After trying countless taco recipes that felt too fussy or Americanized, I finally cracked the code for making real Mexican street tacos at home.

These are the simple, flavorful tacos you’d get from a street vendor – just well-seasoned meat on corn tortillas with diced onion, cilantro, and a squeeze of lime. The meat gets deeply browned and develops a nice crust, while staying juicy inside.

What makes these work is keeping things basic and letting the meat be the star. They’re perfect for casual dinners or feeding a crowd since you can prep everything ahead and let people build their own. Plus, they’re way more satisfying than the overstuffed versions most people make at home.

What you need for Authentic Tacos de Calle

Ingredients You’ll Need For This Recipe

2 pounds skirt steak or flank steak
White corn tortillas (small, 4-inch)
2 white onions
1 bunch fresh cilantro
4 limes
2 tablespoons vegetable oil
Salt to taste
Black pepper to taste

Ingredients You’ll Need For Marinade

4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon chili powder
2 tablespoons lime juice
2 tablespoons olive oil

How to make Street-Style Steak Tacos

1. First, let’s prep that marinade. Mince garlic really fine – you want the pieces about the size of grains of sand so they’ll really infuse into the meat. In a bowl, mix the minced garlic with cumin, chili powder, lime juice, and olive oil until it forms a reddish-brown paste.

2. Take steak and pat it dry with paper towels – this helps the marinade stick better. If you’re using skirt steak (my favorite for this), make sure all that silvery membrane is trimmed off or your tacos will be chewy. Rub the marinade all over the meat, really working it in with your hands. Cover and refrigerate for at least 1 hour, though 4 hours will give you better flavor.

3. While the meat marinates, dice one of the onions into small cubes (about 1/4 inch) and roughly chop your cilantro. Mix these together in a bowl – this is your taco topping. Cut your limes into wedges and set everything aside.

4. About 30 minutes before cooking, take the meat out of the fridge – room temperature meat cooks more evenly. Heat your largest skillet (cast iron is perfect) over medium-high heat until it’s seriously hot – a drop of water should dance and evaporate immediately.

5. Add vegetable oil to the pan and let it heat until it’s shimmering but not smoking. Season the meat generously with salt and pepper on both sides, then lay it in the hot pan. You should hear an immediate sizzle – if you don’t, your pan isn’t hot enough.

6. For medium-rare (the way street tacos should be), cook about 4-5 minutes on the first side until you see a nice brown crust forming. Flip and cook another 3-4 minutes on the other side. The meat should feel like the fleshy part of your thumb when you make an OK sign – slightly firm but with some give.

7. Transfer the meat to a cutting board and let it rest for at least 5 minutes – this keeps all those tasty juices from running out when you slice it. While it’s resting, cut your other onion into thin rings and quickly sear them in the same pan until they’re soft and starting to brown at the edges.

8. Now here’s the important part: slice your meat AGAINST the grain into thin strips (about 1/4 inch thick). You should be able to see the muscle fibers running in one direction – cut perpendicular to those lines. This makes your tacos tender instead of chewy.

9. While you’re slicing the meat, warm your tortillas. I like to do this directly over a gas flame for about 10 seconds per side until they’re slightly charred and pliable. If you don’t have a gas stove, warm them in a dry skillet. Keep them wrapped in a clean kitchen towel to stay warm and soft.

10. To assemble, stack two warm tortillas together (street-style always uses two!), add a few strips of meat, some seared onions, and top with your fresh onion-cilantro mixture. Serve with lime wedges and your choice of additional toppings.

Remember, don’t overstuff your tacos – about 2-3 ounces of meat per taco is perfect. The meat should be the star, but you should still be able to pick up and eat your taco without everything falling out the back!

🔍 Recipe Notes & Tips

Skirt steak is ideal, but flank or flat iron work great too
Double the marinade if your steak is over 1.5 pounds
No gas stove? Toast tortillas in a dry skillet until pliable
Don’t skip the resting time – it’s crucial for juicy meat
Two tortillas per taco isn’t wasteful – it’s authentic and prevents breaking
Keep your knife sharp – dull blades tear meat instead of slicing cleanly

🍽️ Serving Suggestions

Drinks: Mexican lager with lime, Jarritos soda, or margaritas
Quick sides: Black beans, Mexican rice, grilled corn
Toppings bar: Radishes, pickled jalapeños, hot sauce, lime wedges
Pro move: Serve with small cups of consommé (Mexican beef broth) for dipping

🎯 Make it Work for

Casual dinner: Serve assembly-line style
Party: Set up a DIY taco bar, keep meat warm in slow cooker
Fancy dinner: Plate individually with grilled green onions and lime wedges

📦 Storage & Leftovers

Cooked meat: 3-4 days in fridge
Store meat and toppings separately
Reheat meat in skillet with a splash of water
Don’t microwave tortillas – they’ll get tough
Freeze extra meat for up to 2 months
Leftover meat is great in breakfast tacos or quesadillas

Authentic Taco de Calle