Mexican Street Tacos
Authentic tacos filled with tender, marinated steak and topped with fresh cilantro and red onion.
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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
Recipe yields 12 tacos.
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