Mexican Street Tacos

Today, I’m sharing my Mexican Street Tacos recipe with you. I love Mexican food; it’s no secret, and these are at the top of my list!

What I love about this recipe is that you can prep the food the day before and prepare it the next day to cook at the last minute.

The meat from the marinade I use is so tender that it melts in your mouth. Add chopped red onions, fresh cilantro, sour cream, and some salsa to make the tacos perfect! And don’t forget the freshly squeezed lime!

I finally found a taco holder that I can recommend. If you flip the holder over, it holds two tacos on one side and three on the other. TACO HOLDER

This taco holder works excellent for regular-size taco shells as well. It’s stainless steel and dishwasher-safe! It’s a handy kitchen item I’ve wanted for a long time.

In case you missed this post, Taco Casserole Recipe

Things You May Need In The Kitchen

• Frying Pan
• Mixing Bowl
• Chopping Board
• Good Knife
• Taco Holder

Mexican Street Tacos

Step One

Gather the ingredients and cut the meat into 1/2-inch pieces.

Step Two

In a large bowl, we’ll make the marinade by combining the oil, soy sauce, lime juice, chili powder, minced garlic, cumin, and oregano. Stir until well mixed.

Step Three

Add the steak pieces to the marinade and place the mixture in the refrigerator to marinate for 2-12 hours.

Step Four

After marinating the meat, heat the other half of the oil in a frying pan and place the pieces of meat with the marinade into the hot skillet.

Step Five

Let the marinade cook down and test the meat for the desired doneness.

Finished Product

Serve in warm double tortillas, top with chopped red onions and cilantro, and squeeze the lime juice on them. Enjoy.

Mexican Street Tacos Recipe

Can I use corn tortillas instead of the flour variety?

I tried steaming some corn tortillas, but they split in half when I placed them in the taco holder. I repeated the recipe using the flour tortillas, and they worked fine. In the future, I may fry the corn tortillas in a bit of oil before placing them in the taco holder. I grew up frying corn tortillas. Were they greasy? Yep! Did I love them? Yes!!!

I read that you need to keep them warm with some moisture. Well, flour tortillas are more manageable for me. I love corn tortillas, so I’ll fry them next time I make them and see how it goes.

Can I cook the meat in a slow cooker?

Yes, you could, for sure. I would “brown” it before starting the slow cooker. The browning brings out the juices and the flavors of the meat. Put the meat in the slow cooker and then set your slow cooker on low for 6-8 hours or until the meat is done.

You’ll have to “tinker” with the recipe when it comes to the marinade. Part of the cooking process is to “cook off” the marinade in the frying pan as you cook the meat, so there’s very little liquid left. Cooking the mixture in the slow cooker might not achieve the same result.

How do I store the leftovers?

I stored everything in airtight containers in the refrigerator for 2-3 days. They taste even better the next day if you have any leftovers for the freshest approach!

Can I freeze the cooked meat?

I love this recipe because you can freeze the marinated or cooked meat for 2-3 months in an airtight container. Thaw it in the refrigerator the day before when ready to reheat and serve it.

Where did the street taco begin?

I quote Uno Casa, “Authentic Mexican tacos in their modern form developed sometime in the 19th century in the booming Mexican silver mines. The first true type of taco was the ‘taco de minero,’ or ‘miner’s taco.’ 

From there, tacos spread through the working class of Mexico, with taquerias popping up to offer modestly priced meals. Migrant women brought the taco to Mexico City to sell, and the city quickly transformed into the country’s biggest taco hub.”

What can I serve with Mexican Street Tacos?

• Jalapeño’s
• Chips and salsa
• Refried beans
• Black beans
• Spanish rice
• Homemade guacamole

Final Word

I hope you try making these Mexican Street Tacos; it’s all about teaching our kids and grandkids how to cook from scratch. Let me know if you make them; I would love to hear from you. Stay safe, stay well. May God Bless this world, Linda.