Classic Beef Street Tacos

Street tacos trace their roots to Mexico’s bustling taquerias, where thin tortillas cradle boldly seasoned meat. This classic version sears flank steak with cumin and chili powder, then tops it with onion, cilantro, and a squeeze of lime.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 420 cal
• 32g protein
• 28g carbs
• 18g fat
• 3g fiber

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Ingredients

• 12 small corn tortillas
• 1.5 lb flank steak or skirt steak
• 1 medium white onion
• 1 bunch fresh cilantro
• 3 lime
• 3 garlic cloves
• 1 tsp ground cumin
• 1 tsp chili powder
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 4 radishes
• 1/2 cup cotija cheese

Instructions

1. 1Pat the steak dry with paper towels and place it on a cutting board. Rub both sides evenly with the cumin, chili powder, salt, pepper, and minced garlic until fully coated.
2. 2Heat a large cast-iron skillet or heavy pan over medium-high heat until very hot, about 3 minutes. Add the oil and swirl to coat.
3. 3Lay the seasoned steak in the hot pan and sear without moving for 3 to 4 minutes until a deep brown crust forms. Flip and cook the second side another 3 to 4 minutes for medium-rare, or longer to your preferred doneness.
4. 4Transfer the steak to a clean board, tent loosely with foil, and rest 8 minutes so the juices redistribute. While it rests, finely dice the white onion and roughly chop the cilantro leaves and tender stems.
5. 5Warm the corn tortillas one at a time directly over a gas flame for 15 to 20 seconds per side until lightly charred and pliable, or heat them in a dry skillet over medium heat for 30 seconds per side. Stack and wrap in a clean kitchen towel to keep soft.
6. 6Thinly slice the rested steak against the grain into bite-size strips, then roughly chop if needed for easy taco filling.
7. 7Build each taco by placing a warm tortilla flat, adding a generous portion of sliced beef down the center, then topping with diced onion and chopped cilantro.
8. 8Squeeze fresh lime juice over the fillings, crumble cotija on top if using, and add thin radish slices for crunch. Serve immediately while the tortillas are still warm and the beef is juicy.