Description
These Mexican Street Tacos feature tender skirt steak marinated in a zesty blend of lime, soy sauce, and spices, then seared to perfection in a cast iron skillet and served on warm mini flour tortillas with fresh onion, cilantro, and lime wedges. This recipe captures the vibrant, authentic flavors of classic street tacos in a simple and satisfying dish perfect for any occasion.
Ingredients
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 Marinade: In a medium bowl, whisk together the soy sauce, lime juice, 1 tablespoon of canola oil, minced garlic, chili powder, cumin, and dried oregano until evenly combined to create the flavorful marinade.
- Marinate Steak: Place the skirt steak pieces into a large Ziploc bag or bowl, then pour in the marinade. Seal or cover and refrigerate for at least 1 hour and up to 4 hours, gently turning or massaging the steak occasionally to ensure all pieces are well-coated and absorb the flavors.
- Cook Steak: Heat the remaining tablespoon of canola oil in a large cast iron skillet over medium-high heat. Add the marinated steak pieces along with any leftover marinade from the bag. Sauté, stirring frequently, until the steak is browned and the marinade has reduced, approximately 5 to 6 minutes, or until the steak reaches your preferred level of doneness.
- Assemble Tacos: Place the cooked steak pieces into the warmed mini flour tortillas. Top each taco with diced red onion, chopped cilantro, and a squeeze of fresh lime juice from the wedges. Serve immediately while warm to enjoy the full vibrant flavors and textures of the tacos.
Notes
- For more authentic street tacos, consider using corn tortillas instead of flour tortillas.
- Skirt steak is ideal for this recipe due to its flavor and tenderness when sliced thin; flank steak can be substituted if skirt steak is unavailable.
- Marinating the steak for longer (up to 4 hours) intensifies the flavor but avoid marinating overnight as the acidity can affect the texture.
- Warm tortillas on a dry skillet or wrapped in foil in a low oven to keep them soft and pliable.
- Adjust chili powder according to your desired spice level; add chopped jalapeños for extra heat if preferred.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
