Authentic Mexican Street Tacos (Print Version)
# Ingredients:
→ Marinade
01 -
2 tablespoons reduced sodium soy sauce
02 -
2 tablespoons freshly squeezed lime juice
03 -
1 tablespoon canola oil
04 -
3 cloves garlic, minced
05 -
2 teaspoons chili powder
06 -
1 teaspoon ground cumin
07 -
1 teaspoon dried oregano
→ For cooking
08 -
1 ½ pounds skirt steak, cut into 1/2-inch pieces
09 -
1 tablespoon canola oil
→ For serving
10 -
12 mini flour tortillas, warmed
11 -
¾ cup diced red onion
12 -
½ cup chopped fresh cilantro leaves
13 -
1 lime, cut into wedges
# Instructions:
01 -
In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, minced garlic, chili powder, cumin and oregano. Mix well until everything is incorporated.
02 -
Place the cut skirt steak and marinade in a gallon size Ziploc bag or large bowl. Seal or cover and let marinate in the refrigerator for at least 1 hour and up to 4 hours, turning occasionally to ensure even coverage.
03 -
Heat the remaining 1 tablespoon canola oil in a large cast iron skillet over medium-high heat. Add the marinated steak along with the marinade. Cook, stirring frequently, until the steak has browned and the marinade has reduced, about 5-6 minutes or until desired doneness is reached.
04 -
Warm the mini flour tortillas. Fill each tortilla with a portion of the cooked steak. Top with diced red onion and fresh cilantro. Serve immediately with lime wedges for squeezing over the tacos.
# Notes:
01 -
These authentic-style street tacos feature tender skirt steak in a flavorful marinade for a quick weeknight meal.
02 -
For best results, don't overcook the steak - a little pink inside will give you the most tender result.
03 -
You can substitute flank steak or ribeye if skirt steak is unavailable.