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Easy Street Tacos

Featured in Lunch Ideas.

These tacos give major food truck vibes! Takes about an hour start-to-finish. The citrusy marinade makes the meat tender, and simple toppings keep the focus on flavor. Toasted tortillas add that perfect char. Everyone will want seconds.
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Updated on Wed, 09 Apr 2025 22:24:53 GMT
Three tacos loaded with grilled steak, fresh cilantro, and diced onions, served on a wooden platter with lime wedges. Pin it
Three tacos loaded with grilled steak, fresh cilantro, and diced onions, served on a wooden platter with lime wedges. | tasteofmoms.com

These homemade street tacos capture the real deal Mexican street food taste without leaving your house. The meat soaks up all those amazing flavors while staying juicy and tender. I really dig how the crunchy fresh cilantro and onions balance out the succulent steak.

What Makes These Tacos Special

Every bite packs a punch thanks to the tangy citrus marinade that gives authentic flavor. They're ready in less than an hour when taco cravings hit. You can throw on whatever toppings you love to create your ideal street taco experience.

Ingredients You'll Need

Grab some quality steak - flap meat, flank or skirt all work great for this. Your marinade will mix orange juice, lime, garlic and tasty spices together. Small corn tortillas give that genuine feel, but you can use flour if you prefer. Remember to pick up fresh cilantro, some onions for dicing, and don't skimp on the lime wedges for serving.

Making Your Tacos

Throw together your marinade using olive oil, juices from citrus fruits, garlic and your spices. Chop the steak into tiny pieces so they'll really soak up the flavor. Let everything sit anywhere from half an hour to 8 hours. When you're set to cook, make your skillet super hot and cook the meat until it's brown and dripping with juice. Let the meat rest while you warm the tortillas until they're pliable with slight char marks.

Customizing Your Tacos

Got a thing for heat? Toss in some jalapeños or splash on hot sauce you love. Want seafood instead? These work great with shrimp or fish too. Need a meat-free option? Try filling them with grilled veggies or black beans for something totally tasty.

Storing Leftovers

You can keep your cooked steak in the fridge for around 3 days. Just heat it up in a pan or zap it when you're craving more tacos. Want to save some time? Get your meat marinating the night before and it'll be all set to cook when you come home.

Three soft tacos filled with grilled steak, chopped onions, and cilantro, served with lime wedges on a wooden platter. Pin it
Three soft tacos filled with grilled steak, chopped onions, and cilantro, served with lime wedges on a wooden platter. | tasteofmoms.com

Frequently Asked Questions

→ What meat works best for tacos?
Go for skirt or flank steak. These cuts are tender and loaded with flavor after quick high-heat cooking and marination.
→ How long should you marinate steak?
From 30 minutes to 8 hours is great. Longer gives more taste, but don't exceed 8 hours to avoid texture issues.
→ Can I make this gluten-free?
Of course! Swap in corn tortillas and replace soy sauce with coconut aminos or gluten-free tamari. The rest is naturally gluten-free.
→ Can I cook the steak on a grill?
Totally! Keep the steak whole and grill at 400-450°F for 4-5 minutes each side, aiming for 125-130°F for medium-rare.
→ How do I store or reheat extras?
Pop leftovers in the fridge for up to 3 days. Reheat in 15-30 second bursts in the microwave until warm.

Street Tacos

Homemade street tacos with juicy steak, chopped onions, and cilantro. Quick to whip up and ideal for relaxed dining.

Prep Time
45 Minutes
Cook Time
5 Minutes
Total Time
50 Minutes
By: Ashley

Category: Lunch Ideas

Difficulty: Intermediate

Cuisine: Mexican

Yield: 12 Servings (12 tacos)

Dietary: Dairy-Free

Ingredients

01 1 tablespoon plus 1/4 cup of olive oil.
02 1 teaspoon orange zest and 1/4 cup orange juice.
03 1 teaspoon lime zest with 2 tablespoons lime juice.
04 1 tablespoon of soy sauce.
05 A tablespoon of finely chopped garlic.
06 A teaspoon of ground cumin.
07 1 teaspoon of kosher salt.
08 Half a teaspoon of black pepper.
09 Optional: 1/2 teaspoon dried oregano.
10 1/4 teaspoon of chili powder.
11 About 1 1/2 pounds of flank, skirt, or flap steak.
12 12 tortillas (corn or flour), about 4 inches wide.
13 1/2 cup of finely chopped white onion.
14 Half a cup of cilantro leaves.
15 Lime wedges for serving on the side.

Instructions

Step 01

In a bowl, stir together the olive oil, soy sauce, citrus juices, citrus zests, garlic, and all spices.

Step 02

Chop the steak into small pieces, roughly 1/2-inch size.

Step 03

Toss the steak into the marinade, cover it up, and pop it into the fridge for at least 30 minutes or as long as 8 hours.

Step 04

Heat a large skillet with olive oil over a medium-high flame. Sear the steak for 2 minutes, then cook for another minute or two until it's not pink anymore.

Step 05

In a hot pan, warm each tortilla for about 10-15 seconds per side until they just start to brown a little.

Step 06

Put the cooked steak into each tortilla, sprinkle on the chopped onion and cilantro, and serve with lime wedges on the side.

Notes

  1. You can make this ahead—just marinate up to 8 hours beforehand.
  2. Want a smoky flavor? Try grilling the steak instead.
  3. For gluten-free, swap soy sauce for tamari or coconut aminos.

Tools You'll Need

  • A medium-sized bowl.
  • Large frying pan or skillet.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains soy.
  • Flour tortillas have wheat, so use caution.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 192
  • Total Fat: 10 g
  • Total Carbohydrate: 14 g
  • Protein: 14 g