Mexican Street Tacos
Mexican Street Tacos are one of those late-summer, picnic-ready, soul-warming dishes that bring people together — and they’re easier to make at home than you might think. Tender carne asada, charred at the edges and sliced into bite-sized pieces, meets warm corn tortillas, bright diced onion, and fragrant cilantro, all finished with a squeeze of fresh lime juice for that irresistible tang. If you crave food that’s simple, seasonal, and full of texture — juicy beef, soft tortillas, and crisp toppings — these tacos deliver. If you love street-style flavors, you might also enjoy trying a complementary recipe like this street corn soup that plays with similar charred-sweet notes.
Ingredients & Equipment
Ingredients
- carne asada (grilled beef)
- corn tortillas
- onion (diced)
- cilantro (chopped)
- fresh lime juice
- salt
- pepper
Notes
- Use good-quality carne asada (flank, skirt, or hanger steak are classic choices) for the best texture and flavor. Trim any excessive fat but leave some for juiciness.
- Fresh corn tortillas are ideal; look for ones that are pliable and not dried out.
- Adjust lime and salt to taste — they’re the finishing touches that brighten every bite.
Equipment
- Grill or heavy skillet (cast iron works great)
- Sharp chef’s knife and cutting board
- Tongs and spatula
- Small bowls for toppings
- Meat thermometer (helpful for consistent doneness)
- Skillet or comal to warm tortillas
- Optional: blender or small food processor (if you want to make a quick salsa or crema)
- Baking tray and foil (if keeping tacos warm in the oven)
Helpful tools tip: A thermometer helps you avoid overcooking the steak; aim for medium-rare to medium (about 130–140°F / 54–60°C) for tender slices. A cast-iron skillet will give you excellent sear if you don’t have a grill. And if you’re making tacos for a crowd, use a baking tray wrapped in foil and a low oven to keep warmed tortilla stacks soft.
You might also like a lighter, pasta-forward companion dish — this juicy, charred-corn salad makes a great side: juicy street corn pasta salad.
Step-by-Step Instructions (with tips)
Prepare the carne asada by seasoning it with salt and pepper, then grill to your desired doneness.
- Tip: Let the meat sit at room temperature for 20–30 minutes before cooking so it cooks evenly. Coat lightly with oil and season generously with kosher salt and freshly ground black pepper. If you have time, a simple marinade of lime juice, garlic, and a bit of oil helps deepen flavor, but plain salt and pepper also make great, authentic-tasting carne asada.
- Variation: If you don’t have a grill, sear the steak in a screaming-hot cast-iron skillet for 3–4 minutes per side, then finish in a 400°F oven until desired doneness. For a smoky note without a grill, char the meat over a gas flame briefly or use a smoker box.
Once cooked, let the meat rest before slicing it into small pieces.
- Tip: Resting 5–10 minutes helps the juices redistribute. Slice against the grain into thin strips, then chop or slice into small, bite-sized pieces. Cutting against the grain ensures each piece is tender and chewable.
Warm the corn tortillas on a skillet until soft.
- Tip: Heat a dry skillet or comal over medium-high heat and warm each tortilla 20–30 seconds per side until pliable with a few browned spots. Keep finished tortillas wrapped in a clean kitchen towel or in a low oven (about 175°F) to stay soft.
- Variation: For a charred edge, hold the tortilla briefly over an open flame with tongs, flipping once. For bulk warming, stack tortillas and wrap in foil in the oven for 10–15 minutes.
Assemble the tacos by placing the sliced carne asada on the tortillas.
- Tip: Use 2 small tortillas per taco if you like them sturdy, or a single thicker tortilla if you prefer a lighter bite. Place a modest portion of meat so the toppings and tortillas stay balanced.
Top with diced onion and chopped cilantro.
- Tip: Use white or yellow onion for sharpness; soak diced onion in cold water for 5 minutes to mellow if you prefer a softer bite. Fresh cilantro leaves bring that classic bright finish — chop just before serving for best flavor.
Squeeze fresh lime juice over the top.
- Tip: Lime is essential. Don’t be shy — a generous squeeze right before eating wakes up the other flavors. Offer lime wedges at the table so everyone can adjust to taste.
Serve immediately and enjoy!
- Tip: Serve with optional condiments like sliced radishes, a simple salsa verde, or pickled jalapeños. For a creamier finish, drizzle a light crema (sour cream thinned with a little lime juice) over the top.
More kitchen tips and serving swaps:
- If you prefer shredded beef, roast a chuck roast low and slow until it pulls apart, then season to taste and use the shredded meat in place of sliced carne asada.
- For a charred-veggie version, roast portobello or cauliflower steaks and season similarly to carne asada for a vegetarian-friendly take.
- If you’re worried about overcooking or prefer a different texture, try briefly resting the sliced meat under foil to allow carryover cooking to finish it gently.
If you like repurposing leftovers creatively, consider using your taco-seasoned meat in a fast weekday meal like leftover turkey tacos — the same assembly idea works brilliantly with many proteins.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerate: Store leftover carne asada in an airtight container in the refrigerator for up to 3–4 days. Keep tortillas in a separate container or wrapped to maintain texture.
- Toppings: Store diced onion and cilantro in separate small containers; lime should be halved and wrapped.
Freezing
- Freeze the cooked steak in a vacuum-sealed or tightly wrapped container for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Corn tortillas can be frozen between layers of parchment or wax paper; thaw at room temperature or warm gently on a skillet.
Reheating tips
- Reheat steak gently in a skillet with a splash of beef broth or a few drops of oil to maintain juiciness — avoid drying it out by keeping heat medium-low.
- Warm tortillas in a skillet or steam briefly with a damp paper towel in the microwave for 15–20 seconds to soften.
Make-ahead strategies
- You can grill and slice the carne asada a day ahead and store it in the fridge; reheat gently before assembling tacos.
- Prep onion and cilantro the day before (keep cilantro on a paper towel in an airtight container with a little airflow) and make a quick lime wedges tray for easy serving.
Portioning advice
- Plan for about 3–4 tacos per person as a main course (more if you’re serving many sides), using roughly 4–6 ounces of cooked meat per person.
- If serving a large crowd, keep sliced meat warm in a low oven on a foil-lined tray and set out warm tortillas for self-service.
How to Use / Serve This Dish
Serving ideas and pairings
- Classic: Serve with a side of Mexican street corn (elote) or a simple cabbage slaw for crunch.
- Salsas & sauces: Offer a trio — a bright salsa verde, a smoky chipotle salsa, and a fresh pico de gallo — so guests can customize heat and brightness.
- Drinks: Margaritas, Mexican lager, or a light paloma pair beautifully; for nonalcoholic options, sparkling lime water or horchata are delightful.
- Sides: Black beans, cilantro-lime rice, charred corn salad, or pickled red onions complement the tacos without stealing the show.
Creative variations
- Breakfast tacos: Add a soft-fried egg and swap lime for a dollop of avocado crema.
- Bowls: Skip the tortillas and build a taco bowl with rice, beans, meat, onion, cilantro, and lime for a gluten-free option.
- Fusion: Top with quick pickled mango for a sweet-heat contrast or add crumbled queso fresco for a creamy salty finish.
Presentation tips
- Keep toppings in small bowls and let people assemble their own tacos for an interactive meal.
- Warm tortillas just before serving and keep them wrapped to stay soft; place lime wedges on the side for a fresh, bright finish.
FAQ
Q: Can I substitute chicken or pork for carne asada?
A: Absolutely. Marinated and grilled chicken or pork shoulder both make excellent substitutions; cook to the appropriate internal temperatures (165°F for chicken). Adjust marinade times and cooking methods based on the protein to retain juiciness.
Q: How long do these tacos keep once assembled?
A: Assembled tacos are best eaten immediately. If you must store them, keep meat and toppings separate and tortillas wrapped. Assembled tacos kept in the fridge may become soggy within a few hours due to tortilla moisture.
Q: Can I use flour tortillas instead of corn?
A: Yes, flour tortillas are a fine swap, especially if your guests prefer them. Corn tortillas give the most authentic street-taco experience, with a distinctive flavor and slightly firmer texture when warmed.
Q: How can I make these tacos less spicy for kids?
A: Keep condiments mild — serve simple diced onion and cilantro with lime, and offer mild salsas or crema on the side. Avoid adding hot peppers directly to the assembled tacos.
Conclusion
Mexican Street Tacos are comfort food that feels special — bright, savory, and perfect for warm-weather gatherings or cozy weeknight dinners. The combination of perfectly grilled carne asada, warm corn tortillas, and bright toppings is timeless and approachable, and once you master the basics, you can riff on the recipe across seasons and occasions. For more inspiration and variations on this beloved street food classic, check out this flavorful take at Mexican Street Tacos – Damn Delicious, a different twist on the classic filling can be found at Carne Asada Mexican Street Tacos Recipe • A Simple Pantry, and for family-friendly, make-at-home options see this approachable roundup at Mexican Street Tacos – Life In The Lofthouse. Try this recipe this season, share it with friends, and let those bright lime-scented bites become a new weeknight or weekend favorite.
Mexican Street Tacos
Ingredients
Meat Ingredients
- 1 lb carne asada (flank, skirt, or hanger steak) Use good-quality meat for best flavor.
Taco Essentials
- 8 pieces corn tortillas Look for fresh, pliable tortillas.
- 1 cup onion (diced) Soak in cold water for a milder flavor if desired.
- ½ cup cilantro (chopped) Chop just before serving for best flavor.
- 2 tbsp fresh lime juice Essential for enhancing flavor.
- to taste salt Adjust according to preference.
- to taste pepper Freshly ground preferred.
Instructions
Preparation
- Season the carne asada with salt and pepper, then grill to your desired doneness. Allow to sit at room temperature for 20–30 minutes before cooking for even cooking.
- Once cooked, let the meat rest for 5–10 minutes before slicing into small pieces.
Taco Assembly
- Warm the corn tortillas on a skillet until soft, about 20–30 seconds per side.
- Assemble the tacos by placing the sliced carne asada on each tortilla.
- Top with diced onion and chopped cilantro.
- Squeeze fresh lime juice over the top before serving.
- Serve immediately and enjoy!
