"street life" mexican street tacos

What's up, good people and food lovers! This is your favorite flavor nerd, comin’ at you live with a flavor-packed creation that’s got the sizzle and swag—Flank Steak Tacos. We’re talkin’ tender, marinated steak, wrapped in a warm tortilla, and hit with all the right notes—zesty lime, fresh cilantro, and just the right kick of heat.

This ain’t just food; it’s a whole vibe - bold flavors that groove together like a tight jazz-funk ensemble. So crank up Joe Sample’s "Street Life", grab a plate, and let’s take these tacos for a spin—because good food, just like good music, is all about rhythm and soul.

Simple 5-ingredient carne asada street tacos that deliver on maximum tenderness and flavor. These are perfect for your next Taco Tuesday or Cinco de Mayo celebration.

Great meals need not be complicated. Quality ingredients + tight execution gets you to greatness in cooking and these carne asada tacos are just that. They got dope flavor, tenderness so fly, and they keep it street!

Beats and Eats (music to pair with flank steak tacos)

Joe Sample's "Street Life" and flank steak tacos are a perfect pairing because they both bring a smooth yet dynamic experience. "Street Life" grooves with a blend of jazz, funk, and soul—bold yet refined, layered with rhythm and energy.

Just like the song’s effortless blend of musical elements, flank steak tacos deliver a symphony of flavors: smoky, charred steak, zesty lime, fresh cilantro, and a kick of spice from salsa or jalapeños. The song’s free-flowing, vibrant energy mirrors the casual yet elevated street-food essence of tacos, making every bite feel like a bite of the city—bold, lively, and full of flavor.

Ingredients for Carne Asada Street Tacos

How To Make Street Tacos (step by step)

Step 1: Marinate the flank steak

Mix marinade ingredients together. Place steak in a plastic ziplock bag and then add the soy sauce based marinade. Place in the fridge for 2 hours and let marinate.

Step 2: Cook flank steak

Remove steak from the refrigerator. Rinse the steak clear of the marinade and pat dry with paper towel then set aside and allow steak to reach room temperature. Prepare grill (indoor or outdoor) or grill pan for high heat including wiping the grill grates with an olive oil soaked folded napkin. Grill the steak each side 6-8 minutes depending on thickness. Desired doneness is a personal choice. I'm a medium rare little bloody type guy myself.

Step 3: Cut the steak against the grain

To ensure tender slices, cut the grilled flank steak against the grain into thinly sliced cuts per the image below. The grains are moving left to right, horizontally, so you want to cut perpendicular to the grain. If you don't the steak will be very chewy. Serve with corn or flour tortillas. Garnish with fresh cilantro and onions, plus some grated cotija cheese.

Serving Suggestions

We like our Mexican street tacos with beans, rice, and maybe a salad of some sort. As for salsa I prefer tomatillo based salsa verde, but go with your favorite. I don't believe in a lot of toppings; it's onions, cilantro, salsa verde, and a squeeze of lime juice.

Coconut Ginger Rice

Jollof Rice

Collard Green Slaw

Lima Bean Salad

Tips for making tender Carne Asada Tacos

• Let the steak rest at least 5 minutes after cooking
• Cut the steak against the grain for max tenderness
• Keep the toppings simple and let the core ingredients shine through
• Don’t marinate a frozen steak. Thaw first.
• Make enough marinade to cover the entire steak. If not, then flip as much as possible to ensure all parts of the steak gets marinated
• Beyond the marinade, season simply with salt and pepper. Chili powder is a nice add if you want some earthy heat. Chipotle adobo sauce is another path to heat.
• Dry the marinated steak before grilling. Excess oil can/will drip into your fire and flame up burning the steak

Street Tacos Frequently Asked Questions (FAQs)

What's the key to a great marinade?

Choose an acidic liquid like soy or lime juice or even a combo. Acid helps tenderize. Also make sure your marinade has enough salt. Salt helps the flavors in your marinade move into the interior of the meat. I like soy because it's acidic, salty, has that umami flavor, and helps with browning.

How long should I marinate the steak?

This is the great debate! I personally think it’s all marketing and schtick. The marketers boast about marinating for four score and seven years! The reality is there is actually a point of diminishing returns when after too much time the flavor has penetrated as far as it’s going to go and any longer marinating just starts to deconstruct the meat to the point it’s so far removed from what it was. Most marinades penetrate as far as they’re going to after about half a day. For deeper marinade penetration you’ll need enough salt and acid. I actually went a day and a half for this recipe, but in reality, a day could have been enough.

What are the best tortillas for street tacos?

I'm a traditionalist and like my street tacos with two layers of small corn tortillas. I like that corn flavor and that texture that's easy to bite through. Plus corn soaks up the grease and flavors of the taco ingredients. For those on a keto diet or just trying to cut down on carbs in general, just serve in a bowl sans the tortillas. Add a whole avocado on top for more filling taco bowl.

What is best alternative to flank steak?

Flank is a great choice for these tacos. If you need an alternative to flank then your best options are skirt steak, hanger, flat-iron, or sirloin steak. Skirt and flank are most similar and both equally likely to be available.

For similar recipes you might like, try these:

Braised Oxtail Tacos

Vegan Tacos

Squash Blossom Tacos

Mexican Birria Tacos

Air Fryer Fish Tacos