Recipe
Mexican Street Tacos
Juicy beef tacos with warm corn tortillas, lime, onion and coriander. A quick Mexican-style supper with smoky cumin seasoning and fresh toppings, ready for relaxed weeknight sharing.
Ingredients
Method
15 mins prep10 mins cook25 mins total
Heat a large frying pan over medium-high heat. Rub the steak with the cumin, salt and black pepper, then add the oil to the hot pan.
Cook the steak for 4–5 minutes on each side, or until cooked to your liking. Transfer it to a board and rest for 5 minutes before slicing thinly against the grain.
Warm the corn tortillas in a dry pan for 30–60 seconds on each side until soft and lightly marked.
Mix the chopped onion and coriander. Fill each tortilla with sliced beef, then top with the onion and coriander mixture.
Serve the tacos immediately with lime wedges and hot sauce, if liked.
Notes
For the best texture, cook the steak in a very hot pan and rest it before slicing thinly against the grain. Warm the tortillas just before serving so they stay flexible.
About this recipe
These Mexican street tacos keep the focus on well-seasoned beef, warm corn tortillas and bright, fresh toppings. A little ground cumin gives the steak a smoky edge, while lime, onion and coriander cut through the richness.
Cook the beef quickly in a hot pan, let it rest before slicing, then assemble the tacos at the table. They make an easy weeknight meal or a casual spread for friends, with hot sauce and extra lime available for everyone to adjust the heat. Keep the tortillas warm under a clean tea towel while you finish cooking, so every taco is soft and easy to fold.
