Rib Eye Street Tacos

4.64 from 46 votes

These rib eye street tacos are loaded with tender, seasoned rib eye steak, onions, and cilantro, all in crunchy corn tortillas.

Prep Time30

Cook Time30

Total Time1

Course: Dinner, Lunch

Cuisine: Mexican

Keyword: rib eye street tacos, rib eye tacos, steak tacos, Street Tacos

Servings:

Calories: 277kcal

3 cups leftover rib eye, cut into small pieces
1 tsp cumin
1 tsp garlic salt
1 tsp pepper
¼ cup orange juice
¼ 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

In a large cast iron pan, or large frying pan, heat oil over medium heat.
Cut leftover rib eye roast into small pieces and place into a large bowl.
Sprinkle with cumin, garlic salt and pepper. Stir.
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
Heat tortillas in a frying pan then add meat mixture to center of a double tortilla, add onions and cilantro.
Top with Cholula green pepper sauce if desired along with the juice of from a lime wedge and a bit of queso asadero cheese.

Tips

Dice your rib eye while it's cold so it holds its shape while you cut it.
Your diced beef should be fairly small for easy eating.
Use freshly squeezed orange juice and lime juice if possible for the best flavor.
If you can't find quality limes and oranges, you can use bottled lime juice and unsweetened orange juice.
It's important to use two tortillas for this recipe. It helps ensure a nice crunch in every bite!