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.

Mexican Street Tacos with Marinated Flank Steak and toppings of red cabbage, cilantro cream, and queso blanco on a plate

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. 

Grilled Marinated Flank Steak on a grill pan.

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. 

Corn Tortillas are what we prefer to use when making street tacos. 

Red Cabbage

Cilantro

Sour Cream

Limes

Coconut Aminos, this is my favorite brand.

Queso Blanco

These cute little taco holders are great for keeping the tacos in shape until ready to consume!

good sharp knife and cutting board (I love this bamboo one!) to be able to thinly slice the steak for the street tacos.

Marinated Steak Flank strips on a toasted corn tortilla on a black plate.

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.
Mexican Street Taco in a Taco Holder.

Other Mexican Style Recipes To Make For Cinco de Mayo

Carne Asada

Cheese Enchiladas with Red Sauce

Chicken Carnitas

Cod Fish Tacos with Spicy Mango Salsa

Cranberry Chipotle Sauce

Grilled Stuffed Burritos

Homemade Taco Sauce

Low Carb Chicken Enchilada Casserole

Homemade Taco Seasoning

Roasted Shrimp Enchiladas

Sweet and Spicy Pulled Pork Tacos

Turkey Tostadas

Venison Street Tacos

Up close image of assembled Mexican Street Taco with a lime wedge to the left of the taco

*If you made this recipe for Mexican Street Tacos, please give it a star rating*

Mexican Street Tacos with Flank Steak

Marinated Flank Steak sliced thin and served in a corn tortilla with red cabbage, queso fresco, and a cilantro lime sour cream dressing.
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Course: Main Dish
Cuisine: Mexican
Keyword: Flank Steak Street Tacos, Mexican Street Tacos
Servings: 6
Calories: 368kcal

Ingredients

  • 2 tbsp coconut aminos
  • 3 tbsp lime juice divided
  • 2 tbsp olive oil divided
  • 3 garlic cloves minced fine
  • 2 tsp chili powder
  • 1 tsp cumin powder
  • 1 tsp oregano
  • lb flank steak
  • 12 corn tortillas
  • 2 cups shredded red cabbage
  • ½ cup crumbled queso blanco
  • ½ cup cilantro
  • 1 lime cut into slices
  • 1/2 cup sour cream

Instructions

  • 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.
    whisking the marinade ingredients together in a glass measuring cup.
  • 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.
    flank steak in a resealable bag.
  • 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.
    flank steak cooking on a grill pan
  • Warm the corn tortillas on the stove top until heated through.
    warmed corn tortilla on a black plate.
  • 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.
    assembled mexican street taco with flank steak.

Video

Notes

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.

Nutrition

Calories: 368kcal | Carbohydrates: 30g | Protein: 30g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 295mg | Potassium: 631mg | Fiber: 5g | Sugar: 2g | Vitamin A: 726IU | Vitamin C: 23mg | Calcium: 160mg | Iron: 4mg

About the Author: Shelby Law Ruttan

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.

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Shelby 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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