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.
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.
What’s Needed To Make Mexican Street Tacos With Flank Steak
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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.
Coconut Aminos, this is my favorite brand.
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.
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.
Other Mexican Style Recipes To Make For Cinco de Mayo
Cheese Enchiladas with Red Sauce
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
Venison Street Tacos
*If you made this recipe for Mexican Street Tacos, please give it a star rating* Mexican Street Tacos with Flank Steak Marinated Flank Steak sliced thin and served in a corn tortilla with red cabbage, queso fresco, and a cilantro lime sour cream dressing. 0 from 0 votes Print Pin Rate Course: Main DishCuisine: MexicanKeyword: Flank Steak Street Tacos, Mexican Street Tacos Servings: 6 Calories: 368kcal Author: Shelby Law Ruttan Ingredients2 tbsp coconut aminos3 tbsp lime juice divided2 tbsp olive oil divided3 garlic cloves minced fine2 tsp chili powder1 tsp cumin powder1 tsp oregano1½ lb flank steak12 corn tortillas2 cups shredded red cabbage½ cup crumbled queso blanco½ cup cilantro1 lime cut into slices1/2 cup sour cream InstructionsIn 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. 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. 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. Warm the corn tortillas on the stove top until heated through. Mix the sour cream, the remaining lime juice, and 1/2 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. 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. NutritionCalories: 368kcal | Carbohydrates: 30g | Protein: 30g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 295mg | Potassium: 631mg | Fiber: 5g | Sugar: 2g | Vitamin A: 726IU | Vitamin C: 23mg | Calcium: 160mg | Iron: 4mg Leave A Comment Cancel reply Recipe Rating Recipe Rating Comment
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