Street tacos are my favorite taco size. I could easily eat half a dozen of them! I love how versatile this street taco recipe is because I can use just about any kind of meat for the filling. This is the perfect recipe for DIY taco night! I love making tons of different filling options and getting to enjoy one of each flavor!
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The first time I had street tacos, I knew they would be in regular rotation at my house. The mini tortillas are the perfect size for little hands, and my kids love making their own tacos with their favorite toppings. Total taco night win!
What’s in This Street Tacos Recipe?
- Meat: I highly recommend using either my carne asada recipe or my chicken tinga recipe depending on what you’re in the mood for.
- Avocado: Adds creaminess to the tacos.
- Tortillas: Look for 4- or 5-inch “street taco” tortillas. I like corn, but flour also work well.
- Cilantro: Adds a pop of freshness and color.
- Jalapeno: Makes these tacos spicy. I usually leave this out on my kids’ plates.
- Onion: Adds a little bit of crunch and bite!
- Cheese: Cotija cheese is my favorite for these tacos, but feta, queso fresco, or goat cheese provide a similar texture. For a more classic taste, opt for cheddar or Mexican blend.
Make It Easy
- I love making street tacos from just about any leftover meat. I recommend making a big batch of either of the meat recipes and enjoying it all week long!
- Some of my other favorite meat fillings include beef birria, spicy Mexican shrimp, and slow cooker pork carnitas.
How to Store and Reheat
I recommend storing the components of these street tacos in separate airtight containers and combining just before serving. The beef will keep for up to 4 days, while the chicken will keep for up to 3. Reheat either in a pot set over medium-low heat until warmed through.
Serving Suggestions
There’s no better compliment to these street tacos than my favorite Mexican grilled corn. These two street foods are a match made in heaven! For a more traditional dinner plate, I like to serve these tacos with some Mexican rice and refried beans. Yum!
Street Tacos Recipe
Ingredients
- 1 recipe Carne Asada Steak (click here!)
- 1 recipe Chicken Tinga (click here!)
- 1-2 avocados
- 12 (4-inch) corn tortillas
- ½ cup chopped fresh cilantro
- 1 jalapeno pepper sliced
- ½ cup chopped onion
- 1 cup crumbled cotija cheese
- Lime wedges optional, for serving
Instructions
- Grill the carne asada and cook the chicken tinga according to the recipe instructions.1 recipe Carne Asada Steak, 1 recipe Chicken Tinga
- Slice the carne asada and shred the chicken tinga.
- Mash the avocado with a fork. Add in a sprinkle of salt and pepper and a squeeze of lime juice. Stir.1-2 avocados
- Fill each tortilla with a spread of mashed avocado and a scoop of meat.12 (4-inch) corn tortillas
- Top the tacos with fresh cilantro, jalapeños, onion, and cotija cheese. Finish with a squeeze of lime juice over the top.½ cup chopped fresh cilantro, 1 jalapeno pepper, ½ cup chopped onion, 1 cup crumbled cotija cheese, Lime wedges
Video
Becky’s Tips
- Nutritional information is for tacos made with carne asada. For chicken tinga nutrition, visit the recipe.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Street Tacos Step by Step
Prepare the Meat: Grill the carne asada and cook the chicken tinga according to the recipe instructions. Slice the carne asada and shred the chicken tinga.
Mash the Avocado: Mash 1-2 avocados with a fork. Add in a sprinkle of salt and pepper and a squeeze of lime juice. Stir.
Assemble the tacos: Fill each of 12 (4-inch) tortillas with a spread of mashed avocado and a scoop of meat. Top the tacos with ½ cup of chopped fresh cilantro, 1 sliced jalapeno pepper, ½ cup of chopped onion, and 1 cup of crumbled cotija cheese. Finish with a squeeze of lime juice over the top.
