Mexican Street Tacos
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Make authentic Mexican street tacos at home with tender carne asada, fresh tortillas, and classic toppings like onion, cilantro, and lime juice. These street tacos are a quick and easy Mexican tacos recipe, made with juicy carne asada steak tacos cooked in minutes. Easy, quick, authentic carne asada street tacos you can make right at home! Top with onion, cilantro, and lime juice for the perfect bite.

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Now that I’ve moved to the brisk, cold winter of Chicago, I can’t stop thinking about the taco trucks in Los Angeles serving authentic Mexican street tacos packed with carne asada, onion, cilantro, and lime. But until I can get back to sunny California, here is my rendition of my favorite street tacos that I miss so dearly. It’s a super quick recipe using a simple marinade for your skirt steak. It just needs 1 hour of marinating before you throw it onto a hot skillet. From there, you can top off your tacos with diced onion, cilantro and freshly squeezed lime juice. Simple, easy and just perfect.
Why You’ll Love This Mexican Street Tacos Recipe
- Make-ahead recipe. This is an easy peasy one skillet dinner with a simple 1 to 4 hour marinade, great for prepping ahead of time for those busy weeknights.
- Favorited street tacos. Mexican street tacos are a crowd-favorite for the entire family, and now you can easily make these tacos right at home with easy-to-find ingredients and pantry staples. No fancy equipment or specialty ingredients needed here!
- Freezer-friendly. The carne asada meat can easily be frozen, great for batch cooking, meal prep or saving leftovers. This makes it even easier to whip up tacos using fresh tortilla and your favorite toppings, great for Taco Tuesdays!
What Are Mexican Street Tacos
A Mexican street taco is a small taco on a corn tortilla with meats like carne asada, carnitas, or al pastor. They’re part of Mexico’s street food culture and are usually sold from carts or taco trucks, topped simply with onion, cilantro, and lime. Onion, cilantro and cotija cheese are classic street taco toppings.

Tips for Perfect Mexican Street Tacos Every Time
- Use a cast iron skillet. Use a cast iron skillet, the same tool used in many Mexico street food stalls. Cast iron skillets retain heat much better than nonstick pans, giving your carne asada that authentic sear for Mexican tacos.
- Use flour or corn tortillas. Mexican street tacos are traditionally made with corn tortillas but small flour or corn tortillas can be used depending on personal preference.
- Double up the tortilla. Street tacos are typically served on two tortillas, known as la copia or “the copy”. This practice helps keep the filling together, and if the first tortilla breaks, the back up tortilla can be used for the rest of the filling.
- Serve with your favorite toppings. Serve with diced onion, cilantro, cotija cheese, salsa verde, guacamole, or salsa. Cotija cheese is a classic Mexican ingredient that adds salty, authentic flavor to any street taco recipe.
- Freeze as needed. Label, date and freeze up to 2 months.
- Slice for tenderness. For the best steak tacos recipe, slice the carne asada thinly against the grain so every bite stays tender.
Corn vs Flour Tortillas for Street Tacos
Corn tortillas are the base of authentic Mexican street tacos. They add bold flavor and hold toppings like onion, cilantro, and lime. Flour tortillas are softer and work well for hearty steak tacos recipes. Both options can be used for carne asada tacos, so the choice depends on your taste.
Key differences:
- Corn tortillas – classic for authentic Mexican street tacos, strong flavor, and traditional style.
- Flour tortillas – soft, flexible, and perfect for steak tacos recipes or larger fillings.
- Both are great – work with carne asada tacos and other street tacos recipes depending on preference.
Street Tacos vs American Tacos
Traditional street tacos keep it simple. Small corn tortillas, juicy carne asada, and just a little onion, cilantro, and lime. American tacos go bigger with flour tortillas, cheese, lettuce, tomatoes, and sour cream.
The main difference is balance:
- Street tacos bring out the flavor of the meat.
- American tacos put the focus on the toppings.
If you’re craving authentic Mexican street tacos, go with simple. If you want something heavy and loaded, the American version is your pick.

Best Sides to Serve with Mexican Street Tacos
These sides are inspired by Mexico’s street food culture and taste just like what you’d find at taco trucks in Los Angeles.
- Mexican Rice
- Mexican Corn Dip
- Creamy Chorizo Queso Dip
- Red and Green Chicken Enchiladas
- Southwestern Chopped Salad with Cilantro Lime Dressing
Tools For This Recipe
You don’t need much to make authentic Mexican street tacos at home, but a few tools will make the job easier:
- Cast iron skillet – perfect for searing carne asada for steak tacos and locking in flavor.
- Sharp knife – helps slice the beef thin for tender carne asada tacos.
- Tongs – easy for flipping steak and warming tortillas.
- Cutting board – for prepping onion, cilantro, and lime.
- Mixing bowl or bag – to marinate the beef for your street taco recipe.
Large cast iron skillet
Mexican Street Tacos: Frequently Asked Questions
How do you make Mexican street tacos at home? Just marinate, cook, and serve in tortillas with toppings.
Skirt steak, flank steak or sirloin steak are all great options.
Yes! We have a recipe for that here.
Leftover steak can be stored in an airtight container in the fridge for 2-3 days.
Yes! The leftover steak, prior to assembling in tacos, will freeze beautifully. Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.
Skirt steak is the best beef for Mexican street tacos, with flank steak also working well for authentic flavor and tenderness.
Authentic Mexican street tacos are usually served with onion, cilantro, salsa, and lime. Cheese can be added, but it is not traditional.
To make Mexican street tacos ahead, marinate the beef overnight and cook just before serving. Store cooked carne asada up to 3 days or freeze for later.
Classic Mexican street taco toppings include diced onion, fresh cilantro, lime juice, salsa, and sometimes cotija cheese.
Carne asada tacos are a type of Mexican street tacos, made with grilled or skillet-seared beef. Authentic tacos can also feature other meats like carnitas, al pastor, or chicken.
Authentic street tacos use small fresh corn tortillas (often doubled), simply seasoned meats like al pastor, carnitas, suadero, or carne asada, minimal toppings of diced white onion and cilantro with lime, and house-made salsas, cooked on a hot comal or grill.

Mexican Street Tacos
Ingredients
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons canola oil, divided
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 ½ pounds skirt steak, cut into 1/2-inch pieces
- 12 mini flour tortillas, warmed
- ¾ cup diced red onion
- ½ cup chopped fresh cilantro leaves
- 1 lime, cut into wedges
Equipment
Instructions
- In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
- In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
- Heat remaining 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
- Serve steak in tortillas, topped with onion, cilantro and lime.
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Made this recipe tonight for dinner using most ingredients but substituting the canola oil for olive oil, fresh lime for lime juice and yellow onion instead of red onion because those are what I had on hand. It was still delicious and my family loved it! And so easy to make.
Can I cook this whole, or is it better to cut it up first???
I NEVER LEAVE REVIEWS! But this was DELICIOUS!! I did not have any skirt steak but I did have two thin cut ribeyes. Cut them up and let them marinate for about three hours. Cooked it in my iron skillet. It is a must to squeeze the lime on top! We had Mexican roasted veggies as a side. Eveything paired perfectly. I would like to try this with some Korean slaw next.
The absolute best Street Taco recipe ever. So clean and fresh tasting . Not hard to prepare, let the beef marinate , prepare everything and have a delicious meal! I used petite sirloin because I had it , along with all the other ingredients. Just a delightful light taste during this Mississippi summer!
This is not the only Damn Delicious that is fabulous! You are missing out if you do not make anything from this site!
Oh, I NEVER STOP TO WRITE A REVIEW, that’s how great this is!!!!!
Blessings,
Melanie Pierce
Are you guys chopping up the meat then marinading and cooking, or marinading, cooking, then chopping?
Needing a quick response and will be deeply appreciated!!! Can I use vegetable oil or EVOO instead of canola oil?
Vegetable oil would be great. EVOO would be ok but have a stronger taste than canola oil.
10
This is excellent! I used elk tenderloin, and it was amazing. The seasoning was so good. I added a side of Southwestern salad that had cilantro and Southwest seasoning, and garlic, lime rice.
These are so easy to make and bursting with flavor!!! These are now a staple in my house and I’ve shared this recipe with emails and friends.
Made these tonight and they were delicious! I served them in flour tortillas with shredded cheese, tomatoes, cucumbers, avocado and homemade chimichurri sauce. Thanks for the recipe!
Juicy
Quite yummy and just what I was looking for. No changes needed.
I used beef tenderloin and it was delicious! Buttered corn tortillas added a nice touch.
Best street taco recipe I’ve come across!
Recipe is lit like a mo fkr!
This is the best street taco recipe that I have tasted. Everyone asks me for the recipe! My only add on is to serve with pico de gallo and guacamole on the side. And when we want to splurge, I use rib eye steak for the meat!
Can the meat be frozen to use later? I am thinking about Christmas party and making ahead
Which type of chili powder do you recommend? (Dark, light, ancho, guajillo, etc)
These turned out perfect and absolutely delicious! I marinated the steak for about 5 hours at room temperature. I added avocado sauce on top as well and these are a definite must try. These are as good as the street tacos I buy at my favorite local Mexican food truck.
very nice tacos approved by nihal bains