# Street Style Steak Tacos with Chipotle Lime Crema

A recipe for affordable street style steak tacos, featuring a flavorful marinade and a zesty chipotle lime crema.

- Cuisine: Mexican
- Category: Drink
- Language: en

## Ingredients

- New York strip steak
- 3 tbsp olive oil
- 2 tbsp soy sauce
- 2 limes, juiced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp chili powder
- 0.5 tsp smoked paprika or regular paprika
- 1.5 tsp cumin
- 4 cloves minced garlic
- 1 small Chipotle pepper, chopped
- tomatoes, diced
- 1 jalapeno, finely diced
- 0.5 medium onion, diced
- 1 lime, juiced
- 1 tsp chopped cilantro
- pinch salt
- drizzle olive oil
- 0.5 cup sour cream
- 0.5 lime, juiced
- 2 tsp adobo
- 1 Chipotle pepper, chopped
- pinch salt
- high smoke point oil (like avocado oil)
- 2 corn tortillas
- queso fresco
- cilantro
- lime juice

## Instructions

1. Cut the steaks into quarter-inch thick strips.
2. Place the steak strips directly into a Ziploc bag.
3. For the marinade, combine 3 tablespoons of olive oil, 2 tablespoons of soy sauce, the juice from two whole limes, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of chili powder, 0.5 teaspoon of smoked paprika, 1.5 teaspoons of cumin, four cloves of minced garlic, and one chopped small Chipotle pepper in a bowl.
4. Mix the marinade thoroughly.
5. Pour the marinade into the Ziploc bag with the steak.
6. Massage the meat in the bag to ensure it's well-coated with the marinade.
7. Refrigerate the steak to marinate for at least an hour and up to four hours.
8. Dice tomatoes and place them in a bowl for the pico de gallo.
9. Finely dice one jalapeno and add it to the bowl.
10. Dice half of a medium onion and add it to the bowl.
11. Add the juice from one lime to the pico de gallo.
12. Add about a teaspoon of chopped cilantro to the pico de gallo.
13. Add a healthy pinch of salt and a drizzle of olive oil to the pico de gallo.
14. Mix the pico de gallo.
15. For the Chipotle lime crema, combine half a cup of sour cream, the juice from half a lime, 2 teaspoons of adobo, one chopped Chipotle pepper, and a pinch of salt.
16. Mix the Chipotle lime crema.
17. Heat a skillet or thick bottom pan to medium-high temperature.
18. Add a high smoke point oil like avocado oil to the hot skillet.
19. Cook the steak in a single layer in the hot pan, without overcrowding, for one to two minutes per side.
20. Assemble the street tacos using two corn tortillas per taco.
21. Add some fresh pico de gallo to each taco.
22. Drizzle some Chipotle lime crema over the pico de gallo.
23. Sprinkle a little queso fresco on top.
24. Optionally, add a little cilantro and some lime juice.

## Equipment

- Ziploc bag
- bowl
- skillet or thick bottom pan

## Tips

- You can use any cut of steak, not just skirt or flank steak.
- Do not marinate the steak for longer than 4 hours, as the lime juice can break down the meat too much.
- Prep the Chipotle lime crema and pico de gallo beforehand to save time.
- Don't overcrowd the pan when cooking the steak; cook in a single layer for 1-2 minutes per side.
- Use two corn tortillas per taco for street tacos.

## Source

- Original video: https://www.facebook.com/share/v/1JKrKXQZn5/
- Recipe page: https://www.cliprecipe.com/recipe/81aee9e1-483c-4fb6-9914-a4af34b08742
- Extracted: 2026-05-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt