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    Home » Beef Recipes

    Mexican Street Tacos | With Flank Steak

    Published: Feb 17, 2021 Last updated: Sep 21, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Marinated Flank Steak sliced thin and served in a corn tortilla with red cabbage, queso fresco, and a cilantro lime sour cream dressing.

    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

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    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!

    A 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

    Shelby Law Ruttan
    Marinated Flank Steak sliced thin and served in a corn tortilla with red cabbage, queso fresco, and a cilantro lime sour cream dressing.
    5 from 2 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 15 mins
    Cook Time 8 mins
    Marinate Time 4 hrs
    Total Time 4 hrs 23 mins
    Course Main Dish
    Cuisine Mexican
    Servings 6
    Calories 368 kcal

    As an Amazon Associate I earn from qualifying purchases.

    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.
      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 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.
      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: 368kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 5gTrans Fat: 1gCholesterol: 75mgSodium: 295mgPotassium: 631mgFiber: 5gSugar: 2gVitamin A: 726IUVitamin C: 23mgCalcium: 160mgIron: 4mg
    Keyword Flank Steak Street Tacos, Mexican Street Tacos
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Beef Recipes

    • Slow Cooker Shredded Beef
    • Susie's Million Dollar Burger
    • Air Fryer Beef Street Tacos
    • Instant Pot Chuck Roast

    About 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 has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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