Authentic Mexican Street Tacos with Cilantro Lime Crema
Bring the vibrant flavors of Mexico to your kitchen with these authentic street tacos featuring perfectly seasoned carne asada, fresh pico de gallo, and a tangy cilantro lime crema. These tacos are served on warm corn tortillas just like you'd find from a taco cart in Mexico City. Quick, flavorful, and absolutely delicious.
Ingredients
Nutrition Facts
Instructions
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1
Season the flank steak with cumin, chili powder, salt, and black pepper. Let sit at room temperature for 15 minutes.
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2
While the meat rests, make the cilantro lime crema by mixing sour cream, chopped cilantro, and lime juice in a small bowl. Refrigerate until ready to serve.
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3
Prepare pico de gallo by combining diced onion, tomatoes, jalapeño, remaining cilantro, and a pinch of salt. Mix well and set aside.
💡 Pro Tip: Let pico de gallo sit for 10 minutes for flavors to meld together. -
4
Heat a cast iron skillet or grill pan over high heat. Cook the seasoned flank steak for 3-4 minutes per side for medium-rare, or longer if desired. Remove and let rest for 5 minutes.
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5
While the meat rests, warm the corn tortillas on the same skillet for about 30 seconds per side until pliable and lightly charred.
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6
Slice the rested steak against the grain into thin strips. Assemble tacos by placing meat on warm tortillas, topping with pico de gallo, cilantro lime crema, and extra fresh cilantro.
👨🍳 Chef's Tips
For maximum flavor, marinate the steak for 2-4 hours before cooking. You can also use skirt steak instead of flank steak. Always slice the meat against the grain for the most tender bites. Double up tortillas for authentic street taco style, or use a single tortilla if you prefer. Add a squeeze of fresh lime juice over assembled tacos for extra brightness.
🔄 Substitutions
Chicken thighs can replace the flank steak for a budget-friendly option. Greek yogurt works well instead of sour cream for a lighter crema. If you can't find fresh jalapeños, use canned green chiles or omit for a milder version. Flour tortillas can be used instead of corn if preferred, though corn is more traditional.
📦 Storage
Store cooked steak, pico de gallo, and crema separately in airtight containers for up to 3 days. Reheat the meat gently in a skillet or microwave. Warm tortillas fresh when ready to serve. Assembled tacos are best eaten immediately but components can be prepped ahead for easy weeknight meals.
