Dinner

Mexican Street Steak Tacos Recipe

Name: Mexican Street Steak 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

Bylina Carter November 27, 2025November 27, 2025

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Introduction

Mexican Street Tacos are a flavorful and simple way to enjoy tender, marinated skirt steak wrapped in warm mini tortillas. These tacos are perfect for a casual dinner or gathering, bursting with bright lime, fresh cilantro, and a hint of spice.

Three tacos are arranged close together on a white marbled surface, each with two layers of slightly charred light yellow corn tortillas forming the base. Inside, there is a layer of browned, grilled meat pieces with a juicy texture, topped with chopped purple and white onions and bright green fresh cilantro leaves scattered on top. The colors contrast vividly between the warm golden tortillas, rich brown meat, and fresh green and purple toppings. The overall look is fresh and appetizing, with a home-cooked feel. 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, garlic, chili powder, cumin, and oregano.
Step 2: In a gallon size Ziploc bag or large bowl, combine the soy sauce mixture and skirt steak. Marinate for at least 1 hour and up to 4 hours, turning the bag occasionally to ensure even coating.
Step 3: Heat the remaining 1 tablespoon of canola oil in a large cast iron skillet over medium-high heat. Add the steak and marinade, cooking and stirring often until the steak is browned and the marinade has reduced, about 5 to 6 minutes, or until your desired doneness is reached.

Step 4: Serve the cooked steak in the warmed mini tortillas. Top with diced red onion, chopped cilantro, and a squeeze of fresh lime juice for an authentic taco experience.

Tips & Variations

For a smoky flavor, grill the skirt steak instead of cooking it in a skillet.
Swap flour tortillas for corn tortillas for a more traditional taste.

Add a dash of hot sauce or sliced jalapeños to spice things up.
Let the steak marinate overnight for even deeper flavor.

Storage

Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to avoid drying out the meat. Tortillas are best stored separately and warmed fresh before serving.

How to Serve

The image shows a round metal tray with six small tacos arranged in a circle on a white marbled surface. Each taco has a single layer of slightly charred tortillas filled with pieces of cooked brown meat, topped with chopped light purple onions and green cilantro leaves. In the center of the tray, there is a small clear glass bowl filled with lime wedges that are bright green. Around the tray on the marble surface, there are extra tortillas stacked, fresh cilantro sprigs, whole limes, and a small clear bowl with additional chopped onions. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for these street tacos?

Yes, flank steak or sirloin can be good alternatives, but skirt steak is preferred for its flavor and tenderness when marinated.

How do I keep the tortillas from drying out?

Wrap tortillas in a clean kitchen towel and place them in a warm oven for a few minutes before serving, or keep them wrapped in foil to maintain moisture.