Mexican Street Tacos Recipe
These authentic Mexican Street Tacos feature tender skirt steak marinated in a zesty blend of soy sauce, lime juice, garlic, and spices. Grilled to perfection in a skillet, the flavorful steak is served on warm mini flour tortillas and garnished with fresh red onion, cilantro, and lime wedges for a vibrant and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 1 hour 16 minutes
- Yield: 12 mini tacos 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
Marinade and Steak
- 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)
Toppings and Serving
- 12 mini flour tortillas (warmed)
- 3/4 cup diced red onion
- 1/2 cup chopped fresh cilantro leaves
- 1 lime (cut into wedges)
Instructions
- Prepare the marinade: In a medium bowl, mix together the reduced sodium soy sauce, freshly squeezed lime juice, 1 tablespoon canola oil, minced garlic, chili powder, ground cumin, and dried oregano until well combined.
- Marinate the steak: Place the skirt steak pieces and the marinade mixture into a gallon-size Ziploc bag or a large bowl. Seal or cover and refrigerate for at least 1 hour, turning occasionally to evenly coat the steak; you may marinate up to 4 hours for a more intense flavor.
- Cook the steak: Heat the remaining 1 tablespoon of canola oil in a large cast iron skillet over medium-high heat. Add the marinated steak pieces and the marinade to the skillet. Cook, stirring frequently, until the steak is browned and the marinade has reduced, about 5-6 minutes, or until it reaches your desired doneness.
- Assemble the tacos: Warm the mini flour tortillas. Spoon the cooked steak onto each tortilla, then top with diced red onion, chopped fresh cilantro, and a squeeze of lime from the wedges provided. Serve immediately for the best flavor and texture.
Notes
- For a gluten-free alternative, substitute mini flour tortillas with corn tortillas.
- To enhance the smoky flavor, you can grill the steak instead of cooking it in a skillet.
- Marinating the steak longer than 4 hours is not recommended as the acidity can break down the meat texture excessively.
- Add sliced jalapeños or a drizzle of hot sauce for extra heat.
- Leftover steak can be stored in an airtight container in the refrigerator for up to 2 days.
Keywords: Mexican street tacos, steak tacos, skirt steak recipe, easy taco recipe, lime and cilantro tacos
Find it online: https://jedentaglecker.com/mexican-street-tacos-recipe/
