Traditional Mexican Street Tacos Recipe

Flank steak: A lean cut of beef that is perfect for marinating and grilling.

Soy sauce: Adds a savory umami flavor to the marinade.

Lime juice: Provides a fresh, tangy taste that balances the richness of the steak.

Garlic: Minced garlic adds a robust and aromatic flavor to the marinade.

Ground cumin: A warm, earthy spice that is essential in Mexican cuisine.

Chili powder: Adds a mild heat and depth of flavor to the marinade.

Black pepper: Freshly ground black pepper enhances the overall flavor of the steak.

Cilantro: Freshly chopped cilantro adds a bright, herbal note to the tacos.

Corn tortillas: Traditional Mexican tortillas that are perfect for street tacos.

Onions: Diced onions add a crunchy texture and sharp flavor to the tacos.

To achieve the best flavor and tenderness, make sure to slice the steak against the grain. This means cutting perpendicular to the direction of the muscle fibers, which helps break them down and results in a more tender bite.

• flank steak - Substitute with skirt steak: Skirt steak has a similar texture and flavor profile, making it a great alternative for tacos.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and brightness to the dish.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferable for its robust flavor.

• ground cumin - Substitute with ground coriander: Ground coriander has a slightly different flavor but can still provide a warm, earthy note.

• chili powder - Substitute with paprika: Paprika can offer a milder heat and a similar color to the dish.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can still add a peppery kick.

• chopped cilantro - Substitute with parsley: Parsley can provide a fresh, herbal note, though it lacks the distinct flavor of cilantro.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are a softer alternative and can be used if corn tortillas are unavailable.

• diced onions - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to onions.

• chopped fresh cilantro - Substitute with mint: Mint can add a fresh, aromatic element, though it has a different flavor profile.

• To store leftover flank steak, place it in an airtight container and refrigerate for up to 3 days. Ensure the steak is completely cooled before sealing the container to maintain its flavor and texture.

• For the corn tortillas, wrap them in aluminum foil or place them in a resealable plastic bag. Store them in the refrigerator for up to 5 days. To reheat, warm them on a dry skillet or directly over a gas flame until they are pliable and slightly charred.

• If you wish to freeze the steak, slice it thinly and place the slices in a single layer on a baking sheet. Freeze until solid, then transfer the slices to a freezer-safe bag or container. This method prevents the slices from sticking together. The steak can be frozen for up to 3 months.

• For the diced onions and chopped cilantro, store them separately in airtight containers in the refrigerator. The onions will stay fresh for up to 5 days, while the cilantro should be used within 3 days for optimal freshness.

• When ready to enjoy your stored tacos, reheat the steak slices in a skillet over medium heat until warmed through. Reheat the tortillas as previously mentioned, and assemble the tacos with the fresh toppings.

• To freeze assembled tacos, wrap each taco individually in plastic wrap, then place them in a freezer-safe bag. This method ensures they maintain their shape and flavor. When ready to eat, thaw the tacos in the refrigerator overnight and reheat in a skillet or microwave until warmed through.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the steak slices in aluminum foil to keep them moist. Place the wrapped steak on a baking sheet and heat for about 10-15 minutes, or until warmed through. For the tortillas, wrap them in a damp paper towel and microwave for 30 seconds, or place them in the oven for the last 5 minutes of reheating the steak.

• Stovetop Method: Heat a skillet over medium heat. Add a splash of olive oil or vegetable oil to the pan. Place the steak slices in the skillet and cook for 2-3 minutes, stirring occasionally, until heated through. Warm the tortillas in a separate dry skillet over medium heat for about 30 seconds per side, or until warm and slightly charred.

• Microwave Method: Place the steak slices on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking and stirring halfway through. For the tortillas, wrap them in a damp paper towel and microwave for 30 seconds to 1 minute, or until warm.

• Grill Method: Preheat your grill to medium heat. Wrap the steak slices in aluminum foil and place them on the grill. Heat for about 5-7 minutes, turning halfway through, until warmed through. Place the tortillas directly on the grill for about 30 seconds per side, or until warm and slightly charred.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the steak slices in the air fryer basket in a single layer. Heat for about 3-5 minutes, shaking the basket halfway through. For the tortillas, wrap them in a damp paper towel and microwave for 30 seconds, or place them in the air fryer for the last 1-2 minutes of reheating the steak.

• Bowl: Use this to mix the marinade ingredients together.

• Grill: Ideal for cooking the steak to get that perfect char and smoky flavor.

• Skillet: Alternatively, use this if you don't have a grill to cook the steak on the stovetop.

• Tongs: Handy for flipping the steak on the grill or skillet.

• Knife: Essential for slicing the cooked steak thinly.

• Cutting board: Use this as a surface to slice the steak and chop the cilantro.

• Measuring cups: Necessary for accurately measuring the soy sauce and lime juice.

• Measuring spoons: Use these to measure out the cumin, chili powder, and black pepper.

• Garlic press: Convenient for mincing the garlic cloves.

• Spatula: Useful for warming and flipping the tortillas on the skillet.

• Serving platter: Arrange the sliced steak and warmed tortillas on this for easy assembly.

• Small bowls: Perfect for holding the diced onions and chopped cilantro for easy access during assembly.

Marinate in advance: Prepare the marinade and steak the night before to save time on the day of cooking.

Pre-chop ingredients: Dice the onions and chop the cilantro ahead of time and store them in the fridge.

Use a hot skillet: Heating the tortillas on a preheated skillet will warm them faster and more evenly.

Batch cooking: Cook multiple steaks at once if you’re making a large batch of tacos.

Efficient slicing: Use a sharp knife to quickly and thinly slice the steak after it rests.