These rib eye street tacos are loaded with tender, seasoned rib eye steak, onions, and cilantro, all in crunchy corn tortillas.
I love making rib eye roast for special occasions and holiday dinners. It’s so good the first day, and you can do so much with those leftovers!
Those juicy, flavorful leftovers are the perfect way to start the day in my fried rib eye breakfast burritos or a zesty Mexican dinner in cheesy rib eye enchiladas.
This time around, I used all that juicy, seasoned beef to make these street tacos. They use just a few simple ingredients to ensure the steak is the star of the show in each and every bite.
Pair them with homemade Spanish rice and creamy avocado salsa with tortilla chips for a hearty, delicious Mexican feast.
Jump to:
Why You’ll Love This Recipe
- Just a Few Ingredients: This recipe uses just a handful of ingredients, and they can all be found in your kitchen or local grocery store.
- Super Easy: This entire recipe is basically just seasoning the meat and reheating it!
- A Great Leftover Buster: I always make this with my leftover rib eye roast.
- Versatile: You can use this recipe in other Mexican dishes like these rib eye nachos or rib eye breakfast empanadas.
Key Ingredients
You’ll find a full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Rib Eye: Leftover rib eye roast is tender and juicy, making the perfect filling.
- Seasonings: A blend of garlic, cumin, and black pepper imparts a bold, robust flavor to the roast.
- Lime and Orange Juice: Lime and orange juice gives the filling a sweet, tangy, citrusy note.
- White Onions: White onions add bite with a touch of sweetness to the tacos.
Variations
- Other Leftovers: This is a great recipe to use up other leftover meats, like Dutch oven pulled pork or oven baked beef brisket. Roasted chicken is also a great variation.
- Spicy: Add red pepper flakes or diced jalapenos to the beef mixture for a kick of extra heat.
- Breakfast Tacos: Add eggs and cheese for zesty breakfast tacos.
- Toppings: Try topping the filling with southwest corn salsa or fresh tomato salsa.
How to Make Rib Eye Street Tacos
- Mix the diced rib eye and seasonings in a bowl. Then, cook the seasoned beef, orange juice, and lime juice in a skillet until the juices reduce a bit.
- Heat the tortillas in a frying pan. Place two tortillas on top of one another. Then, add the meat, onions, and cilantro. Enjoy! You may also top the tacos with other items like Cholula green pepper sauce and queso asadero cheese, or any of your other favorite toppings.
Expert 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!
Rib Eye Street Tacos FAQs
Yes, you can! Whether freshly made or reheated from leftovers, rib eye steak creates a deeply flavorful filling for street tacos when made with this blend of seasonings and citrus juice.
A blend of cumin, garlic powder, onion powder, paprika, and chili powder is most often used for street tacos. In addition, oregano or coriander may also be used.
The beef mixture for these street tacos can be refrigerated for up to 3 days in an airtight container or frozen for up to 2 months in an airtight, freezer-safe container. Remember, beef lasts for about 4 days in the fridge, so adjust your storage time based on when you made your leftover rib eye.
More Delicious Taco Recipes
If you try this recipe and love it, please be sure to leave a 5 ★★★★★ rating below and leave a comment! You can also pin it to your favorite Pinterest boards and save it for later.
Also, follow us on Pinterest, Facebook, Instagram, and YouTube. Remember to “like” or “follow” us on all social media.
Rib Eye Street Tacos
Ingredients
- 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
Instructions
- 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.
Notes
- 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!
Nutrition
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
Copyright © Great Grub, Delicious Treats. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to link back to this post for the original recipe and directions.
Is the way we as a Mexican we eat some type of tacoa because there is like 1, 000’s of difrent tyoes of tacos ! But this kind of ribeye sound pretty good and testy !….