Authentic Mexican Street Tacos Recipe

Imagine biting into a warm corn tortilla filled with juicy, perfectly grilled beef skirt steak, topped with vibrant, creamy poblano-avocado crema, and fresh cilantro. This Authentic Mexican Street Tacos Recipe is not only a feast for the senses but also takes just under an hour to prepare. The marinade enhances the steak’s flavor, making it tender and mouthwatering after grilling.

This recipe is perfect for taco lovers and anyone looking to impress guests with a flavorful meal. It’s ideal for casual gatherings or family dinners. Make the crema ahead of time for added convenience, and store it in the fridge until you’re ready to serve.

Why You’ll Love This Recipe

• The marinade infuses the steak with bold flavors that shine through.
• Grilling the steak adds a delicious char and smokiness.
• The poblano-avocado crema brings a creamy, refreshing element.
• Corn tortillas hold everything together, offering the perfect texture contrast.

What You’ll Need

Gather the following ingredients to make delicious street tacos.

For the Marinade

• 500 g (1.1 lb) beef skirt steak, trimmed
• 2 tablespoons (30 ml) vegetable oil, plus more for grilling
• 1 teaspoon ground cumin
• 0.5 teaspoon chili powder
• 0.5 teaspoon dried oregano
• 0.25 teaspoon garlic powder
• 0.25 teaspoon onion powder
• 1 teaspoon fine sea salt, divided
• 0.5 teaspoon freshly ground black pepper, divided
• 2 tablespoons (30 ml) fresh lime juice

For the Roasted Peppers

• 2 poblano peppers

For the Poblano-Avocado Crema

• 1 ripe avocado, pitted and peeled
• 0.25 cup (60 ml) plain full-fat yogurt (or sour cream)
• 1 small garlic clove, peeled
• 1 tablespoon (15 ml) fresh lime juice (for crema)
• 0.5 teaspoon fine sea salt
• 0.25 teaspoon freshly ground black pepper

For Serving

• 12 small corn tortillas (certified gluten-free if needed)
• 0.5 small white onion, finely diced
• 0.25 cup (60 ml) fresh cilantro, finely chopped (plus more for garnish)
• 0.25 teaspoon smoked paprika

Note: Use sour cream instead of yogurt if preferred.

Substitutions & Swaps

• Skirt steak can be swapped for flank steak.
• Use Greek yogurt for a thicker crema.
• Replace poblano peppers with bell peppers for a sweeter taste.
• Corn tortillas can be substituted with flour tortillas.

How to Make It

Prepare for a delicious experience with these simple steps.

Pat the Steak Dry

Pat the beef skirt steak dry with paper towels to ensure a good sear.

Make the Marinade

In a shallow dish, combine 2 tablespoons vegetable oil, ground cumin, chili powder, dried oregano, garlic powder, onion powder, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 2 tablespoons lime juice. Add the steak, ensuring it is fully coated. Marinate at room temperature for at least 30 minutes, or refrigerate for up to 4 hours.

Roast the Peppers

Preheat your oven to 200°C (400°F). Place the poblano peppers on a baking sheet and roast for 15-20 minutes, turning once, until the skins are blistered and charred. Transfer hot peppers to a bowl, cover tightly, and let steam for 10-15 minutes. Once cool enough to handle, peel away the skin, remove the stems and seeds, then roughly chop the tender flesh.

Make the Poblano-Avocado Crema

Combine the roasted poblano flesh, ripe avocado, plain yogurt, 1 small garlic clove, 1 tablespoon lime juice, the remaining 0.5 teaspoon salt, and 0.25 teaspoon black pepper in a blender or food processor. Blend until completely smooth and creamy. If the crema seems too thick, add water one teaspoon at a time until desired consistency is reached. Taste and adjust seasoning if necessary.

Grill the Steak

Preheat a grill or grill pan to medium-high heat. Lightly oil the hot grates. Remove the steak from the marinade, shaking off any excess. Grill skirt steak for 3-4 minutes per side for medium-rare, or longer to reach the desired doneness. Remove from heat, tent loosely with foil, and let rest for 5-10 minutes. Thinly slice against the grain for maximum tenderness.

Warm the Tortillas

While the steak rests, warm the corn tortillas until pliable and toasty. Microwave them wrapped in a damp paper towel for 30-60 seconds, or heat briefly on a dry hot skillet for 15-20 seconds per side.

Assemble the Tacos

Place two warm corn tortillas on a plate. Arrange a generous portion of thinly sliced grilled steak across the tortillas. Top with finely diced white onion and fresh chopped cilantro. Finish with a generous drizzle of the vibrant green poblano-avocado crema. Add extra finely chopped cilantro and a light dusting of smoked paprika on the side for visual interest. Serve immediately with extra lime wedges.

How to Store It

Fridge: Store for up to 3 days in an airtight container.
Freezer: No, texture will be compromised.
Reheat: Microwave for 30-60 seconds or until warm.

Tips for Best Results

• Don’t skip marinating the steak for maximum flavor infusion.
• Maintain high heat on the grill for a perfect sear.
• Fresh ingredients yield the best flavor in your crema.
• Prepare the crema ahead of time to enhance flavors.

Serving Suggestions

• Pair with fresh lime wedges for added zest.
• Enjoy alongside refried beans for a hearty meal.
• Serve with a chilled Mexican beer to elevate the dining experience.