• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
State of Dinner
  • Recipes
  • Kitchen Tips
  • State Dishes
  • Start Here
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • Kitchen Tips
  • State Dishes
  • Start Here
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Kitchen Tips
    • State Dishes
    • Start Here
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Main Dish » Street Tacos with Fresh Pico De Gallo

    Street Tacos with Fresh Pico De Gallo

    Published: Jul 5, 2020 · Modified: Mar 9, 2021 by Erin · This post may contain affiliate links · 1 Comment

    • Share
    • Twitter
    Jump to Recipe

    These fast and flavorful street tacos are made with fresh pico de gallo which really amps up the flavor. Quick and easy dinner for busy families! Perfect for Taco Tuesday!

    A hand holding a street taco with fresh pico de gallo.
    Jump to:
    • A Flavorful Marinade
    • The Size of the Meat
    • Cooking Tips
    • How to Make Pico de Gallo
    • Recommended Recipes
    • Recipe
    • Reviews

    Taco Tuesday is our favorite night of the week, and these Street Tacos with fresh pico de gallo are always a hit! It is so nice to cook a meal that the entire family loves, so this is on our regular rotation! Sometimes we serve it just like this recipe directs and other times we mix it up by drizzling jalapeno sour cream sauce over the tacos!

    A Flavorful Marinade

    Flank steak is known for being an economical, but tough piece of meat. This marinade has the perfect balance of flavors to transform it into meat that feels like a splurge! I played around with the seasonings, adding some things, taking away some things, and ultimately, decided that garlic, chili powder, cumin, and oregano are the perfect combination of flavors.

    Spicy marinade in a measuring cup.

    The Size of the Meat

    Because it is tougher meat, the size of your pieces matters. They should be bite-sized so that you don't have to tear the meat apart when you bite into a taco. This also allows it to cook very quickly - side benefit! Chop them up, put them in a Ziplock bag, and top with the marinade. Squish it around to make sure it is well coated and throw it in your refrigerator. This can marinate for as little as 30 minutes, or as much as 4 hours. I like to go for 4 hours so it gets as much flavor as possible.

    Beef chopped into bite-sized pieces.

    Cooking Tips

    I like a good sear on my meat, but it is tricky to get with this recipe because you cook it with the marinade. To get as much sear as possible, and avoid steaming the meat, I cook it in a cast iron skillet.

    Heat the skillet on medium-high until it starts to smoke, then heat 1 tablespoon of canola oil and dump in the steak. Give it a stir every couple of minutes until it is done (usually 5-6 minutes total).

    Cooked street taco meat.

    How to Make Pico de Gallo

    Choose whatever tomatoes are the brightest. I usually prefer Roma, but will select another varietal if they are bright red and firm.

    Add in a little onion, cilantro, lime, and salt and you have a bowl of delishness!

    I like to make the pico right after the steak goes in the refrigerator for marinating, that way the majority of the cooking is done early, and it keeps the dinner hour simple.

    This allows the pico de gallo flavors to meld as well. The only problem is that it can be really hard to resist sneaking some early if you have tortilla chips in the house. You've been warned!

    When ready to serve, use a slotted spoon so that you leave the juices behind in the bowl. Otherwise, it will make your tacos really messy!

    Bowl of pico de gallo with onion, tomato, and limes on a cutting board in the background.

    You can heat your tortillas however you like. Most packages have directions for microwave and stovetop. I like to heat mine in the oven because then I don't have to tend to them while I am cooking the meat. I just wrap up in aluminum foil in stacks of 5 and heat at 325 for 10 minutes. This meal comes together so easily! Cook your meat while the tortillas are heating. The pico de gallo is ready to go. That's it! From the stovetop to the table in 10 minutes!

    You can also serve pico de Gallo with other Mexican food recipes, like Salsa Verde Enchiladas or a Sour Cream Enchilada Casserole.

    Two street tacos lying flat on a plate.

    View the street taco web story!

    Recommended Recipes

    • Taco Tater Tot Hotdish Recipe (Taco Casserole with Tater Tots)
    • Mexican Wild Rice Recipe
    • Hot Honey Margarita Recipe
    • 30-Minute Spicy Chicken Noodle Soup

    Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind the scenes and to be among the first to know when new recipes post!

    Recipe

    Street Tacos with Fresh Pico De Gallo

    Street Tacos with Fresh Pico De Gallo

    Recipe by: Erin
    Fast and flavorful street tacos, with a fresh pico de gallo that amps up the flavor. Quick and easy dinner for busy families! Perfect for Taco Tuesday!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 5 mins
    Marinating 30 mins
    Total Time 55 mins
    Course Main Course
    Cuisine Mexican
    Servings 6
    Calories 422 kcal

    Ingredients
     
     

    • 1 ½ lb skirt steak, cut into ½-inch pieces
    • 2 tablespoon soy sauce
    • 2 tablespoon lime juice
    • 2 tablespoon canola oil, divided
    • 3 cloves garlic, minced
    • 2 teaspoon chili powder
    • 1 teaspoon cumin
    • 1 teaspoon dried oregano
    • 12 street taco tortillas, warmed before serving

    Fresh Pico De Gallo

    • ½ small white onion
    • 1 small jalapeno (adjust according to your spiciness preference)
    • 2 large ripe tomatoes, or 3-4 Roma
    • ¼ cup chopped cilantro
    • 2 T lime juice
    • ½ teaspoon kosher salt
    Prevent your screen from going dark

    Instructions
     

    • Cut skirt steak into bite-sized pieces and place in a large bowl or a gallon-sized resealable bag.
    • Mix the soy sauce, lime juice, 1 tablespoon of canola oil, and spices together, then pour over the steak. Cover tightly or seal the bag, and refrigerate for at least 30 minutes or up to 4 hours.
    • Finely chop the onion, jalapeno, tomatoes, and cilantro and mix together in a small bowl. Add in lime juice and salt and stir together. Taste and adjust ingredients to your flavor preference. Refrigerate at least 15 minutes. (This pico de gallo can be made in advance. It is will keep in the refrigerator, covered, for 3-4 days.)
    • Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add steak and cook, stirring occasionally, 5-6 minutes, or until it reaches your desired doneness.
    • Serve steak in a warm tortilla, topped with pico de gallo.

    Video

    Nutrition

    Calories: 422kcal | Carbohydrates: 36g | Protein: 31g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 71mg | Sodium: 1031mg | Potassium: 613mg | Fiber: 3g | Sugar: 5g | Vitamin A: 782IU | Vitamin C: 15mg | Calcium: 90mg | Iron: 5mg
    Tried this recipe?Let us know how it was!
    Share a photo of your creation with your friends!Mention @stateofdinner or tag #stateofdinner!

    Recipe adapted from Damn Delicious

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Matt

      March 24, 2021 at 3:35 pm

      5 stars
      Just made this! So delicious and easy to make. The meat turns out flavor and tender. Make sure you are hearing your skillet before cooking to ensure the best sear possible.

      Reply

    Primary Sidebar

    Photo of Erin Gierhart

    Welcome! I'm Erin, wife, mom, and lover of great food. I am passionate about cooking mostly from scratch recipes that bring comfort, without spending all day in the kitchen. Most recipes on this site can be made in under 30 minutes! This approach to cooking allows me to provide delicious meals for my family while freeing up time to spend with those I love.

    Let's Get Started→

    Popular Recipes

    • Cardamom Shortbread Cookies with Orange Glaze Recipe
    • No-Bake Peanut Butter Buckeye Bars
    • Sweet Potato Pie (With Sweetened Condensed Milk)
    • Homemade Whipped Cream Recipe for a Dispenser
    • How to Stabilize Whipped Cream with Cream of Tartar
    • Sour Cream Enchilada Casserole

    Winter Favorites

    • 30-Minute Spicy Chicken Noodle Soup
    • Air Fryer Chicken Fajitas
    • No Bean Steak Chili
    • Marshmallow Chocolate Chip Cookies
    • Oven Pot Roast with Red Wine
    • Air Fryer Teriyaki Chicken
    • Creamy Knoephla Soup (Potato and Dumpling Soup)
    • Peppermint Mocha Cookies

    As Featured In

    Logos of the various publications where State of Dinner has been featured.

    Footer

    ↑ back to top

    About

    • Get Started Here
    • Privacy Policy & Disclaimer

    Accessibility

    • Accessibility Policy

    Let's Work Together

    • Collaboration

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 State of Dinner