Mexican Street Tacos Recipe with Shredded Beef

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In the world of roast beef leftovers, my scrumptious Mexican Street Tacos recipe is pretty near perfection. Tender, juicy Mexican shredded beef, some crunchy red onion, cilantro, queso fresco and tangy lime juice in freshly charred corn tortillas.

Mexican Street Tacos on a blue stoneware plate - shredded beef tacos

This yummy street taco recipe is delicious proof that dinner in minutes is possible when you cook from planned leftovers! And, since I use corn tortillas, the street tacos are gluten free.

Today, I made my Mexican street tacos with slow cooker Mexican Shredded Beef. The beauty is that they can be made with ANY roast beef, pot roast, steak, carne asada or shredded beef leftovers. Whether they’re intentional leftovers you planned for or just some unexpectedly left from a meal.

My leftovers were intentionally planned, so I would be able to be able to create this boldly flavorful street taco recipe, some Shredded Beef Burritos, rice bowls AND a taco salad, this week.

Cooking once, to eat many times, makes great time AND budget sense. Eating one of my DELISH Mexican Street Tacos is going to make a believer out of you!

finished Mexican Street tacos in a taco rack - shredded beef tacos

In This Post:

What Are Street Tacos?

I love ALL tacos! Seriously, I never met a taco I couldn’t be friends with. 😋 Carne Asada is a typical choice for street tacos. But there are so many other delicious possibilities.

Of all the varieties, I have to say the simple, flavor-bomb of a Mexican street taco with shredded beef is at the top of my list. They’re right up there with my popular Chicken Street Tacos.

Mine may not be traditional carne asada street tacos, but they ARE delicious tacos, full of juicy shredded beef and scrumptious flavor!

Mexican street tacos have nothing to hide behind. They don’t have a ton of garnishes and sauces. You CAN add them. But in a traditional street taco, it’s all about a TINY, beautifully charred corn tortilla; tender, juicy meat; a sprinkle of cilantro and maybe some queso fresco or cotija cheese.

And then … that glorious fresh lime juice drizzled over everything to add some zip. The lime is a zingy sour note to meld with all the spicy, savory elements and pulls those flavors into craveable harmony. Taco heaven, my friends. Simple. Taco. Perfection.

Where Did Street Tacos Get Their Name?

Mexican Street tacos are something you would literally purchase from cart vendors on city sidewalks and streets. So the name makes perfect sense.

You can still buy them from street vendors, but, today there are many more options. Including making your own at home.

Hold the tiny chicken tacos in one hand and eat them as you walk down the street. They are a portable meal that allows you to eat without making a mess. Mexican street tacos pack tons of flavor into just a few delicious mouthfuls.

Street taco recipes have gained popularity, over the last decade or so, and you’ll find them featured in many drive-thrus and even sit down restaurants, now. It’s no wonder! They are quick and easy. Made well, these mini tacos are utterly delicious!

The Ingredients

Mexican Street Taco Ingredients : Mexican Shredded Beef, Corn Tortillas in a taco rack, cutting board with queso fresco, chopped red onion, chopped cilantro and lime wedges

Leftover Mexican Shredded Beef, Easy Slow Cooker Roast Beef, Mississippi Pot Roast, carne asada or even Steak. Cut the beef into small pieces or shred it.
Corn Tortillas: You could use 6″ flour tortillas, but I like being able to make these gluten free.
Queso Fresco Cheese: (or Cotija Cheese) Both are good Mexican crumbling cheeses. Cotija is saltier and it’s simply not available in my area.
Red Onion, finely chopped
Fresh Cilantro, finely chopped
Lime Wedges

Meat Options for Street Taco Recipes

I LOVE Mexican street tacos! But, shredded beef isn’t the only choice when making a good street taco.

For instance, my Slow Cooker Pork Carnitas are a smash hit, flavor-packed, home run when nestled into street tacos. And holy cow! You’ll love Chicken Street Tacos made with my easy Slow Cooker Southwest Chicken!

crock-pot pork carnitas for Chicken Street Tacos

Ground beef is another great option for a scrumptious street taco. Brown up ground beef flavored with homemade taco seasoning or spicier Southwest seasoning for a deliciously memorable street taco meal. In the beef category, grilled flank steak, flat iron steak or carne asada are all tender and flavorful street taco fillings, too.

And don’t forget to try some crisp, spicy fish or shrimp in street tacos. Variety is the spice of life, right? Customize your street tacos to include what your family loves most.

Whichever meat you decide to use, having it pre-cooked as an intentional leftover is going to save you tons of time when getting dinner on the table.

Cooking for Intentional Leftovers

Throughout the posts and recipes on this blog, I continue to encourage you to take the time you already spend cooking a meal, and maximize it, by making intentional leftovers.

When you double a recipe that you’re already making, you spend the same amount of time in the kitchen. And, in the end you have food for two, three or even more meals, already prepped. You actually save yourself time the rest of the week or even the month.

This easy, delicious Mexican Street Tacos recipe is me practicing what I preach! I cooked Mexican Shredded Beef, last week. I’ve since made street tacos, shredded beef burritos, a taco salad for lunch and some scrumptious taco rice bowls for yet another quick and easy dinner.

Dinner in minutes, without a drive-thru. Leftovers saved me time and money!

FAQs About Leftovers

How long are leftovers good for?

The USDA says all leftovers that are properly stored in air-tight containers will last in the fridge for up to four days. The same leftovers, properly sealed, can be kept in the freezer up to four months. This rule also applies to Mexican shredded beef, roast beef, pot roast or steak leftovers.

What can I do with leftover food?

There are more ways to create brand new and delicious meals from leftovers than I could possibly count. Sign up for my FREE Making Homemade Easy Newsletter. Be updated with new recipes and leftover ideas, every Friday morning. And receive my Leftovers Cheat Sheet absolutely FREE for signing up. It has 40+ dinner ideas for using up leftovers.

My Favorite Ways to Create Leftovers for Street Tacos

Browning multiple pounds of ground beef at once is a great way to have already cooked meat ready for quick and easy weeknight dinners. But, you should also consider doubling or tripling some of these delicious recipes.

Mississippi Pot Roast served over mashed potatoes with beef gravy

roast with potatoes and carrots on a white platter

How to Make Mexican Street Tacos

Cook the corn tortillas in a dry skillet over medium-high heat. 30 to 60 seconds per side is usually more than enough. You want a few darker spots and a little caramelization/char around the edges.
When both sides are cooked you can place each taco inside a folded kitchen towel to keep them warm and soft. Or you can use my preferred method. I don’t own an outdoor griddle, but I love this taco rack _{[affiliate link]}designed for one. I place each cooked corn tortilla into a spot in the rack. They hold there shape better and they’re so much easier to fill. Plus, because of the silicone handles I can put the whole rack in the oven to rewarm the shells if they get too cool before I fill them. Or I can heat an entire rack of six filled Mexican Street Tacos.
Add filling to each tortilla, starting with the Mexican Shredded Beef. (If the beef is leftover from the fridge, warm it a few seconds in the microwave or in a skillet on the stove top with the broth.) Add 3 to 4 Tablespoons of warm shredded beef to each cooked corn tortilla.

lime and cilantro added to Mexican Street taco build - shredded beef tacos

Sprinkle (1 teaspoon) of minced red onion over the chicken in each street taco.
Sprinkle crumbled queso fresco cheese, a few chopped cilantro leaves and add a wedge of lime, next. (Leave the lime squeezing to each individual person, so they get the amount they want.)
I like to drizzle a little more of the flavorful beef broth from the Mexican shredded beef onto each taco, at the very last.

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