Mexican Street Tacos
These Mexican Street Tacos are authentic tacos filled with tender, marinated skirt steak and topped with fresh cilantro and red onion.
I don’t think anyone is surprised to see that I’m back with yet another Mexican food recipe. I’m afraid to say that I won’t apologize for it. 😂 This street taco recipe is just way too good not to share, and once you try them out for yourself, the only apology you’ll be needing from me is why I didn’t post them sooner!
MEXICAN STREET TACOS
One of the many amazing things about these Mexican street tacos is that you can now bring your favorite tacos into your own home. No more driving to the nearest restaurant that serves them, or trying to track down the local food truck, you can simply break out this recipe and make them from the comfort of your own home!
What makes these so delicious is the juicy steak that soaks in a flavor-filled marinade for anywhere between 2 to 12 hours. Keep in mind that the longer it marinates, the better and more intense the flavor. While the steak is marinating, you can use the time to prepare the toppings! Try my fresh Pico de Gallo recipe, guacamole, or this amazing Homemade Salsa. It’s all up to you!
After the steak is finished marinating, simply cook it in a hot cast-iron skillet. Add the hot pieces of steak to some warm corn or flour tortillas. You can’t go wrong either way. Top the tacos with the classic toppings of fresh cilantro and red onion, then take a bite. You’ll be greeted with tender, melt-in-your-mouth steak, and flavors so harmonious you won’t even believe it!
MORE AMAZING TACO RECIPES:
Sweet Pork Tacos
Double Decker Tacos
Chicken Street Tacos
Oven Baked Soft Tacos
Mexican Street Tacos
Ingredients
- 1 Tablespoon vegetable oil
- 3 Tablespoons fresh lime juice
- 3 Tablespoons low sodium soy sauce
- 4 cloves garlic minced
- 2 ½ teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons dried oregano
- 2 pounds flank steak or skirt steak cut in 1/2-inch pieces
- 12 street taco size OR mini corn or flour tortillas
Taco Toppings
- freshly chopped cilantro
- freshly diced red onion
- fresh limes cut into wedges
Instructions
- Pour vegetable oil, lime juice, soy sauce, garlic, chili powder, cumin and oregano into a large bowl. Whisk to combine. Place steak pieces into the marinade; toss to coat all the steak pieces. Cover with a lid and place in refrigerator. Allow steak to marinate for 2 hours or up to 12 hours.
- Heat a large skillet over medium-high heat. Using a slotted spoon, remove half of the steak from the marinade. (*Cook steak in two separate batches to prevent over-crowding the skillet.) Place steak pieces in hot skillet. Cook and stir for about 4 minutes or until steak reaches your desired temperature.
- Place cooked steak onto a plate and tent with foil to keep warm. Cook remaining batch of steak to your desired temperature. Discard marinade.
- Serve warm steak in warmed tortillas topped with desired amount of fresh cilantro, red onion and lime juice. Enjoy!
Notes
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These tacos were so good! I was worried that the skirt steak was going to be tough. I cut it up really small and it was nice and tender. My family really enjoyed this dish and requested that I make them again.
Big hit and super easy! Will make these more often- so tasty!
These tacos are amazing and my go-to when I need to throw together a great meal. We add a cilantro lime slaw on top (Dole discontinued their pre-made fiesta lime slaw, but they still have the dressing in the salad packets and it’s great!) It just brings it all together. My whole family loves these tacos!
Made these last night for dinner and they were delicious. Super easy to make and the marinade for the steak was so good. Will definitely be making them again.