We’ve been making steak street tacos for years. Then, I discovered this game-changing new method! Just a few tweaks to this classic street food recipe, and it has become our new favorite way to make steak street tacos!

The trick is to heat the corn tortillas with some cheese sprinkled on top. The tortilla gets warm and pliable while the cheese gets soft and melty. Next, spread smashed fresh avocado, then grilled steak in all its tasty juices (these things are loaded with protein!) Next, spoon on an addictive, easy-to-make tomato corn salsa with zingy lime and a little kick. Finally, sprinkle on some queso fresco and enjoy!

This recipe originally utilized the oven for making the cheesy tortillas. However, we’re already using our Blackstone to grill the steak, so we just prep the tortillas alongside it, easy peasy! I’ve included both options in the instructions below.

I used to make three tacos for each of us on taco night, but with these, I have to make at least five each, if not more. And we consistently have zero leftovers. Seriously, you will LOVE these things!

Steak Street Tacos
(Original recipe: Don’t Go Bacon My Heart)

SALSA
3 roma tomatoes, diced
3.5 oz sweet corn
OPTIONAL: 1 large fresh jalapeno, diced
1/2 medium red onion, finely diced
Small bunch of cilantro, chopped
1 lime, juice only
1/2 TBSP extra virgin olive oil
1/4 tsp salt
1/4 tsp cumin
1/8 tsp black pepper

Combine all of the salsa ingredients in a large mixing bowl. Leave at room temperature while making the rest of the meal.

TACOS
1 lb flank steak, grilled and sliced
10 corn tortillas
6 oz cheese of your choice, shredded (I prefer sharp cheddar)
2 medium avocados, roughly smashed immediately before assembling
Cotija or queso fresco to crumble on top
Hot sauce to taste

GRIDDLE METHOD: Preheat griddle to 350F. Spread the tortillas out on the griddle and sprinkle each one with shredded cheese. Watch carefully for the cheese to melt; it should only take 1-2 minutes. Remove to a tray once the cheese has melted.

OPTIONAL OVEN METHOD: Preheat the oven to 350F. Spread the tortillas out on 2 trays and sprinkle each one with shredded cheese. Place in the oven for 3 minutes, or until the cheese melts.

Build the tacos: warm cheesy tortilla, smashed avocado sprinkled with a pinch of salt, slices of steak drizzled with some resting juices, a generous spoonful of fresh salsa, crumbled Cotija or queso fresco, and a dash of your favorite hot sauce, if desired.

Serve and enjoy immediately!