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 also 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
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.
These cute little taco holders are great for keeping the tacos in shape until ready to consume!
A good sharp knife and cutting board (I love this bamboo one!) to be able to thinly slice the steak for the street tacos.
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.
Other Mexican Style Recipes To Make For Cinco de Mayo
Cheese Enchiladas with Red Sauce
Cod Fish Tacos with Spicy Mango Salsa
Low Carb Chicken Enchilada Casserole
Sweet and Spicy Pulled Pork Tacos
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📖 Recipe
Mexican Street Tacos with Flank Steak
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Ingredients
- 2 tablespoon coconut aminos
- 3 tablespoon lime juice divided
- 2 tablespoon olive oil divided
- 3 garlic cloves minced fine
- 2 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon oregano
- 1½ lb 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 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 ½ 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.
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.
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