Appetizer and Snacks, Healthy, Main Dish, Meat and Poultry, Recipes

Steak Street Tacos – A New Taco Tuesday Favorite

Steak Street Tacos are a new #TacoTuesday favorite for our house after my family gave these a try. Topped with fresh lime juice, cilantro, and Cojita cheese, these are mouthwatering!

Steak Street Tacos are a new #TacoTuesday favorite for our house after my family gave these a try. Topped with fresh lime juice, cilantro, and Cojita cheese, these are mouthwatering!

A New #TacoTuesday Favorite – Steak Street Tacos

A recipe that is healthy, flavorful, and ready in 30 minutes is all it takes to make this mama happy. But my guys? Well, they’re a little harder to please. They have their favorites and need something to keep them full. That’s why I have had my heart set on creating dishes that meet the goals of our entire family.

During the week, my guys have practice and sports that they participate in. Rather than grabbing fast food during these busy nights, we enjoy having 30 minute meals to get a tasty dinner on the table. These street tacos are ready in 30 minutes and even less if you prepare the taco seasoning and veggies beforehand!

My oldest son chooses street tacos as an appetizer at several of the sit-down restaurants we frequent, but he loves this recipe even more. He enjoys the fresh flavors and ability to top with his personal favorites. Have a kid who doesn’t like radishes? Let them add salsa or guacamole!

In addition to being a main dish for dinner, these would be a tasty appetizer and party food!

Prep your taco seasoning ahead of time!

This seasoning can be prepared ahead of time and stored in an airtight container for up to 3 months. Control the level of heat by how much/little cayenne pepper you include. Feel free to sprinkle a little extra on your tacos directly if you like more heat than the rest of your family.

2 T. chili powder
1 T. ground cumin
1 t. ground coriander
2 t. garlic powder
1 t. smoked paprika
1½ t. fine sea salt
1 t. ground black pepper
½ t. ground white pepper
¼ – ½ t. cayenne pepper

Steak Street Tacos are a new #TacoTuesday favorite for our house after my family gave these a try. Topped with fresh lime juice, cilantro, and Cojita cheese, these are mouthwatering!

Ingredients and Tools You’ll Need for Steak Street Tacos:

Small bowl
Whisk
Small airtight container for seasoning
Large rimmed baking sheet (I love these from USA Pan!)
Aluminum foil
12″ Cast iron skillet
Medium Bowl
Tongs
Tortilla warmer (optional)
Cutting board
Knife to slice steakS
Sour cream
Mayonnaise
Taco seasoning
Extra virgin olive oil
Flank or skirt steak
Sea salt
Mini corn tortillas (4.5” diameter)
Fresh lime juice
Lime wedges

Steak Street Tacos are a new #TacoTuesday favorite for our house after my family gave these a try. Topped with fresh lime juice, cilantro, and Cojita cheese, these are mouthwatering!

How to Make Steak Street Tacos:

Prepare the taco seasoning by combining all ingredients in a small bowl. Stir to combine and set aside.

Place the top oven rack in the second position from top and pre-heat broiler to “High.” Line a large, rimmed baking sheet with aluminum foil and set aside.

Place a large 12” cast iron skillet over medium-high heat.

Whisk together the sour cream, mayonnaise, and one tablespoon taco seasoning together in a medium bowl and set aside.

Place the flank steak on the prepared baking sheet and evenly brush the olive oil over both sides. Evenly sprinkle one tablespoon taco seasoning over the steak. Generously season with sea salt before turning. Repeat on the other
side with the remaining taco seasoning and a little more salt.

Place the steak under the broiler for 5-7 minutes, turning once halfway through, or until it reaches the desired level of doneness.

Tip: See this chart for recommended internal temperatures for beef: https://www.certifiedangusbeef.com/kitchen/doneness.php

While the steak is broiling, add two corn tortillas to the hot skillet. Heat until they are warmed through and develop a bit of color, approximately 30 seconds to one minute. Flip with tongs and repeat on the remaining side.

Transfer the warmed tortillas to a large sheet of aluminum foil (or a tortilla warmer, if you have one).

Repeat Step 7 with the remaining tortillas. Wrap the tortillas in the aluminum foil while working on the rest to keep warm.

When ready, remove the steak from the oven and let rest for 5 minutes before cutting against the grain into thin slices. Transfer the steak to a medium bowl and toss with the fresh lime juice. Set aside.

Tip: Continue warming the rest of the tortillas while the steak rests

To serve, layer two tortillas together, as shown, and add some of the seasoned steak and your choice of toppings, such as sliced radishes, crumbled Cojita cheese, diced avocado, or fresh cilantro. Top each taco with a dollop of the seasoned sour cream mixture and serve immediately with additional lime wedges on the side. Enjoy!

Steak Street Tacos are a new #TacoTuesday favorite for our house after my family gave these a try. Topped with fresh lime juice, cilantro, and Cojita cheese, these are mouthwatering!

Tips for Making the Tacos:

  • If Mexican or Tex-Mex dishes are popular in your house, make double or triple batches of the taco seasoning to have on hand. This mixture can be stored in an airtight container for several months.
  • Assemble all ingredients and measuring spoons/cups on the counter before beginning.
  • Heat large cast iron skillet over medium-high heat while the broiler warms up.
  • Warm the tortillas while the steak is under the broiler.
Steak Street Tacos are a new #TacoTuesday favorite for our house after my family gave these a try. Topped with fresh lime juice, cilantro, and Cojita cheese, these are mouthwatering!
Steak Street Tacos

Steak Street Tacos

Yield: 8 Tacos
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Steak Street Tacos are a new #TacoTuesday favorite for our house after my family gave these a try. Topped with fresh lime juice, cilantro, and Cojita cheese, these are mouthwatering!

Ingredients

Taco Seasoning

  • 2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 1 teaspoon ground coriander 
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • 1½ teaspoons fine sea salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground white pepper
  • ¼ - ½ teaspoon cayenne pepper

Remaining Ingredients

  • ½ cup sour cream
  • ½ cup mayonnaise
  • 3 Tablespoons taco seasoning, divided
  • 2 Tablespoons extra virgin olive oil
  • 1¼ lbs. flank or skirt steak
  • Sea salt, to taste
  • 16 mini corn tortillas (4.5” diameter) 
  • 2 Tablespoons fresh lime juice
  • Lime wedges, to serve

To Serve

  • Sliced radishes
  • Cojita cheese
  • Diced avocado
  • Chopped cilantro
  • Pico de gallo
  • Salsa
  • Guacamole

Instructions

Prepare the taco seasoning by combining all ingredients in a small bowl. Stir
to combine and set aside.

Place the top oven rack in the second position from top and pre-heat broiler to
“High.” Line a large, rimmed baking sheet with aluminum foil and set aside.

Place a large 12” cast iron skillet over medium-high heat.

Whisk together the sour cream, mayonnaise, and one tablespoon taco
seasoning together in a medium bowl and set aside.

Place the flank steak on the prepared baking sheet and evenly brush the olive
oil over both sides. Evenly sprinkle one tablespoon taco seasoning over the
steak. Generously season with sea salt before turning. Repeat on the other
side with the remaining taco seasoning and a little more salt.

Place the steak under the broiler for 5-7 minutes, turning once halfway
through, or until it reaches the desired level of doneness.

Tip: See this chart for recommended internal temperatures for beef:
https://www.certifiedangusbeef.com/kitchen/doneness.php

While the steak is broiling, add two corn tortillas to the hot skillet. Heat until
they are warmed through and develop a bit of color, approximately 30
seconds to one minute. Flip with tongs and repeat on the remaining side.

Transfer the warmed tortillas to a large sheet of aluminum foil (or a tortilla
warmer, if you have one).

Repeat Step 7 with the remaining tortillas. Wrap the tortillas in the aluminum
foil while working on the rest to keep warm.

When ready, remove the steak from the oven and let rest for 5 minutes before
cutting against the grain into thin slices. Transfer the steak to a medium bowl
and toss with the fresh lime juice. Set aside.

Tip: Continue warming the rest of the tortillas while the steak rests

To serve, layer two tortillas together, as shown, and add some of the
seasoned steak and your choice of toppings, such as sliced radishes,
crumbled Cojita cheese, diced avocado, or fresh cilantro. Top each taco with
a dollop of the seasoned sour cream mixture and serve immediately with
additional lime wedges on the side. Enjoy!

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 516Total Fat: 34gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 60mgSodium: 1034mgCarbohydrates: 31gFiber: 7gSugar: 2gProtein: 23g

This data was provided and calculated by Nutritionix on 4/23/2021

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Steak Street Tacos are a new #TacoTuesday favorite for our house after my family gave these a try. Topped with fresh lime juice, cilantro, and Cojita cheese, these are mouthwatering!

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