Beef Street Tacos
Savor the irresistible flavors of authentic Beef Street Tacos, a crowd-pleasing recipe that's perfect for taco night or entertaining guests. This recipe features tender beef flank steak marinated in a vibrant mixture of lime juice, olive oil, minced garlic, and aromatic spices like cumin and chili powder, then grilled to perfection for smoky depth. Thinly sliced steak is layered onto warm corn tortillas and topped with crisp white onions, fresh cilantro, creamy avocado slices, and fiery jalapeños for a bold yet balanced bite. These tacos are finished with a squeeze of fresh lime juice, adding a zesty flourish that ties the flavors together beautifully. Ready in under 40 minutes (excluding marinade time) and serving up to four, these street tacos deliver restaurant-quality flavor right at home—ideal for dinner parties, casual meals, or anytime you’re craving classic Mexican street food!
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Recipe Information
Ingredients
- 1 pound beef flank steak
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces corn tortillas
- 1 large white onion, finely chopped
- 0.5 cup fresh cilantro, chopped
- 2 pieces lime, cut into wedges
- 1 medium avocado, sliced
- 2 pieces fresh jalapeños, sliced
Instructions
Combine olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper in a medium bowl to form a marinade.
Place the beef flank steak in a large resealable plastic bag or shallow dish and pour the marinade over the steak, ensuring it's evenly coated. Marinate in the refrigerator for at least 1 hour, preferably 4-6 hours.
Heat a grill or grill pan over medium-high heat. Remove the steak from the marinade, allowing excess to drip off, and grill for about 4-5 minutes per side for medium-rare, or adjust time for desired doneness.
Remove the steak from the grill and let it rest for 5 minutes, then slice thinly against the grain.
While the steak is resting, warm the corn tortillas on the grill or a hot skillet until pliable.
Assemble tacos by placing slices of steak on each tortilla, then top with chopped onion, cilantro, a slice of avocado, and jalapeños.
Serve immediately with lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
2418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2801 mg | 122% | |
| Total Carbohydrate | 232.8 g | 85% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 15.9 g | ||
| Protein | 156.4 g | 313% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3644 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
