Street tacos are a new discovery for me. I’m admittedly old school. I grew up with hard shell corn tacos filled with seasoned ground beef, shredded iceberg lettuce, shredded cheddar cheese and chopped tomatoes. And, I still love those childhood tacos. Street tacos are a step up. Soft corn tortillas are loaded with steak, chicken, shrimp, chorizo, pork or fish and topped with diced onions, fresh cilantro, avocado slices and/or pico de gallo. They’re wonderful! I’m so happy to share my new recipes with you. In addition to street tacos, I’ve stepped up my game a bit with grilled corn on the cob seasoned with fresh lime and parmesan cheese. Strawberry Jalapeno Salsa finishes the meal as a fresh and spicy substitute for traditional jarred salsa. Taco Tuesdays at your house will never be the same.


Mexican Street Tacos

Easy and authentic street tacos that you can make at home.

1½ pounds sirloin steak, cut into bite-sized pieces

2 tablespoons vegetable oil, divided

2 tablespoons soy sauce

2 tablespoons lime juice

3 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon ground oregano

12 mini corn tortillas, warmed

½ cup diced red onion

½ cup chopped fresh cilantro leaves

1 avocado, sliced

Place steak in a large bowl or zip-top baggie. Add 1 tablespoon vegetable oil, soy sauce, lime juice, garlic, chili powder, and oregano. Toss to combine. Cover and refrigerate for at least 4 hours. Heat remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Using a slotted spoon, add steak to the hot pan and stir often until steak has browned, or until desired doneness. Serve steak in tortillas topped with onion, cilantro and avocado slices. Serves 6.


Strawberry Jalapeno Salsa

Serve this delightful salsa on tacos, fish, chicken or just scoop it up with tortilla chips.

20 strawberries, hulled and sliced into a medium dice

¼ medium red onion, finely chopped

Handful of fresh cilantro, finely chopped

1 tablespoon jarred diced jalapenos, drained

Juice of 1 lime

Freshly ground black pepper

Place all ingredients in a bowl. Toss gently to coat. Chill until ready to serve. Serves 6.


Grilled Lime and Parmesan Corn

Grilled corn is a summer favorite. You’re going to love it with fresh lime zest!

5 ears corn

¼ cup mayonnaise

¼ cup melted butter

Salt and pepper, to taste

½ cup grated parmesan cheese

Chili powder, to taste

Zest of 1 lime

Juice of 1 lime

Grill corn on a hot grill or grill pan until slightly charred. In a small bowl, mix mayonnaise with butter. Brush grilled corn with mixture. Season with salt and pepper. Sprinkle corn with parmesan cheese and chili powder. Garnish with lime zest. Squeeze fresh lime juice over corn before serving. Serves 5.


The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is She may be reached at 843-525-0350 or by email at