Steak Street Tacos

These 30 minute Mexican Steak Street Tacos are filled with tender filet mignon, a cilantro-onion mixture, sweet mango, and avocado – it’s the ultimate taco tuesday dinner your family will love.

Easy Grilled Steak Street Tacos

Marinated with orange juice and tamari, these 25-minute street tacos are unbelievably tender, flavorful, and juicy. Sprinkled with a bit of queso fresco, sweet mango and creamy avocado, you’ll love how easy this Mexican street food is.

Filled with grilled filet mignon or flank steak, this recipe is all about the simple marinade and toppings for a burst of flavor. Mango, avocado, and red onion are the perfect ingredients for a bit of fruitiness, creaminess, and crunch. You can even swap them for leftover salsa, guacamole, or pico de gallo in case you haven’t been grocery shopping in a while.

Drizzled with lime juice for some brightness, good luck keeping them out of your weekly menu once you’ve had a bite. They’re so good they’ll make your tummy dance to authentic Mexican flavors for a quick tortilla-wrapped meal.

Why You’ll Love This Easy Steak Taco Recipe

Here are all the reasons why you’ll be making these tacos on repeat once you’ve had a bite:

• Perfect for weekdays. Ready in 25 minutes, these tacos are the perfect meal for hectic weekdays when you still want to put something yummy on the table.
• Prep-friendly. Chop the ingredients and cook the steak in advance to throw these tacos together extra quickly.
• Easy. Made with fresh and leftover ingredients for convenience, this recipe removes all the fuss from home cooking.
• Crowd-pleaser. Who doesn’t love juicy tacos? Especially if you place the toppings on the side and let everyone assemble their own, this recipe is sure to be a hit.

Street Tacos vs Regular Tacos

Although fairly similar in terms of fillings, toppings, and flavor, here are the main differences between street tacos and regular ones:

• Street tacos. These are a popular street food. They’re just like regular tacos except they’re served in smaller corn tortillas (about the size of the palm of your hand.) The filling usually consists of grilled steak, barbacoa, and birria. Typical toppings include chopped cilantro, diced onion, lime juice, and salsa.
• Regular tacos. They’re served in normal-sized corn or flour tortillas and are usually homemade. For this reason, the fillings can vary greatly. They can be made with rajas, beans, fish, and other kinds of meat or veggie fillings. The toppings tend to be the same as those used for street tacos.

What You’ll Need

Don’t skip the marinade. It adds a world of flavor and makes the meat extra tender. Check the recipe card at the bottom of the post for full ingredient amounts.

For the Filet Mignon Marinade

• Filet mignon
• Orange juice – Freshly squeezed is best.
• Tamari sauce – Low-sodium soy sauce works too.
• Garlic cloves – Don’t use garlic powder for this.
• Smoked paprika – Feel free to leave it out.

For the Tacos

• Red onion – White onion is a good swap.
• Cilantro – Don’t use parsley.
• Fresh mango
• Avocados
• Limes – Feel free to use lemon juice.
• Queso fresco – Cotija cheese works too.
• Corn tortillas – Don’t use flour tortillas.

What Steak Is Best For Tacos?

Filet mignon and flank steak are the best cuts for most kinds of tacos because the meat is lean. They’re also incredibly juicy when cooked right. Since the fat content is low, most of the flavor will come from marinades and the rest of the filling or topping ingredients.

How to Make Steak Street Tacos

These street tacos are extremely easy! The cilantro onion mixture is a staple on street tacos, but what takes these tacos over the top is the sweet mango and creamy avocado. You’re gonna love them!

• Marinate the steak. Place the filet mignon in a large airtight bag. Add the marinade ingredients. Seal the bag and shake well. Let the steak marinate for 1 hour or overnight. The longer it marinates, the more flavor it absorbs.
• Prepare the steak. Remove the filet mignon from the fridge. After 10 minutes, set the grill to medium-high. Season the meat with salt and pepper to taste on both sides.
• Make Cilantro Onion Mixture. To a small bowl, add diced red onion and cilantro. Mix together and set aside to let the ingredients meld together.

• Cook the steak. Place the filet mignon on the grill. Cook it on each side for 3-4 minutes for medium-rare. For medium/medium-well steak, cook it for 4-6 minutes on each side. Remove it from the grill and set it aside. Let it rest for 10 minutes to let the juices redistribute. Thinly slice it and set it aside.
• Heat the tortillas. Place corn tortillas on the grill and heat them for 1 minute per side. Remove from grill. You can also heat them on a comal.
• Assemble the tacos. Fill each tortilla with steak, mango, grilled onion, 1 teaspoon of queso fresco, and 1-2 avocado slices. Squeeze grilled lime over the tacos and enjoy.

Tips for Success

Use these simple tips to add more flavor to your tacos without lots of extra effort:

• Use leftover guacamole. Don’t worry about slicing open an avocado if you’ve got leftover Guacamole in the fridge. It’ll add the same creaminess and help reduce waste.
• Use leftover salsa. If you have some Fresh Mango Salsa lying around in the fridge, use it for your tacos.
• Add chorizo. Cook 1/2 cup of chorizo until nice and browned. Add it to your tacos for extra smokiness.
• Make “volcanes”. Heat the tortillas and sprinkle them with melty cheese (like Chihuahua or Monterey Jack). Cook them until crunchy and the cheese has melted. Add the steak and other toppings on top. Enjoy! They’re like tostadas.

Steak Taco Topping Ideas

It’s not a street taco until you add lots of crunchy and creamy toppings to boost the flavor.

• Fresh cilantro
• Fresh jalapeño slices – Serrano chile is a good swap for more heat.
• Pico de gallo – It adds freshness and crunch.
• Shredded cabbage – Green or purple is okay.
• Salsa – Use your favorite red or green salsa.

How to Store & Reheat Leftovers

Once fully cooled, refrigerate these street tacos in an airtight container for up to 4 days. If possible, keep the filling separate from the tortillas to keep the tacos from softening too much.

Sprinkle the tacos with 1/2 teaspoon of water and microwave them for up to a minute or until warm. You can also heat them in a pan, griddle, or comal over medium-low heat with the lid on for 4-5 minutes.

More Easy Taco Recipes

• Air Fryer Beer Battered Fish Tacos
• Creamy Coleslaw for Fish Tacos
• Chicken Street Tacos with Mexican Street Corn
• Easy Salmon Tacos with Creamy Slaw
• Grilled Mahi Mahi Tacos

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