Oaxacan Tacos

Oaxacan Tacos

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"I learned how to make these tacos while a man from Oaxaca, Mexico lived with my family. They are traditional Mexican tacos and one of the best things I know how to make. The steak may be broiled or grilled if you prefer."

Ingredients 25 m {{adjustedServings}} servings 379 cals

Serving size has been adjusted!

Original recipe yields 9 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat a large skillet over medium-high heat. Saute steak in hot skillet until browned on the outside and cooked through, about 5 minutes. Season with salt and pepper. Remove to a plate and keep warm.
  2. Heat oil in the same skillet. Place a tortilla in the hot oil and cook, turning once, until tortilla is lightly browned and flexible. Repeat with remaining tortillas.
  3. Place tortillas on a plate and top each with steak, onion, jalapeno, and cilantro. Squeeze lime juice over the top.
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Reviews 190

  1. 276 Ratings


Tasted great, but just a note to inexperienced cooks like myself: wear gloves when you chop the jalapenos! I didn't know any better, and chopped them up with my bare hands. My hands were painfully burning for hours.


My husband and I are big fans of authentic Mexican restaurants and he was always hinting that I should be able to cook like that too. Well, you should have seen the look on his face when I made these tacos and they tasted EXACTLY like the ones we had eaten there!! Not bad for a gringo!! :-) I've tweaked the recipe a little - I buy really thinly cut pieces of meat and then cut them into small cubes (that's the way they do it at the restaurants I've had this dish in) and then I marinate the beef in some lime juice and salt and pepper first. I also cook the onions and pepper for a few minutes before adding the beef and cilantro and leave some raw for garnish. I also make the pico de gallo recipe on this site to serve with it. It's also not bad served with flour tortillas if you want to avoid the oil from frying the corn tortillas.


Being from the Northeast I never ate much Mexican but when I briefly lived in the Midwest I learned to make these sort of tacos. The locals called them tortillas but I later found out the tortilla was just the corn wrapping and not the name of the dish. We made them with all the usual taco fillings like seasoned hamburg, lettuce and tomato, onions, cheese, sour cream and taco sauce. The secret is the soft corn tortilla that you do not fry until it is crunchy but rather until it is limp and pliable. It frys very fast. Plop one at a time in the hot oil. It will puff up, then turn it. When it puffs again remove it immediately to drain the oil on a paper towel. The dish known as soft tacos is usually made with the already soft flour tortilla. I way love these soft corn tortillas better than those and the crunchy corn type.