Street Tacos

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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 892kcal

Ingredients

Mexican Street Tacos:

  • 1 tsp Ground cumin
  • 1 tsp Chili powder
  • 1/2 tsp Paprika
  • 1/2 tsp Garlic powder
  • 8 oz Flank steak can also use ground beef if preferred
  • 1 tsp Vegetable oil
  • 1/2 cup Onion diced
  • 6 small Flour tortillas
  • 1/4 cup Fresh cilantro chopped
  • 2 wedges Lime for serving

Chips and Guacamole:

  • 2 Avocados
  • 1/4 cup Tomato diced
  • 2 TBSP Red onion finely chopped
  • 1 TBSP Lime juice freshly squeezed
  • 1 TBSP Fresh cilantro chopped
  • 2 oz Tortilla chips

Lemon Lime Sparkling Water:

  • 1 Lemon sliced
  • 1 Lime sliced
  • 24 oz Sparkling water
  • Ice cubes (optional)
US Customary - Metric

Instructions

  • Preheat the grill or grill pan over medium-high heat.
  • In a small bowl, combine the ground cumin, chili powder, paprika, garlic powder, salt, and pepper. Rub the spice mixture onto both sides of the flank steak. Let marinate for at least 20 minutes or up to a day.
    Alternatively, mix all the spices with the ground beef, cook in a medium heat skillet while breaking up into smaller pieces until no longer pink.
  • In a large skillet, heat the vegetable oil over medium-high heat. Add the diced onion and cook until softened and lightly browned, about 3 minutes. Remove from heat and set aside.
  • Grill the marinated flank steak for 2-3 minutes per side or until desired doneness. Remove from the grill and let it rest for a few minutes before slicing it into thin strips.
  • While the steak rests, prepare the guacamole. Cut the avocados in half and remove the pits. Scoop the flesh into a bowl and mash with a fork until desired consistency. Add the diced tomato, red onion, lime juice, chopped cilantro, salt, and pepper. Mix well.
  • Combine the sparkling water with the lemons and limes. Stir and let sit in the refrigerator, if desired.
  • Warm the corn tortillas on the grill or stovetop over medium heat for about 30 seconds on each side.
  • To assemble the street tacos, place a few slices of grilled flank steak on each warm tortilla. Top with the sautéed onions and chopped cilantro. Serve with lime wedges on the side.
  • Serve the Mexican street tacos with a side of tortilla chips and guacamole, and glasses of lemon-lime sparkling water, served over ice if desired.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120°F (46 - 48°C)
  • Medium Rare: 125 - 130°F (51 - 54°C) 
  • Medium: 135 - 140°F (57 - 60°C)
  • Medium Well: 145 - 150°F (62 - 65°C)
  • Well Done: 160°F (71°C)

Nutrition

Calories: 892kcal | Carbohydrates: 89g | Protein: 35g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 545mg | Potassium: 1112mg | Fiber: 9g | Sugar: 28g | Vitamin A: 2513IU | Vitamin C: 25mg | Calcium: 377mg | Iron: 5mg

Street Tacos

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2
Calories 892 kcal

Ingredients
 
 

Mexican Street Tacos:

  • 1 tsp Ground cumin
  • 1 tsp Chili powder
  • 1/2 tsp Paprika
  • 1/2 tsp Garlic powder
  • 8 oz Flank steak can also use ground beef if preferred
  • 1 tsp Vegetable oil
  • 1/2 cup Onion diced
  • 6 small Flour tortillas
  • 1/4 cup Fresh cilantro chopped
  • 2 wedges Lime for serving

Chips and Guacamole:

  • 2 Avocados
  • 1/4 cup Tomato diced
  • 2 TBSP Red onion finely chopped
  • 1 TBSP Lime juice freshly squeezed
  • 1 TBSP Fresh cilantro chopped
  • 2 oz Tortilla chips

Lemon Lime Sparkling Water:

  • 1 Lemon sliced
  • 1 Lime sliced
  • 24 oz Sparkling water
  • Ice cubes (optional)

Instructions
 

  • Preheat the grill or grill pan over medium-high heat.
  • In a small bowl, combine the ground cumin, chili powder, paprika, garlic powder, salt, and pepper. Rub the spice mixture onto both sides of the flank steak. Let marinate for at least 20 minutes or up to a day.
    Alternatively, mix all the spices with the ground beef, cook in a medium heat skillet while breaking up into smaller pieces until no longer pink.
  • In a large skillet, heat the vegetable oil over medium-high heat. Add the diced onion and cook until softened and lightly browned, about 3 minutes. Remove from heat and set aside.
  • Grill the marinated flank steak for 2-3 minutes per side or until desired doneness. Remove from the grill and let it rest for a few minutes before slicing it into thin strips.
  • While the steak rests, prepare the guacamole. Cut the avocados in half and remove the pits. Scoop the flesh into a bowl and mash with a fork until desired consistency. Add the diced tomato, red onion, lime juice, chopped cilantro, salt, and pepper. Mix well.
  • Combine the sparkling water with the lemons and limes. Stir and let sit in the refrigerator, if desired.
  • Warm the corn tortillas on the grill or stovetop over medium heat for about 30 seconds on each side.
  • To assemble the street tacos, place a few slices of grilled flank steak on each warm tortilla. Top with the sautéed onions and chopped cilantro. Serve with lime wedges on the side.
  • Serve the Mexican street tacos with a side of tortilla chips and guacamole, and glasses of lemon-lime sparkling water, served over ice if desired.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120°F (46 - 48°C)
  • Medium Rare: 125 - 130°F (51 - 54°C) 
  • Medium: 135 - 140°F (57 - 60°C)
  • Medium Well: 145 - 150°F (62 - 65°C)
  • Well Done: 160°F (71°C)

Nutrition

Calories: 892kcalCarbohydrates: 89gProtein: 35gFat: 46gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 113mgSodium: 545mgPotassium: 1112mgFiber: 9gSugar: 28gVitamin A: 2513IUVitamin C: 25mgCalcium: 377mgIron: 5mg
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