Street Taco Skillet

I have yet to meet anyone that doesn’t love a good authentic street taco. We have several family owned taqueria’s in our small town that serve up some pretty awesome street tacos. Each vender executes them a little differently, but they all have one thing in common — Simple. Fresh. Delicious.

I decided to combine all the flavors I love in a street taco and go family style with this easy skillet version. Taco meat seasoned with Mexican spices and fire roasted tomatoes make this the perfect base for toasted corn tortillas. Sprinkle with fresh cilantro, red onion, and a squeeze of lime juice and you could easily stop there. Add fresh avocado, Pico, Jack cheese, or sour cream and make this easy skillet extra special.

If you need a quick meal in under 30 minutes, this will deliver! If you want a fun way to serve up tacos at your next gathering, your guests will love it!

Let’s eat!🤍

Street Taco Skillet

This easy one-pot-meal is a street taco lovers dream. Simple, fresh and packed with lots of flavor.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Mexican

Servings 4 people

Calories 346 kcal

Ingredients

  

• 8 corn tortillas
• non-stick cooking spray
• 2 tbsp olive oil
• 1 pound lean ground beef or ground turkey
• 1 14.5 oz can, crushed fire roasted tomatoes
• 1/2 cup water
• 1/2 cup white onion, chopped fine
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp oregano
• 1/4 tsp garlic powder
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 lime
• 1/2 cup fresh cilantro, chopped fine, divided
• 1/4 cup red onion, chopped

Additional Toppings

• Avocado
• Fresh or store-bought Pico
• Monterey Jack cheese
• Sour cream
• Lime wedges

Instructions

 

Spices

• Combine all the spices and dried herbs, along with the salt and pepper to a small bowl. Set aside.

Corn Tortillas

• Turn oven to the broil setting on high. Place oven rack a few inches from the heat source. Place corn tortillas on large sheet pan, lined with foil, and spray both sides with non-stick cooking spray. Broil until just starting to brown in spots. Flip and do the same on the opposite side. Some of them might become crispy, that's ok! Remove from oven and set aside. NOTE: tortillas take just a few minutes to brown up so keep a close eye and don't walk away.

Taco Meat

• In large skillet heat oil over medium heat. Add white onion and cook until soft, about 3 minutes. Add ground beef and cook, breaking up the meat until cooked through and no longer pink, about 5-6 minutes. Add spices and toast 1 minute. Stir in fire roasted tomatoes and water and cook another 5 minutes, stirring often. There should still be some liquid in the pan. Stir in 1/4 cup cilantro and the juice of 1/2 a lime. Take the toasted corn tortillas and tear them in pieces over the skillet. These do not need to be perfect; the more rustic the better. Fold the tortillas into the meat mixture until coated and everything is warmed through. Sprinkle with red onion and the rest of the cilantro.
• Serve in bowls for a traditional street taco experience or add additional taco toppings.

Notes

This can easily be doubled to feed a crowd. Lay out additional taco toppings and let your guests make their own fun street taco bowl. 

Reduce the calories by 50 and use ground turkey. I actually prefer the taste of ground turkey over ground beef but the hubby likes beef every now and then. 😉

 

 

Nutritional facts include lean ground beef but do not include any of the additional toppings. 

Keyword Mexican, skillet meals, street tacos

Below you’ll find some of the products I used in this recipe. The link takes you directly to the products without having to spend time searching!