Description
These Mexican Street Tacos feature tender skirt steak marinated in a flavorful blend of soy sauce, lime juice, garlic, and spices, then quickly seared in a cast iron skillet. Served on warm mini flour tortillas and topped with fresh red onions, cilantro, and lime wedges, they offer an authentic street food experience that is vibrant, fresh, and perfect for casual gatherings or weeknight dinners.
Ingredients
Scale
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
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. Mix well to create a flavorful marinade.
- Marinate the Steak: Place the skirt steak pieces into a gallon-size Ziploc bag or large bowl. Pour the marinade over the steak and seal or cover. Refrigerate and let marinate for at least 1 hour and up to 4 hours, turning the bag occasionally to ensure even flavor absorption.
- Cook the Steak: Heat the remaining 1 tablespoon of canola oil in a large cast iron skillet over medium-high heat. Add the steak pieces along with the marinade and cook, stirring frequently. Continue cooking until the steak is browned and the marinade has reduced, about 5-6 minutes, or cook to your desired level of doneness.
- Assemble the Tacos: Warm the mini flour tortillas. Spoon the cooked skirt steak onto each tortilla, then top with diced red onion and chopped cilantro. Serve with lime wedges on the side for squeezing over the tacos to add brightness.
Notes
- For extra heat, sprinkle a little cayenne pepper or add chopped jalapeños to the marinade.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Skirt steak is ideal for this recipe because of its rich flavor and quick cooking time, but flank steak can be a good substitute.
- Be careful not to overcook the steak to keep it tender and juicy.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Keywords: Mexican street tacos, skirt steak tacos, easy taco recipe, quick beef tacos, homemade tacos, lime and cilantro tacos
