Name: Mexican Street Tacos Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 1 h 16 min
Cuisine: Mexican
Ingredients: 2 tablespoons reduced sodium soy sauce; 2 tablespoons freshly squeezed lime juice; 2 tablespoons canola oil (divided); 3 cloves garlic (minced); 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 1/2 pounds skirt steak (cut into 1/2-inch pieces); 12 mini flour tortillas (warmed); 3/4 cup diced red onion; 1/2 cup chopped fresh cilantro leaves; 1 lime (cut into wedges)

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Introduction

Mexican Street Tacos offer a burst of vibrant flavors wrapped in warm, soft tortillas. This easy recipe features marinated skirt steak cooked to perfection and topped with fresh onion, cilantro, and lime for a truly authentic taste.

A white round plate holds six small tacos arranged in a circle around a clear glass bowl filled with bright green lime wedges. Each taco has two soft white corn tortillas with light brown char marks, folded gently. Inside, the first layer is a generous amount of dark brown cooked meat pieces with a slightly crispy texture, topped with small bits of finely chopped purple onions and fresh green cilantro leaves scattered on top. Around the plate, sprigs of fresh cilantro and whole bright green limes rest on a white marbled surface, along with a small clear bowl of extra chopped onions nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil (divided)
3 cloves garlic (minced)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds skirt steak (cut into 1/2-inch pieces)
12 mini flour tortillas (warmed)
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime (cut into wedges)

Instructions

Step 1: In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, minced garlic, chili powder, cumin, and oregano to create the marinade.
Step 2: Place the skirt steak in a gallon size Ziploc bag or a large bowl, add the marinade, and coat the meat well. Marinate for at least 1 hour and up to 4 hours, turning occasionally to ensure even flavor.
Step 3: Heat the remaining 1 tablespoon of canola oil in a large cast iron skillet over medium-high heat. Add the steak along with any marinade and cook, stirring frequently, until the steak has browned and the marinade has reduced, about 5 to 6 minutes, or until the steak reaches your desired doneness.
Step 4: Warm the mini flour tortillas if needed. Serve the cooked steak in tortillas, topped with diced red onion, chopped cilantro, and a squeeze of fresh lime.

Tips & Variations

For a spicier kick, add a pinch of cayenne pepper or diced jalapeño to the marinade.
Swap skirt steak for flank steak or sirloin if preferred; just adjust cooking time accordingly.
Use corn tortillas instead of flour for a more traditional flavor.
Top with crumbled queso fresco or a drizzle of crema for added richness.

Storage

Store leftover cooked steak and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a skillet over medium heat. Keep tortillas wrapped in foil or a clean cloth to maintain softness.

How to Serve

Three soft corn tortillas with light brown char marks on their edges are folded and placed closely together on a round white plate showing some metal texture. Each tortilla holds a filling of browned, cooked meat pieces that look juicy and slightly crispy. On top of the meat, there are small, chopped purple and white onion pieces along with bright green cilantro leaves scattered evenly. The whole scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the marinade and steak ahead of time?

Yes, you can marinate the steak up to 4 hours in advance to deepen the flavors. Avoid marinating longer as the acidity in lime juice can start to break down the meat’s texture.

What if I don’t have a cast iron skillet?

Any heavy-bottomed skillet or grill pan will work well for cooking the steak. Just be sure to heat it properly before adding the meat to get a good sear.