Mexican Street Tacos
A flavorful and vibrant Mexican street taco recipe featuring tender marinated skirt steak, warm mini flour tortillas, and fresh toppings like cilantro and red onion. Ideal for quick meals or gatherings.
Servings: 12 servings
Calories: 180kcal
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
- Mix the marinade by whisking soy sauce, lime juice, 1 tablespoon oil, garlic, chili powder, cumin, and oregano in a bowl.
- Marinate the skirt steak in the mixture for 1 to 4 hours, turning occasionally.
- Heat remaining oil in a skillet over medium-high heat until shimmering.
- Cook the steak in the skillet for 5 to 6 minutes until tender and glazed with marinade.
- Warm the tortillas on a pan or in the oven until pliable.
- Spoon cooked steak onto tortillas, top with red onion, cilantro, and serve with lime wedges.
Notes
For best flavor, marinate the steak for at least 4 hours.
Use a cast iron skillet for even heat distribution.
Storage: Leftover steak can be refrigerated for up to 3 days, but tacos are best served fresh.
Optional: Add pickled jalapeños or avocado for extra zest.
Use a cast iron skillet for even heat distribution.
Storage: Leftover steak can be refrigerated for up to 3 days, but tacos are best served fresh.
Optional: Add pickled jalapeños or avocado for extra zest.