Mexican

Street Tacos

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Authentic Mexican Street Tacos at Home.

This is a delicious journey into the heart of traditional Mexican cuisine, featuring ingredients for street food classics and some new twists. You don’t need a culinary degree or a flat-top grill to pull it off.

Mexican Street Food Guerrilla Tacos

If you’ve ever wandered past a street taco stand—especially one in Mexico or a good taco truck in LA—you know the intoxicating smell of sizzling meat, warm corn tortillas, and fresh cilantro is nearly impossible to resist.

Fire & Smoke Society Taco Seasoning Mix

🌮 What Makes a Street Taco “Authentic”?

It’s worth understanding what separates a street taco from your average Tex-Mex taco. Authentic street tacos are:

  • Small and handheld – Usually 4-5 inches wide, perfect for eating on the go.
  • Served on soft corn tortillas – Never hard shells.
  • Minimalist toppings – Think diced onions, cilantro, maybe a squeeze of lime. No cheese mountains or sour cream blobs.
  • Meat-forward – Carne asada, carnitas, al pastor, barbacoa—the protein is the star.
Fire & Smoke Taco Seasoning

🛒 The Essentials You’ll Need

1. Corn Tortillas
Skip the flour. Corn tortillas give the right texture and flavor. If you can find freshly made ones at a Latin market, even better.
2. Protein

  • Carne Asada (grilled marinated steak)
  • Carnitas (slow-cooked, crispy pork)
  • Pollo Asado (grilled citrus-marinated chicken)
  • Al Pastor (pork marinated in achiote and pineapple)
    We’ll go with carne asada for this recipe.


3. Toppings

  • Fresh cilantro, chopped
  • White or yellow onions, finely diced
  • Lime wedges
  • Optional: salsa roja or salsa verde


4. Marinade for the Carne Asada

  • 1.5 lbs flank or skirt steak
  • Juice of 2 limes
  • 2 tablespoons orange juice
  • 3 cloves garlic, minced
  • 1 tablespoon white vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Making authentic street tacos at home is surprisingly simple, and the results are next-level delicious. Once you’ve mastered the basics, try rotating proteins or experimenting with regional styles (like Baja fish tacos or Yucatán cochinita pibil). But even if you stick with carne asada, you’ll be amazed at how close you can get to that street-side flavor without leaving your kitchen.

🔥 Carne Asada Street Tacos

1. Marinate the Meat

Whisk together all the marinade ingredients in a bowl or ziplock bag. Add the steak, making sure it’s fully coated. Marinate for at least 1 hour, or ideally overnight.

2. Grill or Pan-Sear

Heat a cast-iron skillet or outdoor grill over high heat. Cook the steak about 4-5 minutes per side until nicely charred and medium-rare. Let it rest for 5-10 minutes, then chop it into small, bite-sized pieces.

3. Warm the Tortillas

Heat tortillas on a dry skillet or directly over a gas burner for a few seconds on each side. Keep them warm in a clean kitchen towel.

4. Assemble

Top each tortilla with a generous scoop of chopped steak, a sprinkle of diced onions and chopped cilantro, and a squeeze of lime. Add salsa if desired.

🌶 Bonus Tips for Street Taco Vibes

  • Double up the tortillas – Many street tacos use two per taco to help hold everything together.
  • Use a griddle if you have one – It mimics the flat-top cooking style of taco stands.
  • Don’t overcrowd with toppings – Simplicity is key to that street flavor.
  • Add pickled onions or radishes – For extra tang and crunch.
Riega Organic Al Pastor Street Taco Seasoning

Mushroom Al Pastor Lettuce Wraps

A healthy vegan spin on Al Pastor Pork Tacos. Sautéed mushrooms wrapped in crunchy lettuce and topped with your favorite salsa.

Ingredients

  • 1 tablespoon oil
  • 3 cups mushroom
  • 1 pouch Riega Al Pastor Seasoning
  • Salt and pepper to taste
  • 1 head of romaine lettuce
  • Bell pepper, sliced for garnish
  • Salsa Verde for serving

Directions

  1. In a large skillet on medium high heat, add oil. Add mushrooms, and saute for about 5-6 minutes or until soft. 
  2. Season with Riega Seasoning, salt and pepper, and stir until cooked.
  3. Layer mushrooms on romaine lettuce leaves, top with salsa and peppers.
Riega Al Pastor Seasoning

Buffalo Carnitas Stuffed Sweet Potatoes

Next time you make carnitas tacos and have some leftovers, treat yourself to Buffalo Carnitas Potacos! This recipe has the perfect sweet to spicy combo.

Ingredients – For the Meat:

  • 1 package Riega Carnitas Seasoning
  • 4-5 lb. pork shoulder
  • 1 medium onion, diced
  • 2 cloves garlic
  • ½ cup orange juice

Directions – For the Meat:
1. Coat the pork shoulder with Riega seasoning. Place in slow cooker, fat side up.
2. Add onion, garlic and orange juice.
3. Cook on low for 8-10 hours until shreds easily.
4. Shred with a fork and enjoy!

Riega Carnitas Seasoning
Buffalo Carnitas Stuffed Sweet Potatoes
Buffalo Carnitas Potacos

Buffalo Carnitas Potacos

Ingredients – For the Stuffed Potatoes:

  • 2 cups carnitas cooked in Riega Carnitas Seasoning
  • 2 large sweet potatoes, cut in half
  • Salt for seasoning
  • 2 tablespoons olive oil
  • ¼ cup buffalo sauce to drizzle on top
  • 1 cup guacamole for topping (optional)
  • 1 cup shredded cheese of choice for topping (optional)
  • ¼ cup cilantro, chopped for garnish (optional)
  • ¼ cup sour cream to drizzle on top (optional)

Directions – Stuffed Sweet Potatoes:

  1. Preheat the oven to 425 degrees.
  2. On a lined baking sheet, pour olive oil on the cut side of the sweet potato and then season with salt. Lay them facing down and bake for about 45 minutes or until the potato is tender.
  3. Flip potatoes back over and top with ½ cup carnitas meat on each. Place back in the oven for 4 minutes or until carnitas meat is warm.
  4. Remove from the oven, top with buffalo sauce and optional garnishes, enjoy!