Dinner

Mexican Street Tacos Recipe

Name: Mexican Street Tacos Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 1 h 16 min
Cuisine: Mexican
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

ByLana Polati February 23, 2026February 23, 2026

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Introduction

Mexican Street Tacos are a flavorful and satisfying dish perfect for any occasion. Tender skirt steak marinated in zesty spices is quickly seared and served in warm mini tortillas with fresh toppings. This recipe delivers authentic taste and simple preparation for a delicious meal.

Three tacos are shown on a round white plate with a slightly raised edge, set on a white marbled surface. Each taco has two lightly charred, golden yellow corn tortillas layered on the bottom and folded in half. Inside, there is a layer of browned, grilled chunks of meat with a slightly crispy texture. On top of the meat, there are small pieces of diced white and purple onions scattered along with fresh, bright green cilantro leaves. The tacos are close together, filling the plate and creating a rustic, appetizing look. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, minced garlic, chili powder, ground cumin, and dried oregano to create the marinade.
Step 2: Place the skirt steak pieces in a gallon-size zip-top bag or large bowl and pour in the marinade. Seal or cover and refrigerate for at least 1 hour and up to 4 hours, turning occasionally to coat evenly.
Step 3: Heat the remaining 1 tablespoon of canola oil in a large cast iron skillet or heavy pan over medium-high heat. Add the marinated steak pieces along with any remaining marinade, cooking and stirring often until the steak is browned and the marinade has reduced, about 5 to 6 minutes, or until cooked to your desired doneness.
Step 4: Warm the mini flour tortillas if needed. Serve the cooked steak in tortillas topped with diced red onion, chopped cilantro, and lime wedges for squeezing over each taco.

Tips & Variations

For extra heat, add chopped jalapeños or a dash of hot sauce when serving.
Swap skirt steak for flank steak or sirloin for a different texture.
Use corn tortillas for a more authentic Mexican street taco experience.
Marinate overnight for deeper flavor but avoid going beyond 4 hours to prevent meat becoming too soft.

Storage

Store leftover cooked steak and tortillas separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a skillet over low heat to avoid drying it out, and warm tortillas in a dry pan or microwave wrapped in a damp paper towel.

How to Serve

The image shows three tacos placed side by side on a round white plate with a worn metal finish. Each taco has two layers of slightly charred, golden-yellow corn tortillas folded over a filling. The filling consists of small, browned pieces of cooked meat, topped with fresh, bright green cilantro leaves and finely chopped white and purple onions. The tacos rest on a white marbled surface, which adds a clean and elegant background to the overall rustic look of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the tacos ahead of time?

Yes, you can marinate the steak up to 4 hours in advance. Cook the steak just before serving and keep the tortillas and toppings separate until ready to assemble.