Coming from south Texas and moving to the Deep South, I realized soon enough that I was so lucky to have authentic Mexican food growing up. My first experience in the south was going to college at Ole Miss. They had plenty of Mexican restaurants throughout the small town. Yet I soon discovered none of them even came close to being as good as the food I had back home. The tacos were average and the tortillas were embarrassing in Oxford Mississippi. Since I’m such a foodie, I decided to start researching Mexican food and specifically Tex-Mex/ Jalisco style Mexican food. It took years to evolve my Mexican recipes. After a long time I finally had it down to a science. Since I followed my husband back to Atlanta where he grew up, I realized the Mexican cuisine here is no better than In Oxford.


So to all of you living somewhere other than South Texas, please try out this recipe. Then you’ll understand what I mean when I say you can’t find authentic Mexican food in the deep south.

These tortillas are beyond fluffy and the best blanket to your taco filling. The carne asada meat is juicy, flavorful and the perfect compliment to my cloud like tortillas. This is a very simple yet authentic taco. Although I think this taco is good with just white onion and cilantro, I made other toppings as well.

To pair with my homemade flour tortillas click here: FLUFFY FLOUR TORTILLAS

To make avocado purée, guajillo chili hot sauce, and white queso click here: WHITE QUESO, AVOCADO PURÉE, + GUAJILLO CHILI HOT SAUCE



I call these tacos “street tacos” because it’s my play on an authentic Mexican style taco. A traditional street taco is typically a very simple taco on corn tortillas and a small amount of toppings (onion and cilantro) They typically are filled with some type of pan fried chicken, beef, or pork. Very simple yet great quality. I swapped out the corn tortilla for a homemade flour one. You can do either type of tortilla and this taco will still be great.


Prep time: 30 minutes

Total time: 42 minutes

Makes: about 18 small “street style” tacos


2.5 lbs Ball tip sirloin (sirloin tip steak)

2 tbsp kosher salt

1 tsp ground cumin

1/2 tsp coriander

1/2 tsp chili powder

2 tbsp lime juice

2 tbsp vegetable oil


Tenderize the steak with a meat tenderizer (or ask your butcher to tenderize it for you). Once tenderized, cut steak into long thin strips. Turn strips to the side and begin to cut very small squares.

Once the meat is cut into tiny pieces, place in a bowl and add salt, cumin, coriander, chili powder, and lime juice. Let sit for at least 20 minutes.

Once done resting, heat a cast iron skillet or large pan to high heat and add 2 tbsp vegetable oil.

Add in half the meat and cook for about 5 minutes till meat is cooked through and tender. Stir occasionally while cooking. Take out the cooked meat and place it in a bowl. Add in remaining meat and repeat.

Serve while hot.

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