This is a great recipe for authentic Mexican Santa Monica Street Tacos. These are made with steak and are served on soft corn tortillas.  Perfect for any Cinco de Mayo Celebrations!  

This is a great recipe for authentic Mexican Santa Monica Street Tacos. These are made with steak and are served on soft corn tortillas.  Perfect for any Cinco de Mayo Celebrations!

I get really excited about good food.  I just can’t help myself.  I was super excited about making/eating/sharing these Santa Monica Street Tacos because, as far as I’m concerned, tacos should be one of the major food groups.  Honestly, is there a more perfect food?  I don’t think so.  I could eat tacos every day and be totally happy.  I look forward to the summer weather to officially hit us and be here to stay when I can eat my dinners outside on my patio with an ice-cold lemonade and chow down on taco after taco.

Recipe for authentic Mexican Santa Monica Street Tacos made with beef and corn tortillas.  Perfect Cinco de Mayo or Taco night!

I made these Santa Monica Street Tacos about 2.5 seconds after finding them on a blog called Creme de la Crumb.  Not really in 2.5 seconds, but you know what I’m saying.  Normally I go crazy with changing up recipes to my liking and thinking of ways to tweak ingredients to make the overall taste better (according to me) in the end, but this one I didn’t do much to at all – it was practically perfect!  I cut down a bit on the sweetness of the Cilantro Lime Vinaigrette and was glad I did so because it was sweet enough – and so good!  The vinagrette complimented all of the flavors of the taco ingredients very well.

Hint: Corn tortillas for these are a MUST in order for these to be authentic (and taste a million times better)!  I feel you need to taste these tacos. For your own good, that is.  Happy Cinco de Mayo!

Santa Monica Street Tacos
Author: 
Recipe type: dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6 tacos
 
This is a great recipe for authentic Mexican Santa Monica Street Tacos. These are made with steak and are served on soft corn tortillas. Perfect for any Cinco de Mayo Celebrations!
Ingredients
  • 6 six-inch white corn tortillas
  • 1 pound skirt or flank steak, trimmed of fat and sliced into thin strips
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon minced garlic
  • 1 teaspoon oil
  • 1 cup diced white onion
  • ½ cup cilantro leaves, roughly chopped
  • 2 cups thinly sliced red cabbage
  • Cilantro Lime Vinaigrette:
  • 1 cup cilantro leaves
  • juice of 2 limes
  • ⅓ cup oil
  • 4 teaspoons minced garlic
  • ¼ cup white vinegar
  • 2 teaspoons sugar
  • ¼ cup milk
  • ½ cup sour cream
Instructions
  1. Heat oil in a skillet over medium heat. Season sliced steak with salt, cayenne pepper, and garlic powder.
  2. Add steak to pan and sauté until cooked through (about 8-10 minutes).
  3. Add garlic in with the steak and sauté 1-2 minutes longer until garlic is fragrant but watch so it doesn't burn. Remove from heat and dice steak or leave it in strips.
  4. Whisk together all ingredients for vinaigrette.
  5. Add mixture to a blender and pulse for about 1 minute or until smooth. Add ¼-1/3 cup steak to each tortilla (microwave the tortillas for 30-45 seconds wrapped in a damp paper towel, or according to package instructions,so they will be easier handle, more flexible and softer).
  6. Top steak with cabbage, onions, and chopped cilantro. Drizzle with vinaigrette.
  7. Serve immediately so the corn tortillas don't get too soggy. Have a side of guacamole and chips on the side. Enjoy!

 Recipe source:  slightly adapted from lecremedelacrumb.com