Mexican Street Tacos Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://ricoloranz.com/mexican-street-tacos-recipe/
