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Street Tacos

Street Tacos are a popular street food made with small tortillas and stuffed with seasoned steak, cilantro, and onions - quick, easy & flavorful!

Prep Time
20 mins
Cook Time
20 mins
Marinade Time
1 hr
Total Time
1 hr 30 mins
Servings: 4 servings
Calories: 334 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

For the Steak Tacos
  • 8 corn tortillas
  • 1 pound skirt steak cut into ¼-inch chunks
  • ¼ cup orange juice
  • 2 garlic cloves grated
  • 1 ½ teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon Mexican oregano
  • 1 tablespoon avocado oil
For the Toppings
  • ¼ cup onion minced
  • ½ cup cilantro chopped
  • salsa
  • Lime wedges

Instructions

    Cup of Yum
  1. In a medium bowl, place the steak, orange juice, garlic, chili powder, cumin, salt and dried oregano, and toss to combine. Set in the fridge to marinate for at least 1 hour, or up to 24 hours.
  2. Make the slaw: In a small bowl, whisk together the avocado oil mayo, lime juice, and chipotle chili powder, then toss the kale with the chipotle lime dressing until it is fully coated.
  3. Place a large cast iron skillet over medium-high heat. Once hot, put one tortilla in the pan at a time and warm for 30 seconds per side, until the tortilla is pliable and begins to brown slightly. To keep the tortillas warm while you are heating the remaining ones, you can wrap them in a kitchen towel.
  4. Make the chicken filling: Heat the butter in a large skillet over medium-high heat. Once melted, add the chicken and corn and cook for 2 minutes to warm through.
  5. Add avocado oil to the cast iron skillet and heat over medium-high heat. Once the oil is sizzling, add the steak and marinade to the hot pan and cook, stirring often, until the steak is deeply browned, about 4 to 5 minutes, and the marinade has reduced.
  6. Add the lime juice, chili powder, garlic powder, paprika, and salt and toss to coat the chicken. Sauté for 3 to 4 minutes, until the chicken is slightly browned.
  7. To assemble, add a generous portion of steak to the middle of each warm tortilla. Top with onion and cilantro. Serve with salsa and lime wedges, squeezing the juice on top right before serving.
  8. Place a small skillet over medium-high heat. Once hot, put one tortilla in the pan at a time and warm for 30 seconds per side, until the tortilla is pliable and begins to brown slightly. To keep the tortillas warm while you are heating the remaining ones, you can wrap them in a kitchen towel.
  9. To assemble the tacos, add the chicken and kale slaw to a warmed tortilla and garnish with Cotija cheese. Serve with lime wedges.

Notes

  • Nutrition facts does not include any toppings.
  • Storage: Store each component separately. Keep the beef in one airtight container, the veggies in another, and the tortillas in their bag or a separate zipper bag. To reheat, warm the tortillas as directed, then warm the steak in a skillet over medium heat and assemble your tacos. The components for Mexican street tacos should last up to 3 days in the fridge.
  • Storage: Store each component separately. Keep the beef in one airtight container, the veggies in another, and the tortillas in their bag or a separate zipper bag. To reheat, warm the tortillas as directed, then warm the steak in a skillet over medium heat and assemble your tacos. The components for Mexican street tacos should last up to 3 days in the fridge.
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  •  
  •  
  • Ingredients
  • For the Kale Slaw
  • For the Kale Slaw
  • 1 cup kale chopped
  • 1 cup kale chopped
  • ¼ cup avocado oil mayonnaise
  • ¼ cup avocado oil mayonnaise
  • 2 teaspoons lime juice
  • 2 teaspoons lime juice
  • ¼ teaspoon chili powder
  • ¼ teaspoon chili powder
  • For the Chicken Filling
  • For the Chicken Filling
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 3 cups cooked and cubed chicken breast
  • 3 cups cooked and cubed chicken breast
  • 1½ cups corn kernels cooked fresh or frozen
  • 1½ cups corn kernels cooked fresh or frozen
  • 2 tablespoons lime juice about 1 lime
  • 2 tablespoons lime juice about 1 lime
  • ½ teaspoon chili powder
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon salt
  • For assembly
  • For assembly
  • 12 corn tortillas miniature, or 8 regular-size corn tortillas
  • 12 corn tortillas miniature, or 8 regular-size corn tortillas
  • ¼ cup Cotija cheese crumbled
  • ¼ cup Cotija cheese crumbled
  • 4 lime wedges for serving
  • 4 lime wedges for serving
  • Instructions
  •  
  • Make the slaw: In a small bowl, whisk together the avocado oil mayo, lime juice, and chipotle chili powder, then toss the kale with the chipotle lime dressing until it is fully coated.
  • Make the chicken filling: Heat the butter in a large skillet over medium-high heat. Once melted, add the chicken and corn and cook for 2 minutes to warm through.
  • Add the lime juice, chili powder, garlic powder, paprika, and salt and toss to coat the chicken. Sauté for 3 to 4 minutes, until the chicken is slightly browned.
  • Place a small skillet over medium-high heat. Once hot, put one tortilla in the pan at a time and warm for 30 seconds per side, until the tortilla is pliable and begins to brown slightly. To keep the tortillas warm while you are heating the remaining ones, you can wrap them in a kitchen towel.
  • To assemble the tacos, add the chicken and kale slaw to a warmed tortilla and garnish with Cotija cheese. Serve with lime wedges.

Nutrition Information

Serving 2tacos Calories 334kcal (17%) Carbohydrates 27g (9%) Protein 28g (56%) Fat 14g (22%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.4g Cholesterol 71mg (24%) Sodium 404mg (17%) Potassium 503mg (14%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 399IU (8%) Vitamin C 8mg (9%) Calcium 67mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 334

% Daily Value*

Serving 2tacos
Calories 334kcal 17%
Carbohydrates 27g 9%
Protein 28g 56%
Fat 14g 22%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.4g 20%
Cholesterol 71mg 24%
Sodium 404mg 17%
Potassium 503mg 11%
Fiber 4g 16%
Sugar 2g 4%
Vitamin A 399IU 8%
Vitamin C 8mg 9%
Calcium 67mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.