Cinco de Mayo Street Tacos

Whether for Taco Tuesday, Cinco de Mayo or just an ordinary day of the week, these street tacos are the cure for the ordinary taco!



– (1/2) lb. Skirt (or Flank, Flat or Carne Asada) Steak: Available Here

– (8) Corn Tortillas: Available Here

– (1) medium Onion: Available Here

– (1) bunch Fresh Cilantro: Available Here

– (1) wheel Queso Fresco or Cotija Cheese: Available Here 

– (1/2) cup Orange Juice: Available Here

– (2) limes: Available Here

– (1/4) cup Olive Oil: Available Here

– (6) cloves Garlic: Available Here

– (1) teaspoon Cumin: Available Here

– (1/2) teaspoon Oregano: Available Here

– (1/2-1) teaspoon Kosher Salt: Available Here

– (1/4) teaspoon Black Pepper: Available Here



– Grill or Cast Iron Grill Pan: Available Here

– Juicer: Available Here

– Garlic Press: Available Here

– Resealable Plastic Bag: Available Here

– Tongs (or Fork): Available Here

– Glass Measuring Cup: Available Here

– Sharp Knife: Available Here


Marinate the Meat at least 2 hours in Advance

  1. Place Meat in a resealable plastic bag with a few stems of Cilantro.
  2. In a glass measuring cup or any jar with a spout, combine Orange Juice, Lime, Olive Oil, Cumin, Oregano, Salt, Pepper, 1/2 sliced Onion, pressed/minced Garlic. Stir.
  3. Pour marinade mixture into the resealable plastic bag. Remove excess air, seal and let the meat marinate a minimum of 2 hours.  (Note: you can even let marinate in the fridge for up to 2 days).


Make the Tacos

  1. When you’re ready to make the tacos, prepare the toppings by dicing the remaining 1/2 onion and slicing wedges of lime. Set aside.
  2. Place a little oil and the marinated meat in a grill pan over medium heat. Let grill for about 2-3 minutes on each side. Remove and place on a plate.
  3. Let the meat rest for about 5-10 minutes.
  4. Depending on your preference, cut the meat in strips or dice it
  5. Heat the corn tortilla for about 30 seconds on the grill and place on a plate.
  6. Top tortilla with the meat, onion, crumbled Queso Fresco and a squeeze of lime. (Note: you can top with other goodies like salsa or guacamole…but they’re great on their own.)


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