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+ servings

Suya Street Tacos

Two global street foods collide in juicy spiced steak tacos on corn tortilla.

Course Main Dish
Cuisine African, Fusion, Mexican, Tex-Mex
Keyword African Mexican fusion, African steak bites, quick street taco recipe, suya beef, West African fusion
Prep Time 35 minutes
Cook Time 6 minutes
Total Time 41 minutes
Servings 8 servings
Calories 226 kcal
Author Jazzmine from Dash of Jazz


  • 1 pound beef sirloin
  • 2 tablespoons avocado oil
  • 2-3 tablespoons yaji spice plus more for garnish
  • sea salt to taste
  • ½ onion diced
  • 1 plum or Roma tomato sliced
  • 2 limes cut into wedges
  • 16 corn tortillas


  1. Cut sirloin into one to 1 ½-inch chunks. Add to a large mixing bowl or zipper seal bag with one tablespoon avocado oil and yaji spice. Toss and mix to evenly coat beef in spice and oil then cover and place in fridge for at least 30 minutes.

  2. Meanwhile, prepare your produce: Dice the onion, slice the tomato, and cut the limes into wedges. Set aside.

  3. Remove tortillas from packaging and warm them over open flame, in a skillet, or per package directions. Place warmed tortillas in the oven or a tortilla keeper to maintain their texture and temperature until ready to use.

  4. Place a grill pan over medium-high flame and add remaining tablespoon of avocado oil to the pan and allow it to heat for about two minutes. Lift the pan by its handle and turn gently to coat the surface with oil as it heats.

  5. Remove the marinated beef from the fridge and place directly onto the preheated grill pan, leaving about one inch between each piece of meat. It may be necessary to cook the meat in batches so as to avoid crowding.

  6. Allow beef to cook untouched for up to two minutes then flip over and repeat on the other side. Remove from heat. Taste test one piece of meat and salt to the whole batch, if needed.

  7. To assemble each suya taco, layer two corn tortillas then fill with about 6-8 pieces of cooked beef. Garnish with diced onions and more yaji spice. Repeat process until all ingredients are used. Serve wth tomato slices and squeeze fresh lime juice over top. Makes about eight tacos.

Recipe Notes

Can I prep this recipe ahead of time? Absolutely! Suya tacos are great for meal prep. Cut up and store your produce in airtight food containers so that it's ready to go and cook and store the beef, as well. Then all you have to do is heat and assemble when you're ready to eat.

Can I make street tacos with flour tortillas? The short answer is no. While flour tortillas are great for burritos and quesadillas, authentic street tacos call for corn tortillas. And thanks to sustainable corn farming practices, we can find them in abundance at local grocery stores. Texas corn producers supply the key ingredient for corn tortillas across the country.

How to heat up corn tortillas? You can easily heat corn tortillas in a hot skillet with a bit of oil for just about one minute per side. Another simple way that will give you a little char (which I personally like), is to place one tortilla at a time directly onto the stove burner over low flame. Just as with the skillet method, flip after a minute or so and transfer the cooked corn tortillas to a tortilla keeper so that they stay warm and soft.

Nutrition Facts
Suya Street Tacos
Amount Per Serving
Calories 226 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 31mg10%
Sodium 58mg3%
Potassium 340mg10%
Carbohydrates 27g9%
Fiber 4g17%
Sugar 1g1%
Protein 15g30%
Vitamin A 100IU2%
Vitamin C 7mg8%
Calcium 71mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.