Street Tacos Al Carbon – Copycat Famous Tex-Mex Cookout Snack
Discover a delicious and easy copycat recipe for Street Tacos Al Carbon that brings the lively energy of a Tex-Mex cookout to your own backyard.
Allergens
Dairy (queso fresco)
Ingredients
- 24 corn tortillas 1 lb beef flank steak 2 tbsp vegetable oil 1 medium white onion, sliced 2 cups red cabbage, shredded 1 cup radish, thinly sliced 1/2 cup fresh cilantro, chopped 1/2 cup queso fresco, crumbled 1 lime, cut into wedges 1 tbsp chili powder 1 tsp ground cumin 1 tsp paprika 1 tsp garlic powder Salt and pepper, to taste
Instructions
- Heat a grill or grill pan over medium high heat.
- In a small bowl, mix together chili powder, cumin, paprika, garlic powder, salt, and pepper. Rub the spice mixture onto both sides of the flank steak.
- Brush vegetable oil on both sides of the corn tortillas and grill them for 15 20 seconds per side or until slightly charred. Remove from grill and set aside.
- Grill the flank steak to your desired doneness, about 4 6 minutes per side for medium rare. Let it rest for a few minutes before slicing against the grain.
- Assemble the tacos by placing a few slices of beef on each tortilla, followed by onion, cabbage, radish, cilantro, and queso fresco. Serve with lime wedges.
Chef’s Insight
To intensify the smoky flavors, soak wooden skewers in water for 30 minutes before threading and grilling the beef.
Notes
Serve with a side of spicy salsa or guacamole for an extra punch of flavor.