Blackstone Street Tacos
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Posted: 04/07/25
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These Blackstone Street Tacos are packed with bold, savory flavors and cook up quickly on the griddle! Juicy, seasoned meat is seared to perfection, then served on warm tortillas with your favorite toppings for a street-style bite. Perfect for an easy weeknight dinner or a fun backyard cookout!
If you are craving a food truck style taco, you have come to the right place. These Blackstone street tacos with juicy, seasoned steak are exactly what you want. Diced onion and chopped fresh cilantro are the perfect toppings to add to these steak street tacos.
why you’ll love this recipe
- Street tacos are so simple yet so full of flavor and totally customizable for everyone at the dinner table.
- Blackstone tacos are so easy to prepare on a busy weeknight.
- Prepare the steak and warm the tortillas all on the Blackstone so you can enjoy the outdoors while you cook!
ingredients for street tacos
- Flank steak – This is our favorite type of steak for street tacos but you can also use a skirt steak or sirloin.
- Vegetable oil – You can use canola or any other light tasting oil.
- Seasoning – Salt, ground black pepper and garlic powder are all you need for this street taco seasoning.
- Limes – Fresh limes really give the best flavor plus it’s fun to squeeze fresh lime juice onto your tacos before eating.
- Butter – This will be used on the steak and to heat the tortillas, I don’t recommend substituting with an oil – butter gives the best flavor!
- Corn tortillas – Corn tortillas are more traditional but flour tortillas will taste great too.
- Onion – Diced white or yellow onion will give a little punch to your tacos.
- Fresh cilantro – Tacos that have a fresh cilantro garnish are just the best!
More Toppings Ideas
We love to keep it simple and traditional with diced onion and fresh cilantro but it can be nice to have extra toppings on hand to switch up the flavors and make each taco a little different.
Depending on timing, we might also prepare a few more veggies like shredded lettuce, diced tomato, diced green peppers and corn. Cotija cheese is always a great addition. Just remember the tortillas are small so you don’t want to overfill them.
how to make blackstone street tacos
Slice steak into bite sized pieces and place into a medium sized mixing bowl then mix with salt, pepper and garlic.
Heat oil on the Blackstone griddle.
Cook steak on griddle for 2-3 minutes without moving the meat.
Flip the steak and cook for 2-3 more minutes.
Top steak with butter and allow it to melt into the steak.
Remove from grill onto a separate plate and top with fresh lime juice.
Melt remaining butter on the Blackstone and spread the tortillas onto the grill in a single layer. Cook 2-3 minutes per side, until browned.
Use 2 tortillas per taco and spoon the meat mixture onto the tacos. Top with cilantro and diced onions and any other desired toppings.
pro tips
- Serve with lime wedges to add a little extra flavor to the tacos.
- Double up on your tortillas so you don’t lose any fillings if one breaks.
FAQs
Why double up the tortilla?
We double up on the tortilla for street tacos so that if the one breaks, the juices and delicious taco fillings get caught in the second one and nothing is wasted. Think about how sad it would be to lose a taco!
Storage & Reheating
Fridge: Store leftover steak in an airtight container in the fridge for up to 3 days. Store tortillas, diced onion, cilantro and any other toppings separately.
Freezer: You can also freeze leftover steak on it’s own. Freeze it in a freezer safe airtight container, or better, in a freezer zip top bag with all air squeezed out.
Reheat leftover steak on the Blackstone. Add oil to the pan to start and reheat until hot throughout.
What is the best cut of Steak to use?
Flank steak is the kind of steak we typically buy for this dish but you can also make really tasty Blackstone street tacos with a skirt steak or sirloin steak.
Taco night is about to get even better once you realize how simple and delicious Blackstone street tacos are. Double up the recipe and use for lunch this week!
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Blackstone Street Tacos
These Blackstone Street Tacos are full of bold flavor, cooked to perfection on the griddle, and served on warm tortillas for an easy, delicious meal!
Equipment
Ingredients
- 3 pounds flank steak
- 1 Tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- 2 fresh limes
- 4 Tablespoons butter divided
- 16 corn tortillas street taco size
- ½ onion diced
- 1 bunch cilantro finely chopped
Instructions
- Preheat the Blackstone griddle over high heat (approximately 450 degrees Fahrenheit). You want the griddle to be hot to get a good sear on the steaks.
- Cut the steak into bite sized pieces. Place the steak into a medium sized mixing bowl. Add the salt, pepper, and garlic powder and mix until combined.
- Spread the oil out onto the Blackstone.
- Once the oil is hot, place the steak on the Blackstone on top of the oil. Let them cook for 2-3 minutes and do not move them to get a good sear on the steak.
- Flip the steak then cook for 2-3 more minutes to sear the opposite side of the steaks.
- Top the steak with 2 Tablespoons of the butter and allow it to melt into the steak mixture.
- Remove the steak from the grill to a separate plate. Top with the fresh lime juice from one lime and set aside.
- Melt the remaining butter on the Blackstone grill and place the tortillas in a single layer on the grill. Cook the tortillas for 2-3 minutes per side until browned.
- Then it's time to assemble the tacos. Use 2 tortillas per taco. Spoon the meat mixture onto the tacos. Then top with cilantro, lime juice and diced onions if desired.
Tips
Fridge: Store leftover steak in an airtight container in the fridge for up to 3 days. Store tortillas, diced onion, cilantro and any other toppings separately.
Freezer: You can also freeze leftover steak on it’s own. Freeze it in a freezer safe airtight container, or better, in a freezer zip top bag with all air squeezed out.
Reheat leftover steak on the Blackstone. Add oil to the pan to start and reheat until hot throughout.
Nutrition Information
Calories: 811kcal (41%), Carbohydrates: 52g (17%), Protein: 79g (158%), Fat: 31g (48%), Saturated Fat: 15g (94%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.5g, Cholesterol: 234mg (78%), Sodium: 900mg (39%), Potassium: 1422mg (41%), Fiber: 8g (33%), Sugar: 2g (2%), Vitamin A: 372IU (7%), Vitamin C: 11mg (13%), Calcium: 176mg (18%), Iron: 7mg (39%)
Feeding a crowd and want some variety? Check out our Easy Grilled Chicken Street Tacos, Chile Lime Tacos and Blackstone Nachos. Your next cookout is going to be a hit!
how to serve blackstone street tacos
I love to make a homemade Pico de Gallo or Salsa when I am serving up delicious street tacos. A family favorite is our Grilled Corn Guacamole. We always make a double batch and serve it up with taco chips on the side.
Add any of your usual favorite taco toppings to the table for everyone to enjoy and be sure to include hot sauce, sour cream and Cotija cheese if you can find it.
For taco night we also love to make Mexican street corn. When corn is in season, it is seriously the best! Mexican Rice is always a great side to offer and of course, we can’t have taco night without a Margarita.
more great blackstone steak recipes!
- Switch it up on Taco night and make Steak Fajitas. Mouthwatering seasoned steak with sautéed onions and peppers served on your favorite tortilla.
- With juicy steak and peppers, Pepper Steak is a great meal served over rice and even on tortillas in a pinch.
- When you have leftover rice that needs a second life, Steak Fried Rice is the meal for you.
- Your guests will be asking for our Steak Kabob marinade before they leave your cookout. Tender steak and perfectly grilled vegetables are the best for serving a crowd.
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