Description
These authentic Mexican Street Tacos feature tender skirt steak marinated in a zesty blend of soy sauce, lime juice, and spices, then seared to perfection in a hot skillet. Served on warm mini flour tortillas and topped with fresh diced red onion, cilantro, and lime wedges, they make an irresistible, flavorful meal that’s perfect for any occasion.
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
To Serve
- 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, whisk together the soy sauce, lime juice, 1 tablespoon of canola oil, minced garlic, chili powder, ground cumin, and dried oregano until well combined.
- Marinate the Steak: Place the skirt steak pieces in a gallon-size Ziploc bag or a large bowl, then pour the marinade over the meat. Seal the bag or cover the bowl and refrigerate for at least 1 hour and up to 4 hours, turning the bag occasionally to ensure even marinating.
- Cook the Steak: Heat the remaining 1 tablespoon of canola oil in a large cast iron skillet over medium-high heat. Add the marinated steak along with the marinade to the skillet. Cook, stirring frequently, until the steak pieces are well browned and the marinade is reduced, about 5-6 minutes, or until the steak reaches your desired level of doneness.
- Assemble the Tacos: Serve the cooked steak in the warmed mini flour tortillas. Top each taco with diced red onion, chopped cilantro, and a squeeze of fresh lime juice from the wedges. Enjoy immediately for authentic Mexican street taco flavor.
Notes
- For a spicier kick, add chopped jalapeños or a dash of hot sauce to your marinade or as a taco topping.
- You can substitute skirt steak with flank steak or sirloin, sliced thinly for best results.
- To warm tortillas, wrap them in a damp paper towel and microwave for 20-30 seconds or heat in a dry skillet for about 10 seconds per side.
- Marinating longer (up to 4 hours) enhances the flavor and tenderness of the steak.
- Use fresh lime juice for the best bright citrus flavor; bottled lime juice won’t provide the same freshness.
- 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, authentic Mexican tacos, dinner recipe, spicy steak tacos
