You might recall that last holiday season, I asked fellow blogger Neyssa, who runs the site Latina Misfit on a Mission, to come up with some Latin-inspired holiday dishes. She did an amazing job, so I decided to reach out to her for a recipe I’ve been wanting on the blog for quite some time: street style tacos! I’m delighted to share with you her recipe today.
Street style tacos are grab and go style tacos you’d typically buy at a food truck on your lunch break. They’re small and many. The toppings are simple, yet the flavor is bold. With Cinco de Mayo quickly approaching, you know we had to make these delicious street style steak tacos.
Generally, at home we all make ground beef or ground turkey tacos. It’s cheap and convenient. Taco Tuesday anyone? This Cinco de Mayo, let’s expand into the world of street tacos. Get creative and know no limits. Try different meats, toppings, and even change up what you wrap it in.
For this steak taco, we’ve gone ahead and went for bold meets lime. We’ve kept the toppings to a minimum. When it comes to steak tacos, steak is king and chimichurri is queen. Chimichurri is a sauce made up of cilantro, parsley, fresh oregano, lime, garlic, and salt and pepper. You need a food processor for this one. I promise you will use this recipe for any steak night for future meals. All ingredients you can buy at your local supermarket. Gimme Some Oven is spot on with their chimichurri recipe.
The only additional toppings this street style steak taco needs are some queso fresco (fresh Mexican crumbling cheese), pico de gallo you can easily buy pre-made, Mexican sour cream, and some fresh squeezed lime juice. Amazing!
Here’s what you’ll need:
- 1 pound of steak (any kind should work well for this recipe)
- ½ teaspoon of oregano
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- ¼ teaspoon of garlic powder
- ½ to 1 juice of lime
- 8 medium sized soft corn tortillas
- Toppings: (add as much as desired)
- Chimichurri (here’s a great recipe you can use!)
- Queso Fresco (fresh cheese)
- Pico de gallo
- Lime Juice
- Mexican Crema (Mexican table cream)
- In a large bowl marinate the steak with seasonings and lime juice. Allow to marinade for 10-15 minutes.
- In a large pan over medium-high heat, cook your steak about 3-6 minutes per side, or until desired doneness. (Flip over only once to keep it from becoming hard.)
- Allow steak to rest in a plate for a few minutes. Cut steak into bite size chunks for tacos.
- Add about two tablespoons of steak per tortilla and top with desired toppings. Serve warm.
For your Cinco de Mayo evening, some additional amazing street taco ideas would be chicken tacos with an avocado cilantro cream sauce, or a shredded pork made in a crock pot with a chipotle cream sauce. For the lighter side, a fish or shrimp taco wrapped in romaine lettuce and covered with a mango lime salsa. Don’t forget to add Spanish rice and a side of street style plantains.
What to serve alongside these tacos? Here are a couple ideas Neyssa recommends: