Mexican Street Tacos

A couple of years ago we visited Sedona. It was a wonderful trip with amazing views, great hiking and the best street tacos I have ever eaten. Since that trip, I am obsessed with street tacos. Street Tacos are probably the most common type of street food in Mexico and Americans are obsessed with tacos. A taco is simply a tortilla folded in half and filled with meats, cheese, vegetables, fish, etc. I like my tacos simple with meat, cheese and cilantro kissed with a bit of fresh lime juice.

I used Flank Steak for this recipe because I was looking for a leaner piece of meat. You can also use Skirt Steak which is also used in making a lot of fajita recipes. We grill it on a high heat to sear and caramelized it on the outside while the inside stays slightly pink.

We also use Cotija cheese, which is a hard cows milk cheese from Mexico that is also called Mexican crumbling cheese.

Mexican Street Tacos

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• Author: KrazyKitchenMom
• Total Time: 15 minutes
• Yield: 10 tacos 1x

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Ingredients

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• Flank steak
• 1 large onion diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon cinnamon
• 1 teaspoon garlic powder
• 1 jalapeño pepper – quarter (with seeds if you like it extra hot)
• The juice and zest of one lime
• 1 block of cotija cheese (Mexican crumbling cheese)
• 1 package small corn tortillas
• Handful of cilantro (rough diced)

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Instructions

1. Mix onion, jalapeno pepper, dry spices, lime juice and zest.
2. Rub mixture over both sides of the steak, place it in a zip-top bag and refrigerate for 4-6 hours (you can even let it sit over night).
3. Grill steak on medium-high heat (you can do this on your stove top too) until the outside starts to caramelize.
4. Remove from heat, cover with foil and let it rest for 15 minutes.
5. While the steak is resting crumble cotija cheese, slice another lime and even some onion (I don’t like raw onion but lots of folks do) and dice the cilantro.
6. Warm corn tortillas on the stove top (I use a skillet and heat 2-3 at a time).
7. Slice the steak away from the grain into thin strips

• Prep Time: 5 minutes
• Cook Time: 10 minutes