These Mexican Street Tacos are made with a marinated flank steak, shredded red cabbage, cilantro cream, and queso blanco wrapped up in a toasty corn tortilla. They're a delicious way to enjoy Mexican flavors for lunch or dinner, and they're great set up assembly style for game day gatherings, a small get-together, or a Cinco de Mayo menu.
My whole family is a fan of Mexican street food, and these street tacos are a great way to enjoy it. We often have family dinner night where Mexican food is the theme, and these street tacos go in the rotation.
Quick Summary
- A street taco vs a regular taco, and what sets them apart.
- How I marinate, grill, and slice flank steak for street tacos.
- Makes 6 servings (12 tacos) at 392 calories each.
- Step-by-step photos for grilling the steak and building the tacos.
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. The term street taco refers to a smaller taco, the kind sold by street vendors in the cities. Both can be made with corn or flour tortillas, and the filling can be whatever you want to put in them.
Key Ingredients for Street Tacos With Flank Steak
When it comes down to it, any type of protein will work in a street taco. For this recipe, I went with one of my favorites: a flank steak that's been marinated and grilled, then cut into thin slices.
Coconut Aminos: The base of the flank steak marinade.
Corn Tortillas: My go-to when making street tacos. I've become very fond of my Mom's Homemade Corn and Flour Tortillas recipe.
Red cabbage: Shredded and piled on top.
Sour cream, cilantro, and lime: Stirred together to make the cilantro cream sauce. I also use extra lime wedges to garnish.
Queso Blanco: A crumbly cheese served over top of the tacos.
How to Make Mexican Street Tacos
Whisk together the marinade and let the flank steak sit in it for up to 4 hours. Grill it on a hot grill pan, let it rest, and then slice it thin against the grain.
While the steak rests, warm the tortillas and stir together the cilantro cream. Pile on the steak, then top with cabbage, cilantro cream, queso blanco, and a squeeze of lime.
Substitutions
- Soy sauce can be substituted for the coconut aminos.
- Homemade Flour tortillas made street taco-sized can be used in place of the corn tortillas.
Tips
- Instead of grilling the whole steak, cut it into bite-sized pieces and marinate it before cooking on the grill pan.
- Grill the corn tortillas until they are lightly browned on both sides. They will be sturdier when adding the filling when doing so.
You May Be Wondering
Let the flank steak marinate for at least 4 hours, or up to 24 hours if you have the time.
I use coconut aminos, lime juice, olive oil, garlic, chili powder, cumin, and oregano.
More Tacos and Mexican Favorites
Here are a few more Mexican favorites from my kitchen to add to your next taco night.
When you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating and comment below to let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Mexican Street Tacos with Flank Steak
Equipment
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Ingredients
- 2 tablespoons coconut aminos
- 3 tablespoons lime juice divided
- 2 tablespoons olive oil divided
- 3 large garlic cloves minced fine
- 2 teaspoons chili powder
- 1 teaspoon cumin powder
- 1 teaspoon oregano
- 1½ pounds flank steak
- 12 corn tortillas
- 2 cups shredded red cabbage
- ½ cup crumbled queso blanco
- ½ cup cilantro
- 1 lime cut into slices
- ½ 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.
- 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 at least 4 hours or up to 24 hours.
- Heat the grill pan over medium high heat until hot. Brush with remaining olive oil. 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 ½ of the cilantro together. Top the warmed corn tortilla with flank steak slices, cabbage, cilantro cream sauce, queso blanco, and juice from 1 lime wedge.
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