Tex-Mex Street Tacos

Flavorfully-seasoned flank steak cooked to perfection, and then wrapped in soft warm corn tortillas.

Tex-Mex Street Tacos



  • 2 pounds flank steak
  • 1/4 cup silver tequila
  • 2 tablespoons low-sodium soy sauce
  • 2 cloves garlic, minced
  • 1 lime, juiced
  • 1/4 cup orange juice
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 jalapeño pepper, ribs and seeds removed, finely chopped
  • 1 shallot, finely chopped
  • 2 tablespoons cilantro, chopped
  • Cotija cheese, crumbled
  • 16 corn tortillas


  • Minced white onion
  • Chopped cilantro

Optional Toppings

  • Cojita cheese
  • Lime wedges
  • Pico de gallo (recipe follows)

Pico de Gallo

  • 4 tomatoes, seeded and chopped
  • 1/2 cup red onion, chopped
  • 2 green onions, white and green parts, thinly sliced
  • 1 jalapeño pepper, ribs and seeds removed, minced
  • 1/4 cup cilantro, chopped
  • 2 garlic cloves, minced
  • 1 lime, juiced
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt


  1. Tacos: Place tequila, soy sauce, garlic, lime juice, orange juice, olive oil, salt, black pepper, jalapeño pepper, shallot and cilantro in a freezer proof zip-top bag. Add flank steak. Seal and marinate 6 hours to overnight in the refrigerator.
  2. Heat gas or charcoal grill to 400 degrees F.
  3. Remove meat and discard marinade. Place steaks on oiled grates and grill for approximately 4-6 minutes on one side or until moisture startes to pool on the top and beef releases easily from the grates with tongs. Flip once, grilling on the other side for 4-6 minutes or until internal temperature reaches 145 degrees F with meat thermometer inserted into the thickest part of the steak. Transfer steaks to a platter and let rest for 3 minutes before slicing against the grain, into 1/4-inch thick strips.
  4. Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill.
  5. Stack 2 tortillas, add beef, toppings and lime juice if desired.
  6. Pico de Gallo: Combine Pico de Gallo ingredients in mixing bowl and toss thoroughly.

Yield: 4 servings; 2 cups Pico de Gallo

Nutrition information per serving: Calories 380; Total fat 16g (Sat. fat 5g; Trans fat 0g); Cholest. 75mg; Sodium 500mg; Total Carb. 27g; Fiber 3g; Total Sugars 1g; Protein 27g; Vit D (0% DV); Calcium (15% DV); Iron (15% DV); Potas. (14%DV)

Recipe courtesy of: Chef Tiffany Blackmon

Recipe and photo used with permission from: Texas Beef Council