Mexican Street Tacos Recipe

Introduction

Mexican Street Tacos are simple, flavorful, and perfect for a quick meal. Tender skirt steak marinated in zesty lime and spices pairs beautifully with fresh toppings on warm mini tortillas. This recipe brings the vibrant taste of street food right to your kitchen.

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

1. Step 1: In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin, and oregano to create the marinade.
2. Step 2: Place the skirt steak and marinade in a gallon-size Ziploc bag or large bowl. Marinate for at least 1 hour, up to 4 hours, turning occasionally to coat the meat evenly.
3. Step 3: Heat the remaining 1 tablespoon canola oil in a large cast iron skillet over medium-high heat. Add the steak along with the marinade and cook, stirring frequently, until the steak is browned and the marinade has reduced, about 5-6 minutes or until done to your liking.
4. Step 4: Serve the cooked steak in warmed mini tortillas. Top with diced red onion, fresh cilantro, and a squeeze of lime juice for the perfect finishing touch.

Tips & Variations

• For extra authenticity, try using corn tortillas instead of flour for a traditional touch.
• Add sliced jalapeños or a drizzle of your favorite hot sauce if you like it spicy.
• Allow the steak to marinate longer for more tender and flavorful meat.
• Serve with a side of Mexican rice or beans to complete the meal.

Storage

Store leftover cooked steak and toppings separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the steak gently in a skillet over medium heat to avoid overcooking. Reheat tortillas wrapped in a damp paper towel in the microwave for 20-30 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, flank steak or sirloin can be good substitutes, but skirt steak is preferred for its tenderness and flavor in this recipe.

What can I use if I don’t have soy sauce?

You can substitute tamari or coconut aminos if you want a gluten-free option, or use a bit of Worcestershire sauce for a different flavor profile.

Mexican Street Tacos Recipe

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★★★★★

4.9 from 121 reviews

These Mexican Street Tacos feature tender skirt steak marinated in a zesty blend of soy sauce, lime juice, and spices, then quickly seared to perfection. Served on warm mini flour tortillas and topped with fresh red onion, cilantro, and lime wedges, these tacos offer a vibrant and flavorful street-food experience that’s quick to prepare and perfect for any occasion.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 1 hour 16 minutes
• Yield: 12 mini street tacos 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Marinade & 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)

For 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

1. Prepare the Marinade: In a medium bowl, combine the reduced sodium soy sauce, freshly squeezed lime juice, 1 tablespoon of canola oil, minced garlic, chili powder, ground cumin, and dried oregano. Stir well to create a flavorful marinade base.
2. Marinate the Steak: Place the skirt steak pieces into a gallon size Ziploc bag or large bowl. Pour the marinade over the steak, ensuring all pieces are well coated. Seal the bag or cover the bowl and refrigerate for at least 1 hour, and up to 4 hours, turning occasionally to marinate evenly.
3. 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 and the marinade to the skillet. Cook while stirring frequently until the steak is browned and the marinade has reduced, about 5 to 6 minutes. Cook to your preferred level of doneness.
4. Assemble the Tacos: Warm the mini flour tortillas if needed. Spoon the cooked steak evenly onto each tortilla. Top with diced red onion and chopped fresh cilantro. Serve each taco with a wedge of lime on the side for squeezing over the top to add fresh acidity.

Notes

• For more authentic Mexican street taco flavor, you can substitute mini corn tortillas instead of flour tortillas.
• Marinating the steak longer intensifies the flavor and tenderizes the meat further.
• If skirt steak is unavailable, flank steak can be used as an alternative.
• Adjust the chili powder to taste for varying heat levels.
• Serve with additional toppings such as sliced radishes, avocado, or a drizzle of crema if desired.

Keywords: Mexican street tacos, skirt steak tacos, easy tacos recipe, quick taco marinade, authentic Mexican tacos