temperature. Remove the steak from the grill pan and place it on a cutting board. Allow the steak to rest for 5 minutes. Cut the flank steak into thin slices against the grain.
Warm the corn tortillas on the stove top until heated through.
Mix the sour cream, the remaining lime juice, and 1/2 of the cilantro together. Top the warmed corn tortilla with flank steak slices, cabbage, cilantro cream sauce, queso fresco, and juice from 1 lime wedge.
Tips and Substitutions
Instead of grilling the whole steak, cut it into bite sized pieces and marinate it before cooking on the grill pan.
Soy sauce can be substituted for the coconut aminos.
Grill the corn tortillas until they are lightly browned on both sides. They will be sturdier when adding the filling when doing so.
Substitute flour street tacos in place of the corn tortillas.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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