Street Style Tacos - The Easy Way

When I was younger, I spent every summer in Mexico—and let me tell you, the best part (besides being spoiled by my tías and tíos) was the food. Specifically… street tacos and burgers. 🤤

We’d go out almost every night because I wanted tacos—like clockwork. I’d give my aunt a look, and next thing you know, we were headed to the taco stand down the road. I think they totally wanted them just as much as I did.

The sizzling meat, the smell of the comal, the salsa so fresh—those street tacos were simple, flavorful, and exactly what summer nights should taste like.

Fast forward to now—I’m a busy mom with a million things to do, and while I’d love to recreate that taco stand vibe, I don’t always have time to marinate meat for hours or fire up the grill. So, I took the spirit of those tacos and made them weeknight-friendly with our new Tex-Mex at Home Beef Fajita Seasoning, done the easy way and full of flavor.

If you like a little kick, we’ve got a spicy version too! 🔥 So, check out our online store! And remember to subscribe to our YouTube Channel, hit the like button, and tap the notification bell so you never miss a recipe!

Ready to make easy street style tacos? Let's get cooking!

🛒 Ingredients

Here’s what you’ll need:

• 2 pounds of diced beef (I use sirloin, but any tender cut works)

• 1 tablespoon of oil (for the skillet)

• 1 packet of Tex-Mex at Home Beef Fajita Seasoning (available in my online store)

• Street taco-sized corn tortillas

• Toppings: My go-tos are chopped white onion, cilantro, salsa, avocado, lime wedges, and shredded cabbage.

👩‍🍳 Step 1: Prepping the Meat

When you cut the meat into small cubes—not too big, not too tiny, you want them just the right size so they brown up nicely and soak in all that seasoning without overcooking.

You can slice the meat into thin strips if you prefer—both work great. But for street tacos, cubed meat is the way to go. It gives you those little crispy edges in every bite – thinking of this reminds me of the taco stands I used to visit with my aunts and uncles when I stayed with them every summer in Mexico.

Set your skillet to medium heat and add one tablespoon of oil. Once it’s hot, add the meat and give it a quick stir. You should hear that sizzle right away—that means it’s searing. 🔥

Let it cook like this for about 3 to 5 minutes. When the meat is mostly seared, we sprinkle in our Tex-Mex at Home Beef Fajita Seasoning, give it a good stir to coat every piece.

This seasoning opens with warm, smoky notes of chili and cumin, layered with savory garlic and onion. It’s bold and earthy, full of deep, comforting flavor. As it cooks, it caramelizes beautifully, giving the meat a rich, toasty finish with a subtle citrusy lift. It’s Tex-Mex flavor, perfect for the whole family.

Let the meat cook just a little longer—about 2 to 3 more minutes—until it’s done to your liking.

Traditionally, street taco meat is cooked until it’s a little crispy, but I like mine tender, so I stop at medium-well. Totally up to you!

🌮 Step 2: Build Your Easy Street Tacos

Warm your tortillas on a dry skillet or comal for a few seconds on each side. You want them soft and flexible—not crunchy or stiff. Once they’re warm, go ahead and fill one up with that juicy meat we just cooked.

Then pile on your favorite toppings! My favorites are shredded cabbage, avocado, and salsa—but make it your own! You can also add cilantro, diced onion, tomato, or diced jalapeño.

What’s your favorite way to build a street taco? Let me know in the comments!