Traditional Mexican Street Tacos Recipe

Flank steak: A lean cut of beef that is perfect for marinating and grilling.

Soy sauce: Adds a savory umami flavor to the marinade.

Lime juice: Provides a tangy and fresh citrus flavor.

Garlic: Adds a pungent and aromatic element to the marinade.

Ground cumin: Brings a warm, earthy flavor to the dish.

Chili powder: Adds a mild heat and depth of flavor.

Corn tortillas: Traditional Mexican tortillas that are the base for the tacos.

Onion: Adds a crunchy texture and sharp flavor.

Cilantro: Provides a fresh and herbaceous note to the tacos.

To achieve the best flavor and tenderness for your flank steak, make sure to marinate it for at least 30 minutes, but if you have the time, let it sit for a few hours or even overnight. This allows the soy sauce and lime juice to penetrate the meat more deeply, breaking down the fibers and infusing it with a rich, tangy flavor. When cooking, ensure your grill or skillet is properly preheated to medium-high heat to get a good sear on the steak, which locks in the juices and enhances the overall taste.

• flank steak - Substitute with skirt steak: Skirt steak has a similar texture and flavor profile, making it a great alternative for flank steak.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor as lime juice.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for convenience, though it may lack some of the fresh flavor.

• ground cumin - Substitute with ground coriander: Ground coriander has a slightly different flavor but can provide a similar earthy note to ground cumin.

• chili powder - Substitute with paprika: Paprika can add a similar color and mild heat to dishes as chili powder.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are a softer alternative to corn tortillas and can be used if preferred.

• chopped onion - Substitute with shallots: Shallots have a milder flavor and can be used in place of chopped onion.

• chopped cilantro - Substitute with parsley: Parsley can be used as a fresh herb alternative to cilantro for those who do not enjoy its flavor.

• Allow the flank steak to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Slice the steak thinly before storing. This makes it easier to reheat and assemble the tacos later.
• Store the steak in an airtight container or a resealable plastic bag. Make sure to remove as much air as possible to keep the meat fresh.
• Place the chopped onion and cilantro in separate airtight containers. This keeps the ingredients fresh and prevents them from mixing and becoming soggy.
• For the corn tortillas, wrap them in aluminum foil or place them in a resealable plastic bag. This helps maintain their softness and prevents them from drying out.
• If you plan to freeze the steak, lay the slices flat on a baking sheet lined with parchment paper and freeze until solid. Then transfer the frozen slices to a resealable plastic bag or airtight container. This prevents the slices from sticking together.
• To freeze the corn tortillas, stack them with a piece of parchment paper between each tortilla. Wrap the stack tightly in aluminum foil or place it in a resealable plastic bag.
• Label all containers and bags with the date to keep track of freshness.
• When ready to use, thaw the steak and tortillas in the refrigerator overnight. Reheat the steak in a skillet over medium heat until warmed through. Warm the tortillas on a skillet or directly over a gas flame until pliable.
• Assemble the tacos with the reheated steak, fresh onion, and cilantro. Serve with lime wedges for an extra burst of flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the corn tortillas in aluminum foil to keep them from drying out.
  3. Place the flank steak slices on a baking sheet, covering them with foil to retain moisture.
  4. Heat in the oven for about 10-15 minutes, or until the meat is warmed through and the tortillas are soft.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil or vegetable oil to the skillet.
  3. Place the flank steak slices in the skillet and cook for 2-3 minutes, stirring occasionally until heated through.
  4. Warm the corn tortillas in another skillet or directly over a gas flame for a few seconds on each side.

• Microwave Method:

  1. Place the flank steak slices on a microwave-safe plate.
  2. Cover with a damp paper towel to keep the meat from drying out.
  3. Microwave on medium power for 1-2 minutes, checking and stirring halfway through.
  4. Wrap the corn tortillas in a damp paper towel and microwave for 20-30 seconds until warm and pliable.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Wrap the flank steak slices in aluminum foil to prevent them from drying out.
  3. Place the foil packet on the grill and heat for about 5-7 minutes, flipping halfway through.
  4. Warm the corn tortillas directly on the grill for a few seconds on each side until they have slight grill marks and are soft.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the flank steak slices in the air fryer basket, making sure they are not overcrowded.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. Warm the corn tortillas in the air fryer for the last 1-2 minutes, or until they are soft and warm.

• Grill: A grill is essential for cooking the steak to achieve that perfect char and smoky flavor.

• Skillet: If you don't have a grill, a skillet will work just as well for cooking the steak on the stovetop.

• Mixing bowl: Use a mixing bowl to combine the soy sauce, lime juice, garlic, cumin, and chili powder for the marinade.

• Tongs: Tongs are useful for flipping the steak on the grill or skillet without piercing it and losing juices.

• Cutting board: A cutting board is necessary for slicing the steak thinly after it has rested.

• Knife: A sharp knife is essential for mincing the garlic and chopping the onion and cilantro, as well as slicing the steak.

• Measuring cups: Measuring cups help ensure you use the correct amounts of soy sauce and lime juice for the marinade.

• Measuring spoons: Measuring spoons are needed for accurately measuring the cumin and chili powder.

• Serving platter: A serving platter is useful for assembling and presenting the tacos.

• Lime squeezer: A lime squeezer makes it easier to extract juice from the limes for the marinade and serving.

Marinate ahead: Prepare the steak marinade the night before to save time on the day of cooking.

Pre-chop ingredients: Chop the onion and cilantro in advance and store them in the fridge.

Use a hot grill: Preheat your grill or skillet so the steak cooks faster and more evenly.

Warm tortillas together: Stack and wrap the tortillas in foil to warm them all at once on the grill.

Rest the steak: Let the steak rest while you assemble other ingredients to save time and ensure juiciness.