Quick & Easy Steak Street Tacos with Homemade Taco Seasoning
Home » COOK » Recipes » International Recipes » Mexican & Tex-Mex Recipes »
If you’re looking for an easy and tasty weeknight dinner idea, look no further than these quick and easy Steak Street Tacos! They’re made with just a few simple ingredients, and the homemade taco seasoning gives them tons of flavor. So grab some tortillas and get started!
I’ve got a collection of 70+ Mexican and Tex-Mex Recipes for you to try out – right-click and open them in a new tab to read next.
Affiliate Disclosure
We have included affiliate links to products and services related to the topic of this post.
This post contains affiliate links, and we will be compensated if you purchase after clicking on those links.
As an Amazon Associate, I earn from qualifying purchases.
Read Our Full Disclosure and Privacy Policy
Steak Street Tacos
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Mexico has one of the most extensive street food cultures in Latin America, and Forbes named Mexico City one of the foremost cities in the world in which to eat on the street. – Wikipedia
Mexican food is hugely popular due to its mouth-watering flavors, the simplicity of the ingredients, and the pure deliciousness!
The taco is probably the most well-known and popular of Mexican street foods, made with soft corn tortillas, and fillings will vary on region and street food vendor.
With this recipe for steak street tacos, you can make this humble dish at home to delight your family and friends! You could also try making these Easy Lamb Tacos for another delicious flavor profile.
Don’t have time for this recipe now? Be sure to tap the heart icon ♥ in the bottom right of the screen to save this post for later!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.
It may not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found on the recipe card.
- Fresh Produce – Limes, Radish, Avocado, Cilantro
- Protein – Flank Steak (or Skirt Steak)
- Dairy – Sour Cream, Cojita Cheese (Cojita cheese is a crumbly, salty Mexican cheese made from cows’ milk. It is often available in larger grocery stores or specialty shops. If it is unavailable in your area, crumbled Feta cheese is common, although not perfect, substitute.)
- Chili Powder – use mild or hot depending on your personal tastes and spicy heat preference!
- Ground Cumin
- Ground Coriander
- Garlic Powder
- Smoked Paprika
- Fine Sea Salt
- Ground Black Pepper
- Ground White Pepper
- Cayenne Pepper
- Mini Corn Tortillas – approximately 4.5”/11.5cm diameter
- Pico de Gallo – optional, make your own or buy from the store
- Salsa – optional, make your own or buy from the store
- Guacamole – optional, make your own or buy from the store
What is Flank Steak?
Flank steak is a thin, long cut of beef from the abdominal muscles of the cow. Skirt steak is very similar but cut from the underbelly of the cow, also known as Hanger steak. Both are inexpensive cuts of beef and are best cooked fast at a high temperature. Don’t cook past a medium, otherwise, the meat becomes tough. Both have plenty of fat marbling which equals moist meat, with good beefy flavour. Skirt steak and flank steak are great for fajitas, stir-fries, and grilling on a barbecue.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Steak
One of the hero ingredients in this dish is steak, so here are some more recipes using the same:
- 5-Ingredient Herb Mustard Sirloin Steak Recipe
- Cast Iron Ribeye Steak with Green Herb Sauce
- Sweet & Spicy Bourbon Steak Kebabs
More Mexican Recipes
Looking for more Mexican to make? Check these recipes out next:
- Mexican Huevos Rancheros for Sunday Brunch
- How to Make Instant Pot Pork Carnitas (Mexican Pulled Porked)
- Mexican Shredded Beef in the Slow Cooker
Time Saving Recipe Tips
- If Mexican or Tex-Mex dishes are popular in your house, make double or triple batches of the taco seasoning to have on hand. This mixture can be stored in an airtight container for several months.
- Assemble all ingredients and measuring spoons/cups on the counter before beginning.
- Heat a large cast-iron skillet over medium-high heat while the broiler/grill warms up.
- Warm the tortillas while the steak is under the broiler.
Other Tips
- Cojita cheese is a crumbly, salty Mexican cheese made from cows’ milk. It is often available in larger grocery stores or specialty shops. If it is unavailable in your area, crumbled Feta cheese is a common although not perfect, substitute.
- For best results, broil/grill the steak whole and slice against the grain into thin pieces after resting for 5 minutes. This will ensure each bite is tender and juicy. Check this guide for your steak’s degree of doneness
How Do I Make Steak Street Tacos?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Steak Street Tacos
If you're looking for an easy and tasty weeknight dinner idea, look no further than these quick and easy Steak Street Tacos! (Makes 8 tacos.)
Ingredients
For the Taco Seasoning
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 tsp ground coriander
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1½ tsp fine sea salt
- 1 tsp ground black pepper
- ½ tsp ground white pepper
- ¼ - ½ tsp cayenne pepper
For the Tacos
- ½ cup sour cream
- ½ cup mayonnaise
- 3 Tbsp taco seasoning, divided
- 2 Tbsp extra virgin olive oil
- 1¼ lbs (560g) flank or skirt steak
- Sea salt, to taste
- 16 mini corn tortillas (4.5”/12cm diameter)
- 2 Tbsp fresh lime juice
- Lime wedges, to serve
Suggested Toppings
- Sliced radishes
- Cojita cheese
- Diced avocado
- Chopped cilantro
- Pico de Gallo
- Salsa
- Guacamole
Instructions
- Prepare the taco seasoning by combining all ingredients in a small bowl. Stir to combine and set aside.
- Preheat broiler/grill to “High.” Line a large, rimmed baking sheet with aluminum foil and set it aside.
- Place a large cast-iron skillet over medium-high heat.
- Whisk together the sour cream, mayonnaise, and one tablespoon taco seasoning together in a medium bowl and set aside.
- Place the flank steak on the prepared baking sheet and evenly brush the olive oil over both sides. Evenly sprinkle one tablespoon taco seasoning over the steak. Generously season with sea salt before turning. Repeat on the other side with the remaining taco seasoning and a little more salt.
- Place the steak under the broiler/grill for 5-7 minutes, turning once halfway through, or until it reaches the desired level of doneness.
- While the steak is cooking, add two corn tortillas to the hot skillet. Heat until they are warmed through and develop a bit of color, approximately 30 seconds to one minute. Flip with tongs and repeat on the remaining side. Transfer the warmed tortillas to a large sheet of aluminum foil (or a tortilla warmer, if you have one). Repeat with the remaining tortillas. Wrap the tortillas in the aluminum foil while working on the rest to keep warm.
- When ready, remove the steak from the broiler/grill and let rest for 5 minutes before cutting against the grain into thin slices. Transfer the steak to a medium bowl and toss with the fresh lime juice. Set aside.
- .To serve, layer two tortillas together, as shown, and add some of the seasoned steak and your choice of toppings. Top each taco with a dollop of the seasoned sour cream mixture and serve immediately with additional lime wedges on the side. Enjoy!
Notes
For best results, broil the steak whole and slice against the grain into thin pieces after resting for 5 minutes. This will ensure each bite is tender and juicy.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1028Total Fat: 68gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 45gCholesterol: 118mgSodium: 2146mgCarbohydrates: 62gFiber: 14gSugar: 5gProtein: 46g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Special Dinner!
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to create a menu for a special meal or dinner party:
- Appetizer: Black Bean Salsa Cups Appetizer
- Soup: Pozole Rojo de Pollo (Red Pozole with Chicken)
- Salad: Mexican Chopped Salad with Creamy Avocado Dressing
- Side Dish: Fully Loaded Mexican Street Corn with Mexican Crema & Cotija Cheese
- Beverage: Sparkling Mexican Paloma Cocktail with Blanco Tequila & Grapefruit
- Dessert: Tres Leches Cupcakes
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.