Steak Street Tacos
Savor the vibrant flavors of Steak Street Tacos—an irresistible, restaurant-quality dish you can create at home in under 30 minutes! Tender, marinated flank steak is grilled to perfection, then sliced thin and served on warm, soft corn tortillas. Each taco is topped with fresh cilantro, chopped white onion, tangy salsa, and crumbled cotija cheese for a punch of authentic Mexican taste. A squeeze of fresh lime over the top ties everything together, making these tacos both refreshing and satisfying. Perfect for taco night, these easy-to-make street tacos are a delicious way to bring bold flavors to your table. Optimize your weeknight dinner rotation or wow your guests with this crowd-pleasing recipe packed with zesty spices and mouthwatering ingredients!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Flank steak
- 2 tablespoons Olive oil
- 2 tablespoons Fresh lime juice
- 2 units Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 units Corn tortillas
- 1 unit White onion, chopped
- 0.5 cup Fresh cilantro, chopped
- 0.5 cup Salsa
- 0.5 cup Crumbled cotija cheese
- 4 units Lime wedges
Instructions
Combine olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper in a small bowl to create the marinade.
Place the flank steak in a shallow dish or a resealable plastic bag and pour the marinade over it, ensuring the steak is well coated. Marinate in the refrigerator for at least 30 minutes or up to 2 hours for best results.
Preheat a grill or a grill pan over medium-high heat.
Remove the steak from the marinade and let any excess marinade drip off. Place the steak on the grill.
Grill the steak for approximately 4-5 minutes on each side, or until it reaches your desired doneness. For medium-rare, a meat thermometer should read 135°F.
Transfer the cooked steak to a cutting board and let it rest for about 5 minutes. This allows the juices to redistribute within the meat.
While the steak is resting, warm the corn tortillas on the grill for about 30 seconds on each side, or until they are soft and pliable.
Thinly slice the rested steak against the grain to ensure it remains tender.
To assemble the tacos, place a few slices of steak onto each tortilla.
Top with chopped white onion, fresh cilantro, salsa, and crumbled cotija cheese.
Serve the tacos with a wedge of lime on the side for squeezing over the top.
Nutrition Facts
Calories |
2088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 6679 mg | 290% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 11.8 g | ||
| Protein | 171.4 g | 343% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1073 mg | 83% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2364 mg | 50% | |
*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.
