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Grilled Beef Street Tacos

Bursting with bold, smoky flavors, these Grilled Beef Street Tacos are perfect for cozy dinners or festive gatherings, combining tender beef with warm corn tortillas and fresh toppings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 10 tacos
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 250
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1.5 pounds flank steak or skirt steak Thin, flavorful, and perfect for grilling (flat iron can be used as a substitute for a thicker cut).
  • 1/4 cup fresh lime juice Brightens the meat and cuts through the char.
  • 3 tablespoons olive oil Can swap with avocado oil for higher smoke point.
  • 3 cloves garlic, minced Adds savory depth.
  • 1 teaspoon ground cumin Toast it separately for extra aroma.
  • 1 teaspoon smoked paprika For that signature grilled warmth.
  • 1/2 teaspoon chili powder Adjust for heat.
  • 1 teaspoon kosher salt Taste as you go.
  • 1/2 teaspoon black pepper Taste as you go.
For assembling tacos
  • 12 small corn tortillas Warm on the grill for the right texture (sub with flour tortillas if preferred).
  • 1 small white onion, finely chopped Adds fresh bite.
  • 1/2 cup chopped cilantro For finishing.
  • 1 to 2 pieces limes, cut into wedges Serve on the side.
  • Optional toppings: crumbled cotija or queso fresco, sliced radishes, pickled jalapenos, avocado slices, salsa verde, or a drizzle of crema.

Method
 

Marinade Preparation
  1. In a bowl whisk together lime juice, olive oil, minced garlic, cumin, smoked paprika, chili powder, salt, and pepper.
  2. You should smell the citrus and warm spices mingling.
Marinate the Steak
  1. Place the steak in a shallow dish or zip-top bag and pour the marinade over it.
  2. Massage the mixture into the meat so every surface is coated.
  3. Chill for at least 30 minutes and up to 4 hours. Longer will deepen flavor but keep it under 8 hours for tenderness.
Grilling
  1. Heat your grill to high (about 450 to 500°F).
  2. Remove excess marinade and place the steak on the hot grill.
  3. Cook about 3 to 5 minutes per side, depending on thickness and desired doneness.
  4. Aim for medium-rare to medium for best tenderness.
  5. Transfer the steak to a cutting board and let it rest for 5 to 10 minutes.
  6. Slice thinly against the grain.
Tortilla Preparation
  1. While the steak rests, warm the corn tortillas on the grill for 20 to 30 seconds per side until pliable.
  2. Stack them in a towel to keep warm and soft.
Assembling Tacos
  1. Pile slices of steak on warm tortillas.
  2. Top with chopped onion and cilantro, a squeeze of lime, and your favorite toppings.

Notes

Marinate beef the day before for the freshest flavor. Store leftovers in an airtight container for up to 3 days. Freezing sliced cooked beef is recommended instead of assembled tacos.