Meet Tex Mex’s cousin the Mexican Street Taco, typically two smaller corn tortillas layered on top of each other which allows you to eat with one hand if needed, filled with your favorite meat and chopped vegetables. My personal favorites are fish or steak street tacos.
What you will need for beef Mexican Street Tacos:
Flank steak or other cuts of beef of your choosing, a homemade marinade, sliced avocado, chopped onion, diced garlic, fresh sliced chili’s if desired, with your favorite spices are basic ingredients for street tacos. Your choice of flour or corn tortillas, layered on top of each other to cradle your favorite fixins’ topped with sliced avocado and lime juice.
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History of Texas Street Food
The word taco comes from the Nahuatl word ‘tlahco’ which means “half or in the middle”, referring to the way it is formed. Street tacos were thought to have first been sold on the streets of Mexico by vendors and made their way to the US with the influx of Mexican immigrants in the 19th century. In San Antonio, the Chili Queens and their street food became well known in the late 19th and early 20th centuries.
You cannot have a taco without a tortilla. The Mayans were hunters and gatherers. Corn was a staple of the Mayans and it is thought to be where corn tortillas originated. Mayans would eat corn tortillas with bean paste. Read more about Mexican food history here.
Flank steak or other cuts of beef of your choosing, a homemade marinade, sliced avocado, chopped onion, diced garlic, fresh sliced chili’s if desired, with your favorite spices are basic ingredients for street tacos. Your choice of flour or corn tortillas, layered on top of each other to cradle your favorite fixins’ topped with sliced avocado and lime juice.
Slice your beef in very thin strips and place in marinade of avocado oil, citrus juices, garlic and your favorite spices for 1-2 hours. You may grill on the barbecue pit but I prefer to sizzle mine in a hot cast iron skillet. Cook 5 to 7 minutes turning once. Heat tortillas, fill and enjoy your Mexican street taco today!
What you will need to prepare our Mexican Steak Street Tacos.
Flank steak or other cuts of beef, sliced avocado, chopped onion, diced garlic, fresh sliced chili’s, green onions, orange, and lime. Your choice of flour or corn tortillas. Red or green chili powder if desired.
These carne asada street tacos are tasty and filling. There is absolutely no end to the variations of street tacos. Let us know what your favorites are.
Mexican Street Taco
Ingredients
- 1 ½ – 2 pounds flank steak sliced in thin strips
- 1 – 2 packages small corn or flour tortillas
- 4 cloves garlic,minced
- 1 jalapeño or other pepper, seeded and diced
- ½ medium onion, chopped
- ¼ cup avocado oil may substitute with corn oil
- ½ of the minced garlic
- ½ fresh orange, squeezed
- ½ fresh lime, squeezed
- ½ tsp red or green chili powder if desired
- 1 – 2 sliced avocado
- lime slices for topping off
- 2 – 3 green onion, chopped
Instructions
- Prepare meat by slicing into thin slices for marinading.
- Mix together one-half of the minced garlic, avocado oil, orange juice, lime juice, and desired spices.
- Place in a shallow dish, add meat, and allow to marinate 1 to 2 hours (longer if using tougher cuts of meat).
- While meat marinates prepare toppings of your choice including lime slices for topping off.
- Remove meat from marinade and sear in a hot heavy pan for 5 to 7 minutes with peppers, half of the minced garlic, and chopped onion, turning once.
- Serve with warm corn or flour tortillas and your favorite toppings. A squeeze of lime on top and enjoy!
More Food Cuisine Hub Recipes here.
See Mexican Street Taco, Author website here.
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