Hey y'all! If you've ever wanted to recreate the irresistible flavors of authentic Mexican street tacos right at home, you're in the right place. These Mexican Street Tacos with Flank Steak are bursting with juicy, tender beef, fresh toppings, and bold, zesty flavor in every bite. They're perfect for weekend cookouts, busy weeknight dinners, or even your next taco party. Grab your apron and let's get cooking!
Why You'll Love This Mexican Street Tacos with Flank Steak Recipe
- Quick to prepare—ready in under 45 minutes from start to finish!
- Marinated flank steak delivers mouthwatering, restaurant-quality flavor.
- Customizable toppings let everyone build their perfect taco.
- Ideal for parties, family dinners, or laid-back gatherings.
- Fresh, simple ingredients for an authentic street taco experience.
Ingredients for Mexican Street Tacos with Flank Steak
- 1 ½ pounds flank steak
- ¼ cup fresh lime juice (about 2 limes)
- ¼ cup orange juice (about 1 orange)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- 12 small corn tortillas
- ½ cup chopped white onion
- ⅓ cup chopped fresh cilantro
- Lime wedges, for serving
- Optional: crumbled Cotija cheese, sliced radishes, avocado slices
How to Make Mexican Street Tacos with Flank Steak
Step 1: Marinate the Flank Steak
- In a large zip-top bag or shallow dish, combine lime juice, orange juice, olive oil, garlic, soy sauce, Worcestershire sauce, cumin, chili powder, smoked paprika, pepper, and salt.
- Add the flank steak, coating it well. Marinate in the refrigerator for at least 30 minutes (up to 2 hours for extra flavor).
Step 2: Grill the Flank Steak
- Preheat your grill or grill pan to high heat (450-500°F).
- Remove steak from marinade, letting excess drip off. Grill for 4-5 minutes per side for medium-rare, or until internal temperature reaches 130°F.
- Transfer steak to a cutting board and let it rest for 5-10 minutes.
Step 3: Prepare the Toppings & Tortillas
- While steak rests, finely chop onion and cilantro. Warm corn tortillas on the grill or in a hot skillet for 20-30 seconds per side.
Step 4: Slice Steak & Assemble Tacos
- Slice the steak thinly against the grain, then chop into bite-size pieces.
- Fill each tortilla with steak, top with onion, cilantro, and any extras you love.
- Serve immediately with lime wedges!
Notes for the Perfect Mexican Street Tacos with Flank Steak
- Let the steak rest after grilling—this locks in those flavorful juices (Learn why resting matters).
- Use fresh corn tortillas for an authentic street taco vibe.
- Slice the steak against the grain for maximum tenderness.
Variations: Mix Up Your Mexican Street Tacos with Flank Steak
- Swap flank steak for skirt steak or grilled chicken for a new twist.
- Add grilled peppers, onions, or crema for extra toppings.
- Try a spicy chipotle marinade for a smoky kick.
Required Equipment for Mexican Street Tacos with Flank Steak
- Grill or grill pan
- Mixing bowl or zip-top bag
- Chef's knife and cutting board
- Tongs
- Meat thermometer (recommended)
Storage Instructions for Mexican Street Tacos with Flank Steak
Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently before assembling tacos. Tortillas and toppings are best enjoyed fresh, but cooked steak can also be frozen (up to 2 months) for quick meals later.
Serving Suggestions & Pairings for Mexican Street Tacos with Flank Steak
- Pair with classic Mexican sides like refried beans or grilled street corn (elote).
- Serve with a crisp Mexican lager, agua fresca, or margarita for a festive touch.
- Add a dollop of guacamole or fresh salsa for extra flavor.
Pro Tips for Making the Best Mexican Street Tacos with Flank Steak
- Don’t skip the marinade—it’s the secret to juicy, flavorful steak (see why marinades work).
- High-heat grilling gets you those perfect charred edges and caramelized flavor.
- Double up tortillas to prevent tearing and hold all your delicious fillings!
FAQ: Mexican Street Tacos with Flank Steak
Can I use a different cut of beef?
Absolutely! Skirt steak or sirloin work great—just marinate and grill as directed.
What’s the best way to warm corn tortillas?
Heat them on a hot, dry skillet or right on the grill for 20-30 seconds per side until soft and pliable.
Can I make these tacos ahead of time?
You can marinate and grill the steak ahead, but assemble tacos just before serving to keep tortillas fresh.
Now you’re ready to bring the taste of Mexican street food right to your table. Enjoy every bite!
Ingredients
- 1 lb flank steak
- 2 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 small corn tortillas
- ½ cup white onion, finely chopped
- ½ cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
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1In a bowl, combine olive oil, minced garlic, cumin, chili powder, salt, and black pepper. Rub the mixture evenly over the flank steak.
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2Cover and let the steak marinate in the refrigerator for at least 20 minutes.
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3Preheat a grill or skillet over medium-high heat. Cook the flank steak for about 6-7 minutes per side, or until desired doneness.
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4Remove the steak from the heat and let it rest for 5 minutes. Slice thinly against the grain.
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5Warm the corn tortillas on the grill or in a skillet.
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6Assemble the tacos by placing sliced steak on each tortilla. Top with chopped onion, cilantro, and a squeeze of lime.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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