I love experimenting with bold flavors that bring a burst of zest to my table. Using thinly sliced flank steak bathed in fresh orange and lime juice, garlic, and spices, I create a lively dish with crisp corn tortillas and a sprinkle of cilantro and onion. This Chorizo Street Tacos Recipe twist is a fresh approach I can’t wait for you to try.

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I’ve been experimenting in my kitchen lately and these Mexican Street Tacos quickly became one of my favorite quick and easy family dinners. I start with 1 lb of thinly sliced flank steak that’s bathed in a vibrant marinade made from 1/4 cup fresh orange juice, 1/4 cup lime juice (plus extra lime wedges for serving), 2 minced garlic cloves, 1/2 cup of chopped cilantro (divided for the marinade and topping), 1 tsp ground cumin, and 1 tsp chili powder.

A little salt and pepper round things out. I usually warm up 8-10 fresh corn tortillas and Top the tacos with finely chopped small white onion, and more cilantro for that punch of freshness.

There’s something so exciting about this dish—it kinda reminds me of experimenting with recipes like Authentic Mexican Chorizo and even Taco Pasta, but this one really lets the star ingredients shine without overcomplicating things. Give it a try!

Why I Like this Recipe

I really love this recipe cuz the marinade is amazing – the mix of lime and orange juice gives the steak such a tangy, flavorful kick that makes every bite feel fresh and juicy. Plus, it’s super easy to throw together which is awesome when I’m trying to whip up dinner fast. I also really like how authentic it tastes, like I’m eating real street tacos right off the grill, and that makes me feel like i’m really getting a taste of Mexico. And honestly, the way the cilantro and onion mix with extra lime juice on top just takes it to another level – nothing beats that burst of flavor in every taco.

Ingredients

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Flank or skirt steak: Protein-packed and gives a rich, meaty flavor.
Orange juice: Naturally sweet and tangy for a light citrus kick.
Lime juice: Zesty sourness that wakes up the marinade perfectly.
Garlic: Offers a robust, spicy note and helps with digestion.
Cilantro: Fresh herb rich in vitamins that brightens up each bite.
Corn tortillas: Provide wholesome carbs and an authentic, rustic texture.
White onion: Crunchy and mildly spicy, adding a satisfying bite.
Chili powder and cumin: Deliver a hint of heat and smoky earthiness.
Salt and pepper: Essential seasonings that balance and elevate flavors.

Ingredient Quantities

1 lb flank or skirt steak, thinly sliced

1/4 cup fresh orange juice

1/4 cup lime juice (plus extra lime wedges for serving)

2 garlic cloves, minced

1/2 cup chopped cilantro (divided use for marinade and topping)

1 tsp ground cumin

1 tsp chili powder

Salt and black pepper to taste

8-10 fresh corn tortillas

1 small white onion, finely chopped

Optional: 2 tbsp olive oil for grilling if needed

How to Make this

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1. In a bowl, toss the thinly sliced steak with the orange juice, lime juice, minced garlic, half of the chopped cilantro, cumin, and chili powder. Season with salt and black pepper then let it marinate for at least 30 minutes.

2. Preheat your grill to medium-high heat. If needed, brush the grill lightly with olive oil.

3. Once the grill is hot, lay the steak pieces in a single layer. Grill for about 3-4 minutes per side or until it reaches your desired doneness.

4. While the steak is grilling, warm up the corn tortillas either on the grill for a few seconds per side or in a hot, dry pan.

5. Remove the steak from the grill and let it rest for a few minutes. Then slice into small pieces if not already thin.

6. In a bowl, combine the remaining chopped cilantro with the finely chopped white onion.

7. Assemble your tacos by placing some grilled steak on a warm tortilla.

8. Top the steak with the cilantro and onion mixture.

9. Squeeze a generous amount of lime juice over the top.

10. Serve immediately and enjoy your authentic Mexican street tacos with any extra lime wedges on the side!

Equipment Needed

1. A mixing bowl for tossing the steak with the marinade.
2. A preheated grill (or grill pan) set to medium-high heat for cooking the steak and warming tortillas.
3. A grill brush with some olive oil if needed to prevent sticking on the grill.
4. Tongs for turning the steak over while on the grill.
5. A knife and cutting board for slicing the steak and chopping garlic, cilantro, and onion.
6. A second bowl for mixing the cilantro and chopped onion.
7. A hot, dry skillet if you decide to warm your tortillas on the stove instead of on the grill.

FAQ

What type of steak works best for these tacos?

It's best to use thinly sliced flank or skirt steak. If you only have one or the other it will still turn out great.

How long should I let the meat marinade?

Let it marinade for about 30 minutes at the least. If you got more time, 1 to 2 hours works really well too.

Can I use another method to cook the steak if I don't have a grill?

Yes you can use a grill pan or even a regular frying pan with a bit of olive oil.

What if I dont have fresh cilantro?

You can use dried cilantro, but I recommend fresh if you can because it makes the tacos way more flavorful.

How do I warm the tortillas without drying them out?

Warm them in a dry skillet or microwave briefly while covered, then wrap them in a towel to keep 'em soft.

Mexican Street Tacos Recipe Substitutions and Variations

If you can’t find flank or skirt steak, you can try using chicken thighs or even thinly sliced pork instead
If you’re out of fresh orange juice, you might mix equal parts orange soda and water to get a similar tangy sweetness
Not a fan of lime juice? Use lemon juice though it will slightly change the flavor profile
Don’t like cilantro? Parsley can work as a milder substitute for that fresh herby kick
If you can’t get corn tortillas, flour tortillas are a decent alternative though they’ll give a different texture

Pro Tips

1. If you have a bit more time, let the steak marinate a little longer than 30 minutes. It really helps the flavours sink in and makes the meat super tasty.
2. Make sure your grill is super hot before you put the steak on so you get all those nice grill marks and keep the juices inside the meat.
3. Don’t overcrowd the grill or pan when you’re warming the tortillas and grilling the steak. If they’re too close, they could end up soggy or cook unevenly.
4. Once you take the steak off the grill, let it chill for a few minutes. It helps the juices settle so every bite is nice and juicy.

Mexican Street Tacos Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. A mixing bowl for tossing the steak with the marinade.
2. A preheated grill (or grill pan) set to medium-high heat for cooking the steak and warming tortillas.
3. A grill brush with some olive oil if needed to prevent sticking on the grill.
4. Tongs for turning the steak over while on the grill.
5. A knife and cutting board for slicing the steak and chopping garlic, cilantro, and onion.
6. A second bowl for mixing the cilantro and chopped onion.
7. A hot, dry skillet if you decide to warm your tortillas on the stove instead of on the grill.

Ingredients

1 lb flank or skirt steak, thinly sliced
1/4 cup fresh orange juice
1/4 cup lime juice (plus extra lime wedges for serving)
2 garlic cloves, minced
1/2 cup chopped cilantro (divided use for marinade and topping)
1 tsp ground cumin
1 tsp chili powder
Salt and black pepper to taste
8-10 fresh corn tortillas
1 small white onion, finely chopped
Optional: 2 tbsp olive oil for grilling if needed

Directions

In a bowl, toss the thinly sliced steak with the orange juice, lime juice, minced garlic, half of the chopped cilantro, cumin, and chili powder. Season with salt and black pepper then let it marinate for at least 30 minutes.
Preheat your grill to medium-high heat. If needed, brush the grill lightly with olive oil.
Once the grill is hot, lay the steak pieces in a single layer. Grill for about 3-4 minutes per side or until it reaches your desired doneness.
While the steak is grilling, warm up the corn tortillas either on the grill for a few seconds per side or in a hot, dry pan.
Remove the steak from the grill and let it rest for a few minutes. Then slice into small pieces if not already thin.
In a bowl, combine the remaining chopped cilantro with the finely chopped white onion.
Assemble your tacos by placing some grilled steak on a warm tortilla.
Top the steak with the cilantro and onion mixture.
Squeeze a generous amount of lime juice over the top.
Serve immediately and enjoy your authentic Mexican street tacos with any extra lime wedges on the side!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.