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Rib Eye Street Tacos

Course Dinner, Lunch
Cuisine Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


  • 3 cups leftover rib eye, cut into small pieces
  • 1 tsp cumin
  • 1 tsp garlic salt
  • 1 tsp pepper
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 1 cup white onions, chopped
  • 1 cup cilantro, chopped
  • 2 Tbsp vegetable oil
  • 24 corn tortillas, street taco size
  • Optional: Cholula green pepper hot sauce, lime slices and Queso Asadero cheese, grated


  1. In a large cast iron pan, or large frying pan, heat oil over medium heat.

  2. Cut leftover rib eye roast into small pieces and place into a large bowl. 

  3. Sprinkle with cumin, garlic salt and pepper. Stir.

  4. Add meat mixture to pan along with orange juice and lime juice. Stir and cook until heated thoroughly, and juice reduces down a bit, about 7-10 minutes

  5. Heat tortillas in a frying pan then add meat mixture to center of a double tortilla, add onions and cilantro. 

  6. Top with Cholula green pepper sauce if desired along with the juice of from a lime wedge and a bit of queso asadero cheese.